CHIPOTLE MEXICAN GRILL #0991

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed facility holding cut lettuce on the line in an ice bath at 60F. CDI- PIC voluntarily discarded the lettuce. During previous inspection EHS provided facility with TPHC for to use for lettuce. Facility shall use TPHC for the lettuce or hold the product at 41F or below. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer buckets of quat sanitizer measure at 100ppm CDI - Buckets were replaced with sanitizer at correct concentration. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal pans in clean dish storage area stacked wet. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed make line lowboy with a leak, standing water was visible inside the unit. Repair. **REPEAT** -0.5-

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 multiple areas of the kitchen with low grout and food debris building up between the floor tiles. Repair as soon as possible. **REPEAT** -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot holding cabinet at 125F. PIC stated that it had been placed in the unit less than 30 minutes prior. CDI- PIC placed chicken on stove to reheat to 172F. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce on the front make line in an ice bath. Cut lettuce was holding temperature at 55F. CDI- PIC voluntarily discarded the shredded lettuce. Facility will now hold the lettuce on TPHC. EHS emailed PIC a copy of the TPHC form. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal pans in clean dish storage area stacked wet. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed back of house make line lowboy with a leak, standing water was visible inside the unit. Repair. -0-

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 multiple areas of the kitchen with low grout. Repair as soon as possible. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans that were stored in clean dishes storage with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -1.5- 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 .

3-305.14 During preparation, unpackaged food shall be protected from environmental sources of contamination. Observed a food employee washing onions in the rinse compartment of the 3 compartment sink while the wash side was being utilized. EHS advised PIC that if employees are going to use 3-compartment sink for prep it should be w/r/s before use and not being used for other tasks while prep is occurring. CDI- PIC instructed food employee that all product washing should take place at FOH prep sink. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans that were stored in clean dish storage a stacked wet. **REPEAT** -1-

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 multiple areas of the kitchen with low grout. Repair as soon as possible. **REPEAT** 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 multiple broken tiles. Repair as soon as possible. **REPEAT**

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink on the service line. CDI- PIC replaced soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the male restroom.CDI- PIC replaced the paper towels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and gnats throughout the kitchen.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers and bowls that were in clean dish storage stacked wet. **REPEAT**

4-501.11 Maintain equipment in good repair. Observed lowboy unit on the service line and lowboy unit on to-go line with holding water at the bottom. EHS advised that PIC not stored food in the bottom of the unit and to put in a service request.

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 service line lowboy unit gaskets and bottom of unit in need of cleaning. Observed the lower shelves of prep tables in need of cleaning as well.

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 multiple areas of the kitchen with low grout. Repair as soon as possible. 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 several broken tiles and tiles that have separated from the floor. Repair as soon as possible. 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 that facility is in need of more frequent general cleaning. Underneath and behind equipment on the line, under shelves in dry storage, etc.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and speaker stored on prep surfaces during visit. Allocate area for employee belongings.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at the rear hand sink. CDI - replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice on the to-go hot line at 130F and steak at 125F. CDI - reheated to 165F. 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 cut lettuce on the line at 45F. CDI - cooled back down in the walk-in and replaced on the line. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0ppm at the dish machine. Corrected during the inspection (CDI) - Machine was primed, sanitizer at 200ppm

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 one spice container unlabeled. CDI - container labeled

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed buckets of ice on the floor near ice machine. CDI - Employee picked up buckets after briefly placing them on the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer buckets of quat sanitizer measure at 50ppm or below. CDI - Buckets were replaced with sanitizer at correct concentration

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 build up of food debris in some gaskets and shelving in walk-in cooler.

5-501.111 Keep storage areas and bins for waste in good repair. - Observed debris littered around trash compactor.

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 back wall near dish area in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans and knife 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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken and white rice hot holding below 135F. CDI: Rice was voluntarily discarded and chicken was reheated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents in kitchen area and floor throughout facility is need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse bag cutter in hand sink at grill line. CDI: Item was removed, education provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one pan of white rice hot holding below 135F. CDI: Item was voluntarily discarded. All other hot holding was correct. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility.

4-501.11 Maintain equipment in good repair. Observed sanitize compartment stopper at 3 comp sink not functioning. Facility is sanitizing all dishes using the dish machine. PIC stated a repair ticket has been placed.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris inside hot box and at grill area. Clean as needed.

REPEAT 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 loose floor tiles near to go line. Repair. Points reduced to accurately reflect the violation.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage orderplease visit: http://meck.co/FoodSafety - Observed one (1) box of unwashed produce (clementines) in walk in cooler above washed (RTE) produce CDI - EHS moved unwashed produce to a readily available shelf in the walk in cooler away from RTE produce. EHS provided WIC storage order guide to PIC. Note: Observed one (1) recently cooled food item in WIC (lettuce) without cover. PIC provided readily available lid for lettuce bin and properly cooled TCS food was covered.

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 one (1) salt container unlabeled. CDI - EHS labeled salt container with station label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) drain flies at mop sink near 3 compartment sink.

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. Observed two (2) mesh bags of recently delivered, clean linens in plastic coverings directly on the floor of the office. CDI - PIC elevated clean linens to office chairs and shelving.

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 three (3) stacks of single service articles (catering lids and bowls) at prep table elevated shelving with exposed food contact surfaces. CDI - PIC used ladder to reach stored items and inverted single service articles to prevent potential contamination. REPEAT. Note: No escalation in point deduction due noted improvement from previous inspection; single service articles in bins at prep tables and customer self service area were properly presented, either with uncovered single service articles stored handle side up or in disposable wrap, respectively.

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 interiors of reach in units and register receipt and bag cubby with minor food soil accumulation. Observed register area reach in with food soil and some moisture build up. Observed top portion of ware washing machine with minor encrusted food soils.

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 food debris and buildup observed on floors throughout the facility. Observed minor black build up on walls behind three compartment sink. Clean areas as needed to prevent soil accumulation.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser in female restroom not dispensing soap due to low battery. CDI - PIC delegated battery replacement to employee. Soap dispenser was observed as functional prior to end of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) unlabeled spray bottle of soapy water. PIC elaborated that this bottle was used during earlier preparation and cleaning. CDI - PIC voluntarily dumped bottle at three compartment sink.

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 (2) stacks of single service articles (one stack of catering lids at front prep table, one stack of taco salad bowls at register prep line with exposed food contact surfaces. CDI - EHS inverted single service items to prevent potential contamination. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed one (1) bin of unwrapped single service forks at prep table area with intermingled and exposed surfaces, such that contact with handle of one fork would result in potential contact with lip-contact portion of other forks. CDI - EHS and PIC donned washed hands, donned single service gloves, and moved intermingled forks into five single service cups stored at prep table area, such that handles would be the only contact point during preparation.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with their bare hands after hand washing. CDI employee rewatched 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 recently prepared lettuce cooling at 55 degrees F at 10:20 in covered containers in walk in cooler. At 11:08 lettuce cooled to 54 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, covers removed to facilitate heat transfer. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of glass cleaner on countertop next to food prep area. CDI, chemical relocated for proper storage.

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 recently prepared lettuce cooling at 55 degrees F at 10:20 in covered containers in walk in cooler. At 11:08 lettuce cooled to 54 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, covers removed to facilitate heat transfer. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean utensils stored in container collecting water and some wet stacked pans.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quart sanitizer test kit missing indicator. Vr required.

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 1 food employee drop marker on ground, pick marker back up from ground and proceed to handle clean single-service articles without washing hands. CDI, employee washed hands.

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 temperature dish machine chlorine sanitizer testing below 50ppm chlorine. CDI, chlorine bottle refilled and unit primed. Machine providing required concentration during inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken reach 161 degrees F at grill. CDI, chicken placed back on grill to continue cooking to 179 degrees F.

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

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled linen stored on ground near ice machine. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked.

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 correctly and then turn off faucet with bare hands. Do not use bare hands to turn off faucet after cleaning hands. Use paper towel to turn off faucet. - CDI - Education provided. Employee rewashed hands properly.

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 3 compartment sink set up to wash, rinse, and sanitize dishes with dishes in the sink. Sanitizer strength from the dispenser read 50ppm for quat. - VR - Verification required within 3 days to ensure sanitizer dispenser has been adjusted to dispense sanitizer solution at proper concentrations (200-400ppm quat).

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. - REPEAT - Observed super greens holding above 41F on serving line (see temperature chart). PIC stated super greens are held in an ice bath that is changed every 4 hours. EHS recommends placing super greens on time and not the ice bath. PIC placed super greens in walk-in cooler to quickly cool. - VR - Verification required to determine how super greens will be handled moving forward. PIC stated corporate will not allow facility to place super greens on time. Placing on ice is not maintaining TCS item at 41F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed improper date marking system in place for blanched jalapeños. Observed container of diced blanched jalapeños dated 10/19/22 stored in the walk-in cooler. Per PIC, jalapeños were blanched the night of 10/18/2022 and diced today (10/19). PIC stated jalapeños are dated with a sticker indicating the day they are blanched, and then a new sticker is placed on the jalapeños once diced as a corporate policy. EHS recommends keeping both stickers on container so that original date the jalapeños were blanched is maintained on the product. - CDI - PIC corrected label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed multiple sanitizer buckets of quat sanitizer measure at 50ppm or below. - CDI - PIC refilled buckets manually with bleach and water due to dispenser at 3 compartment sink not dispensing quat sanitizer at correct concentration.

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 two containers of white rice holding below 135F. - CDI - PIC voluntarily discarded one container and moved other container to stove to rapidly reheat. EHS observed rice reach above 165F.

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 super greens holding above 41F on serving line (see temperature chart). PIC stated super greens are held in an ice bath that is changed every 4 hours. EHS recommends placing super greens on time and not the ice bath. - CDI - EHS provided PIC with TPHC form. PIC completed form while EHS present.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in quat sanitizer solution at a concentration of 50ppm. - CDI - PIC replaced sanitizer solution with properly concentrated quat (200ppm). Do not use hot water for quat sanitizer buckets.

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 dish machine pull at 0ppm. Sanitizer bottle was empty. Facility was not currently washing and PIC went and added new bottle and primmed but unit still not pulling. ECOLAB called. Verification required 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 metal containers, knife, measuring cups, and cheese shredder soiled with food debris. CDI items moved back to sink for cleaning.

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 diced chicken and diced beef holding below 135F. CDI items moved for reheating.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes stacked wet. Dishes must be allowed to air dry before stacking. 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. - Observed debris accumulation on shelving used for clean utensil storage. Clean surfaces frequently to prevent accumulation.

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 racks, interior of reach in units, and walls in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf For more information please visit: http://meck.co/FoodSafety - REPEAT - Vomit and diarrhea clean up kit in place but no written procedures available at time of inspection. CDI - EHS educated PIC on need for written procedure and provided an example of one via email.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Several food items in walk in cooler and reach in coolers (such as lettuce, corn salsa, etc) were not covered but temped at 41F or below and therefore were not cooling. Cover food items while in storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Washed (RTE) lettuce observed below unwashed produce in walk in cooler. Washed (RTE) produce should be stored above or separate from unwashed produce. CDI - PIC moved washed lettuce to a different location in the walk in cooler away from the unwashed produce.

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 - Shredded cheese prepped at 12:30pm observed cooling in walk in cooler at 47F at 1:45pm and remained at 47F by 2:15pm. Therefore, inadequate cooling was occurring. CDI - PIC portioned cheese into smaller, more shallow containers to assist cooling.

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 oil and salt containers unlabeled. CDI - PIC placed labels on these items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Dishes must be allowed to air dry before stacking. 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. - Observed dirt accumulation on shelving used to store clean dishes. Clean these surfaces more frequently to prevent accumulation.

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. - REPEAT - Food debris and buildup observed on floors throughout the facility and on shelving in walk in cooler. Increase cleaning frequency to avoid build up.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- PIC produces a written employee health policy form that included the 5 reportable diagnosed illnesses, but only 2 of the 5 (vomit and diarrhea) foodborne symptoms of illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form and MCHD employee health poster. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC and food employee unable to tell EHS the diagnosed “illnesses” which are not all provided on their current written employee well form. See above violation for documents provided to PIC and food employees during visit. EHS also spoke with Chip Lewis, Field Leader, on employee health policy requirement.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of shredded cheese cold holding on customer service line above 41F. CDI- PIC voluntarily discarded product. All other TCS food items were measured below 41F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 4 in-use wiping cloths stored in quat sanitizer below 200 ppm (per manufacturer 200-400 ppm quat) when checked by PIC and EHS. CDI- PIC emptied all buckets and refilled with a quat concentration of 400 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with several metal containers and bowls. 4th REPEAT. If this violation continues, EHS may recommend a Risk Control Plan on air drying equipment and utensils. Educate all employees on the importance of properly air drying equipment and utensils.

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 accumulation of food residue, food debris and other debris on surfaces (e.g. wall, floors, baseboards/coving) in the warewashing area. Increase cleaning frequency to avoid build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three knives (two on grill line and 1 at prep station) stored clean with visible food debris. CDI-PIC removed all knives and had them cleaned and sanitized in dish machine at time of observation. EHS recommended training for staff on cleaning and inspecting food contact surfaces and utensils so that equipment is clean to sight and touch.

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 bottles of cooking oil and citrus juice on front service/cook area. CDI-PIC labeled both bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and containers wet stacked on clean equipment and utensil drying rack. 3rd REPEAT on the same issue. EHS recommended training staff on the importance of allowing equipment and utensils to air dry after cleaning and sanitizing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans in dish area. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean metal containers that contained food debris on them. CDI-PIC put containers on the dirty side of the dish machine to be rewashed rinsed and sanitized.

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

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 Observe employee wash hands and turn handle off without a barrier. CDI- PIC corrected employee and made employeer re wahs hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One steak recorded below 135F (see attached). CDI- REPEAT. Points not escalted because of different nature of last violation.

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 Begin/end times for lettuce not recorded. CDI- Recorded.

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 Pico on cart covered to be brought into WIC for cooling. CDI- Uncovered. Reccomend cooling on sheet trays. REPEAT. Third cooling method violation in a row. Facility must meet cooling compliance. REPEATS

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of metal bins. Air dry before stacking together

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Scarred cutting boards noted. Replace or repair scarred cutting boards.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One knife observed with soiled blade. CDI- Taken to dishwasher.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken on hot line recorded below 135F (see chart). CDI- Chicken re-heated.

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 House shredded cheese cooling in reach in coolers, seasoned pre cooked beef cooling in WIC with lid on, cut lettuce cooling in reach in cooler. Cooling paramaters adjusted CDI- Discussed proper cooling with PIC

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 Prepped lettuce cooling under silan wrap. CDI- Lettuce removed to sheet tray.

4-901.11 Equipment and Utensils, Air-Drying Required - C Minor wet stacking of metal bins observed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak at front steam table at 112F. CDI. Food employee reheated steak to 170F. Conversation held with the PIC on re-educating employees on how to properly take temperatures as it was stated the steak was at temp before temperature with EHS probe was taken however it was determined that the temperature was taken at the bottom of the product giving an inaccurate reading.

4-501.11 Maintain equipment in good repair. COMMENT: Observed to go line not working properly per PIC. PIC states that this line is being replaced by corporate.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink the cooking area blocked by trash can. CDI the trash can was moved. Always maintain the access to this handsink. Observed flexible cutting board stored on handsink. CDI the cutting board was moved by the PIC. Repeat. Full points not taken as different observation was noticed and PIC immediately rectified. Full points will be assesed at the next inspection if violation is noted again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in ice bath holding above 45F and on prep top unit at 44F. Both items on make line. PIC stated the lettuce was place on make line at 10:45 am. CDI - PIC placed item on temporary TPHC and marked with time stamp. Observed mild salsa in walk in holding at 44F. PIC stated salsa was prepared that morning. CDI - Container of mild salsa was vented to cool rapidly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. COMMENT: Observed measuring cup, large metal pans, and knives stored wet in clean utensil area.

4-501.11 Maintain equipment in good repair. COMMENT: Observed broken air curtains in walk in cooler. Replace when necessary.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C COMMENT: Observed cardboard boxes collecting debris on outside and metal bin collecting debris on inside. Both in dry storage area. Increase cleaning frequency.

2-301.12 Cleaning Procedure - P COMMENT: Observed employees washing hands without turning off handsink with paper towel. Follow the cleaning procedure to adequately wash your hands. Ensure hands are dried without re-contaminating hands. CDI (corrected during inspection) by instruction with the PIC (person in charge). PIC re-instructed employee.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF Observed employees rinsing off thermometer probe at the handsink. Handsinks may only be used for handwashing. CDI by instruction and cleaning/sanitizing of the thermometer. NOTE: The handsink is in an awkward area near the grill and almost could be mistaken as a small prep sink. Recommendation to PIC to place signage above sink stating "HAND WASHING SINK ONLY" to serve as a reminder for employees or by thorough instruction.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee use thermometer to take temperature of food, then rinse in the handsink, then dry with paper towel and place back into thermometer cover. Ensure that before using and storing a food temperature measuring device it is properly clean and sanitized. CDI by instruction to the PIC and employee to properly sanitize the food thermometer.

4-501.11 Good Repair and Proper Adjustment-Equipment - C COMMENT: Replace the aged stained gasket on the walk in cooler door. Maintain equipment in good repair. PIC has this on a work order.

6-501.12 Cleaning, Frequency and Restrictions - C COMMENT: Maintain the ceiling tile and attached plastic cover around the intake system clean in the back of the kitchen. Maintain the walls behind the three compartment sink clean and free of debris. Maintain physical facilities clean. PIC has the ceiling tile/plastic cover cleaning on work order.

4-501.11 Maintain equipment in good repair. Observed one gasket starting to rip on the front line far left of reach in unit cold holding. PIC stated that gasket is on order. Will confirm next inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build-up on the back side of soda machine. Make sure to increase cleaning frequency.

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 minor dust on ceiling in back left room (single service storage). Observed some food debris on wall behind food preparation area in back left room. Make sure to increase cleaning frequency.

2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall have designated areas to eat, drink and use tobacco to ensure contamination does not occur of food, equipment or single service. Observed food employee eating on line at end of the inspection. Make sure food employees have a designated area for eating but also ensure hand washing is occurring.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees leaving line and going to walk in cooler while wearing gloves then return to line. Observed food employee leave line to grab clean utensils while wearing gloves then come back to line to continue work. CDI Food employees were stopped and directed to remove gloves and wash hands in between changing tasks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak and chicken hot holding in catering box less than 135 degrees. CDI Product was reheated to above 165 degrees. Please see temperature chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in food establishment. Make sure to have pest control address.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans, one bowl, and a pot with food buildup stored on the clean equipment rack. CDI-The equipment was brought back to the 3-compartment sink for proper washing, rinsing, and sanitizing.

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 lettuce not cooling fast enough in the walk in cooler. The temperature did not drop any degrees within the 30 minutes of time checks. CDI-The lettuce was portioned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice(131F) hot holding below 135F in the in-use hot box. Also observed two containers of beans in a turned off hot holding unit from the day before. CDI-The rice and beans were properly 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 lettuce cooling in large portions in the walk in cooler. CDI-The two containers of lettuce were portioned out into 4 separate containers to facilitate proper cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler. Have cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grouting on floors around the 3-compartment sink area and parts of the back room. Have repaired. 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 sweeping needed to the floors underneath the dry storage shelves, and walk in cooler shelves, and behind the ice machine. Have swept.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels supplied at the dish handsink- cdi resupplied. Observed limes stored on the front handsink and oil stored on the splash guard- cdi both moved away from the potential sink splash area today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on ice today at >45F. cdi- more ice and water added. Lettuce fell to 44F during inspection.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Pure Hard Surface cleaner states that it must be sprayed on a towel and then applied, when applied around food areas. Please follow these directions rather than spraying directly on food contact surface as was discribed today, if it is on the line where food is stored or another area that incidental spray could contact the food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed limes stored on a handsink today- cdi moved to the other side of the splash guard to correct.

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 dust build up on the two ceiling returns in the back.

2-301.14 Wash hands after activities that contaminate them. -P Obserdved emplyoee wash dirty dishes and then put away clean dishes without washing hands- employee ended up clocking out before a handwash could take place-dishes sent back.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Obsreved quat antizer at <150ppm at the 3 comp sink. Staff are hand mixing until the dispenser can be repaired(part on order). Repair by 9/21. Remixed today so tha tit was 200-400ppm

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak holding <135F on tht etop of the product today- served quickly before correction could be made. Second steak was cooked and put on line during inspection and it was checked at the end- top of product was <135F- sent to grill where it reheated to >165F to correct. Recommend putting a lid on this product or stirring regularly. Chicken was holding properly today with lid.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket at <150ppm and one that was >400ppm. Both dumped out and refilled with correct concentration during inspection.

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 the walk in fan today.

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 ceiling vents today.

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 avacados that had been blanched the night before and still had not reached 45F or less- discarded to correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chopped steak and chopped chicken holding at <135F today on the steam table- both reheated on the grill to >165F during the inspection to correct.

{3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce holding at >45F on ice today- water added to the ice bath and lettuce

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 avacados cooling from the night before in plastic containers, covered and stacked upon one another. The pan in the middle did not reach <45F- discarded. Keep these vented, not deep portions and do not stack. PIC suggested an ice bath which would also be a good cooling method.

Observed ice in storage at the customer dispenser with the lid off- lid put back on to protect ice in storage. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed chicken breast at <165F getting ready to be taken off of the grill- employee temped chicken. Chicken left on until the thicker pieces reached 165F. Be sure staff check the fat pieces and be sure they are not touching grill once pushed into product. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed steak holding at <135F today- reheated to 166 to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed an employee wearing a ring that is not solid and not easy to clean. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed a sponge stored on the back handsink and a spray bottle of oil hanging on the front handsink splash guard. Both removed to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed the ice scoop handle laying in the ice today- handle pulled out of ice to correct. 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 trays with wraps in them stored outside of the sneezeguard area today. Moved to behind the sneeze guard during the inspection. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed build up on the ceiling vents in the kichen and restrooms. 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. Provide baseboard or some other correction where there is a hard to clean dip outside of the walk in cooler where it meets with the floor. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chips and other food debris in the basin of the front handsink. CDI - PIC instructed employee to clean the basin of the handsink. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak hot holding at 109F. CDI - PIC had food employee reheat to 165F for hot holding and refilled the steam well. -0-

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 wrapped lettuce and shredded queso in the walk in cooler cooling. CDI - PIC loosened wrapping to allow warm air escape and cold air flow. -.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 shakers and pans of spices in the cook area without labels. Label these with the common name of the food. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the dining room near the tray reclaim station. Maintain and increase as necessary the frequency of pest control schedule. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee come in with long braid over shoulder while wearing a hat. CDI - PIC instructed employee to move braid to the rear to avoid falling hair over the shoulder. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed front counter sanitizer bucket with wiping cloths present stored on the floor. Store on a low shelf. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans at the beginning of the inspection. CDI - Employee separated pans and released water trapped between stacked, freshly washed pans. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed rusty shelving in the walk in cooler. Replace these shelves. Per PIC, shelving will be replaced this week with the plastic coated overlays that can be disassembled and washed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed toilet broken and not flushing while full of urine. CDI - PIC called maintenance for repair. -1-

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 dust buildup on the vent in the center of the kitchen and in the vents in both restrooms. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in the restrooms. Replace these with cleanable tiles. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone use at the front counter. Keep cell phones away from cleaned counters. -.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans and containers remaining greasy with food particles after W/R/S. **Change soapy water out more frequently so items washed are no longer greasy. CDI-greasy items sent to 3-comp sink.

. 3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed tea urns stored on floor of WIC. **3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. CDI-urns put on shelf

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked pans. Air dry completely before stacking. Repeat -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips on counter. Display and handle siStorengle-service articles to prevent contamination. -.5- REPEAT

6-202.11 Light Bulbs, Protective Shielding - C Observed light shield missing in bottled drink and sauces cooler in front. **6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink near ice machine at front lose temperature while other faucets are running. Have sink serviced to maintain temperature during peak hours and while other faucets are running. -1-

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 house made guacamole with tight plastic covers cooling in walk in. CDI - PIC vented all containers to allow heat to escape. -1- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating food without wearing an effective hair covering. Wear effective hair restraints while plating food. -.0- 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee plating food while wearing a diamond bracelet. CDI - PIC had employee remove bracelet.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips, utensils with eating surface exposed rather than handle for selection. Observed utensils behind the counter and for customer self-service with handles down and eating surface up. CDI - Utensils voluntarily discarded and containers refilled with handles up in all areas. -.5- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed wet stacked pans on drying shelf. Separate pans and allow to dry using pyramid stacking or other effective means of air drying, -1- REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water turn cold at hand sink near ice machine lose temperature while other faucets are running. Repair. -0- VR required no later than 02/19/2016

5-205.15 Maintain a plumbing system in good repair. Observed leak around the faucet at the 3-comp sink. Repair. -1- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blade for slicing lettuce on drying shelf touching cleaned pans. CDI - Items rewashed. -1.5- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in ice bath at front serving line at 50F. CDI - Item placed in walk in to cool. Actively stir to distribute temperature. -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 foods processed this morning at 70F and below with tight fitting shrink wrap. Loosen wrap to facilitate air flow while cooling. -.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 salt container at cook line without label. Label with common name of item. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed trays used to plate food with food contact surface facing up without protection. Cover these or invert them. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food buildup on shelving in walk in cooler and on the condenser fan in walk in. Clean. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed sink not in service at the front line. Repair. -.5- REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking in area where chips are prepared. CDI - Drink removed from the area and other drinks in facility were moved to a lower shelf. -2- REPEAT

2-301.14 Wash hands after activities that contaminate them.-P Observed employee preparing chips by manually squeezing lime juice over them and then refilling containers of kosher salt, add more salt to chips, without washing hands. CDI - Employee washed hands and then resumed work. 2-301.15 Only wash hands in handwashing sink.-PF Observed plastic bag and lettuce in front hand sink basin, as well as a straw in the first rear hand sink. CDI - PIC cleaned out sink basins. -2-

•5-202.12 Provide at least 100F water at handsinks.-Pf Observed front hand sink with water at 80F. PIC stated maintenance worked on the sink and when they finished the hot water nozzle no longer supplied water to sink. CDI - Maintenance request submitted for repair. VR required no later than 09/26/2015.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two buckets of quat sanitizer at front line with 0 ppm concentration. CDI - Buckets refilled with appropriate concentration of quat. -3- REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice at 110F in steamer table. CDI - PIC reheated rice to 145F. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of salad lettuce in an ice bath at 50F. CDI - Container placed in wal in cooler to cool and more ice was added to ice bath so that the pan is submerged. Actively stir product to distribute the temperature. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee at front line with long hair not effectively restrained by hat. CDI - Employee pulled hair back to provide total coverage by hat. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet staked pans on drying rack to the right of the 3-comp sink. CDI - PIC instructed not to wet stack pans. Use pyramid stacking or other method to allow items to air dry. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup around the inside corners and around the chute of the ice machine. Clean. -0- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed front line sink with drain removed and pipe sticking up out of bottom of basin. Repair sink.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed first hand sink inside kitchen without waste receptacle. Provide trash bin at hand sink. -.5- 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets and prep cooler in community dumpster corral. PIC stated the prep cooler was taken out of this facility. Discard.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety training. PIC Dzheylan Radzhabova advised that she is waiting for results from the test/ class that she has taken. PIC also advised that they are currently only preparing foods and no going to open until another manager arrives to location due to being short staffed. Another manager did arrive as inspector was completing typing inspection. Both advised requirement.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. PIC was not able to advise of required reportable illness/ explain company's health policy. CDI- verbal advisement of requirement and also provided copy of example health policy to PIC today via email attachment prior to inspector leaving facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Opened employee beverages stored at cook line on prep surface on shelving over area for preparing chips, and at area for storing foods and preparing lettuce. CDI- all removed by operator.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at back handsink across from 3 comp sink. CDI- papertowels replaced.

4-501.114 Maintain sanitizer at correct concentrations. -P. Quat sanitizer at 3 comp sink at 00ppm also has food debris in it. PIC advised explained process of how sanitizer compartment filled. PIC advised they turn on dispenser and also water at faucet to fill. CDI- Quat at dispenser is at 150ppm-400ppm, explained to PIC that sanitizer at dispenser is already diluted and no additional water from faucet should be added. Compartment emptied; cleaned, and refilled. 4-602.11 Clean the equipment and utensils as required to avoid contamination. Mold build up on tea urn nozzles. CDI- PIC had removed and cleaned.

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 . Chicken bagged and marked for donation. Discussed how donation foods are cooled down with PIC. PIC advised that hot foods are left in container stored in at hot hold on line, left on the counter during clean up of the area until cooled down, then placed in bags, tied, and placed in walk in cooler. CDI- PIC advised of approved methods for rapid cooling. PIC voluntarily discarded the 3 small bags of chicken.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than 10 metal pans stacked wet at utensil station. CDI- method corrected.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups at the front counter exposed to possible contamination. CDI- verbal correction as to storage/ handling.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC unable to provide test strips for sanitizer. Return visit by 5/4/15 to check for replacement of quat strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in/on unused equipement. Cleaning is needed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No shield over light in front beverage cooler. Provide light shield.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed rice quantities 109 F and 128 F at frontline. CDI- rice discarded voluntarily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed lettuce on inadequate bed of ice at front counter, 58 F. Recommend holding lettuce in this fashion as TPHC. CDI- lettuce discarded voluntarily.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P: Observed uncovered lemons at drink station.

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 metal containers in rice bins, being used as scoops. Provide a utensil with a handle to dispense rice.

5-205.15 Maintain a plumbing system in good repair.-P : Observed handsink with split plumbing resulting in significant leak of water onto the floor. CDI- plumber calle3d while on site.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no certified training.Also observed employee on front line state she had never used a thermometer before to take temperatures of food. The PIC shall ensure that employees are trained in safe food handling practices.

2-401.11 Eating, Drinking, or Using Tobacco - C: Employees may eat only in designated areas where contamination of food, equipment, or utensils cannot occur. Observed employee eating chicken at front line.

.2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee put on gloves without washing hands, before going to assembly line to assemble food.2-301.14 Wash hands after activities that contaminate them.-P: Observed employee eating chicken at front line while wearing gloves, remove gloves, then put on new gloves without handwashing. CDI- instruction to remove gloves and wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed front handsink inaccessible due to large pot being stored in it. Employees committed repeated handwash violations while sink blocked by large pot. Also observed used and discarded gloves in handsink. CDI- sink cleared and cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found multiple items in front holding line below 135 F. CDI- items discarded. Refer to temperature chart.

.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 many bags of chicken that had been on front line bagged for Second Harvest, no bags dated. CDI- discard chicken.

.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found glass cleaner in bottle labeled "Sanitizer". CDI- discarded.

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

.2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with unapproved ring preparing food at assembly line.

4-501.11 Maintain equipment in good repair. Observed door gaskets of some refrigeration doors splitting.

Repair leak at back of house handsink. Wastewater being spilled onto floor.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Foods requiring time / temperature control for safety (TCS) shall be held hot at 135 F or above. found carnitas and peppers / onions below 135 F on front line. CDI- voluntarily discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Foods requiring TCS shall be held cold at 45 F or below. Found lettuce on two locations at front line above 45 F. CDI- discarded. Recommend establishing time holding procedure for letuuce on front line.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of TCS foods when maximum holding time in facility has elapsed. Found food for Second Harvest in bags date July 5. CDI- discarded.

3-501.15 Cooling Methods - PF: Do not cover foods that are cooling until they reach 45 F or below. Found multiple pans of prepped lettuce covered in walk-in after 3.5 hours, 54 F. CDI- pans vented and came down in temperature immediately.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Maintain TCS foods hot at 135 F or above when holding. Found chicken and steak below 135 F on front line. CDI- steak discarded. Chicken reheated to 165 F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below when holding. Observed chopped lettuce on thin layer of ice 59 F. This practice is inadequate to maintain product at required temperatures. CDI- discarded product voluntarily.

3-501.15 Cooling Methods - PF: Do not cover foods that are above 45 F until they reach cold holding temperatures of 45 F or below. Found many containers of pico prepared same day 47-53 F after five hours. CDI- containers uncovered.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food on the floor. Found tea on floor of walk-in cooler.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment shall be maintained in good repair. Observed shelves of raw meat cooler at front peeling.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC Will Leak not certified.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Maintain TCS foods hot at 135 F or above. Found several items below 135 F in hot holding. CDI- items pulled and reheated to above 165 on grill.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Maintain TCS foods cold at 45 F or below. CDI- items pulled and moved to walk-in for cooling. New product in temperature moved to front line. Directed PIC to take frequent temperatures and to move to walk-in cooler when temperatures rise above 45 F.

Maintain equipment in good repair. Cold hold unit at front make line non functional. Ice being used to set containers on. Inadequate for keeping food within required temperatures.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an approved program. Observed no documentaion of accredited training by PIC on duty.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS food hot at 135 F or above. Found pintos, two types of rice below 135 F on steam table. CDI- discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found guacamole, cut greens on make line below above 45 F. CDI- moved to walk-in for quick cooling.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Observed several items above 45 F. Refer to temperature chart. CDI- items moved to walk-in cooler for quick cooling. New product brought out from walk-in.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods hot at 135 F or above. Observed several items on front line below 135 F Refer to temperature chart. CDI- reheated to 165 F.

3-302.12 Food Storage Containers Identified with Common Name of Food: Label working containers of foods such as salt, pepper, spices, cooking oils as to contents.

3-305.11 Food Storage-Preventing Contamination from the Premises: Do not store food in close proximity to cloth buckets of sanitizer so contamination by splash will not result. Observed buckets of sanitizer close to bags of onions. Sanitizer bucket on higher shelf than bags of rice.