QDOBA MEXICAN GRILL #103

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher in hand sink at start of inspection. CDI- EHS removed the pitcher from the hand sink. Hand washing sink must be used for hand washing only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous metal and plastic bowls/pans stored clean soiled with food residue. Observed dishes stacked clean with sticker residue touching the food contact surface. CDI - Items were placed at three compartment sink to wash/rinse/sanitize. **REPEAT** *Full Points* 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 chicken in the hot box holding temperature at 109F. CDI- Item was reheated to 171F. **REPEAT** 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 multiple items at make table that were holding temperatures above 41F. See temperature chart. CDI- All items were voluntarily discarded. **REPEAT** *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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed all items on the line without date marks. PIC stated that items are labeled on the plastic wrap top which is discarded when the item is placed into the make unit. EHS advised PIC that they need to decide on a date marking method that allows the dates to be tracked. CDI- PIC stated that all items are prepped in batches so they can track the dates to each batch. EHS allowed facility to date items based on dates in walk in cooler. Any items that were not able to be tracked to a batch in the walk in cooler were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested. **REPEAT** *Full Points*

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 ceiling tiles with damage and one missing tile. Replace/repair. PIC stated that a vendor is coming out Friday to work on the ceiling. Observed leak from filter in back kitchen. Repair. **REPEAT** *Full Points*

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels by hand sink in prep area. CDI - PIC provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used for prep work. Food debris observed in sink and pitcher observed stored in hand sink. CDI - PIC removed food items and pitcher and sanitized sink area. REPEAT. (2)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous pans stored clean soiled with food residue. CDI - PIC placed pans at three compartment sink to wash/rinse/sanitize. (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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken being held in hot box at 100F. PIC stated chicken was fully cooked to 165F then left out on prep table for an hour due to lunch rush. CDI - Chicken was reheated to 165F and placed in hot box for storage. (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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in WIC above 41F (see temp chart). Door to WIC left open due to delivery. Facility has no working A/C so hot air from the kitchen was causing the WIC to increase in temperature. PIC stated the door had been left open since 10am. WIC observed at 46F. After 25 min cooler was observed holding at 38F. TCS foods inside were uncovered and food was observe cooling within 15 min at the appropriate rate (see temp chart). CDI - PIC closed WIC door and uncovered TCS foods to cool. (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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both front doors to facility propped open to facilitate air flow. Faciltiy A/C is in disrepair. EHS advised PIC to keep outer openings closed at all times. (0)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC making food for customers without proper hair restraint. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service lids stored next to hand sink exposing items to splash. CDI - PIC moved single service items away from hand sink. (0)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed numerous ceiling tiles soiled due to water damage. Replace. REPEAT (1)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee washing a wiping off cloth with water in the hand sink. CDI- EHS advised that handwash sinks are only for hand washing and the employee removed the wiping cloth.

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 items in make table not bearing a date mark. PIC stated they write the date on the plastic wrap until removed to place in make table. At close, facility covers items with lids but do not place accurate date marking on the containers after service. CDI - PIC will label items held over night before covering. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of window cleaner being stored on same shelf as single service items. CDI- PIC removed window cleaner.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in a container of sanitizer at 0ppm concentration. CDI- PIC made new bucket of sanitizer. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed facility storing single service items under a leaking ceiling tile. Rain water was seen dripping from ceiling and hitting the containers. PIC will move single service items from under the leak.

4-501.11 Maintain equipment in good repair. Observed reach in cooler next to hot box being used as a storage unit now and in disrepair. Hand sink at the front counter needs to be sealed around the edges of sink, the inside of the cabinet is exposed and collecting food debris.

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 the ceiling leaking in front of the WIC. Needs repaired. A lighting fixture near the back employee exit does not have a light cover. Needs Repair. 6-501.16 Store mops for air drying after use. Observed mop being stored on the ground instead of hanging to dry in the mop sink.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone being stored on the make line and also an employee drink on the same shelf as food products in the prep area. CDI-PIC moved items .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager during the inspection. CFM arrived during the inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both back handsink paper towel dispensers without paper towels. One dispenser had a dead battery. CDI - PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the back handsink near the warewashing sink. Provied handsoap.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket was around 150PPM of quat. CDI - PIC remade the sanitizer and is now correct.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored under the front handsink. Remove single service items from under the sink to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed back paper towel dispensers are not working. It may needs batteries or repair/replace. Observed damaged plastic food containers on the shelving in warewashing area. Once containers are no longer easily cleanable or broke, Replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on the reach in cooler accumulating food debris and residue.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored at the mop sink.

6-303.11 Provide required lighting intensity. Observed burnt light bulbs in the hallway in front of the walk in cooler. Missing light shields in back storage area. Replace. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed the ventilation intake is accumulating dust. Clean and maintain

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unsure of any training policy on employees being responsible for reporting symptoms, illnesses, and exposure. CDI- EHS educated PIC on requirements of training and suggested using an employee health agreement to train employees on requirements. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink located near dish area. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cilantro rice hot holding below 135F. CDI- PIC voluntarily discarded rice. 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 sour cream in squeeze bottles on prep line above 41F after 2 hours. EHS suggested to put ice water in container holding squeeze bottles to keep product cold. CDI- PIC put bottles in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed containers of raw rice and black beans without a cover. PIC stated lids broke and will be replaced.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC prepare chicken without head covering. CDI- PIC donned hat.

4-501.11 Maintain equipment in good repair. Observed steamer leaking water. Repair gasket. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep grooves. Resurface or replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving units throughout facility with heavy rusting. Repair or replace.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed pair of tongs and 2 pans encrusted in grease deposits. Clean.

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 hole in wall where hose from old hot holding equipment used to be. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls in need of cleaning in the back of the restaurant. Clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed rear hand wash with no soap . CDI PIC refilled soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous pans with visible food debris stored as clean and two dicers stored as clean with visible food debris. CDI all items taken 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 .

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloths in buckets on front line stored with no concentration of QAC sanitizer. CDI PIC refilled buckets.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service spoons in customer self service area stored with eating surfaces exposed to customers. CDI inverted spoons so eating surface protected.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler in need of cleaning as well as bin where single service cups are stored on line due to build up of food debris.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed facility without Diarrhea and Vomiting clean up procedures. CDI- D&V cleanup procedures poster provided at the time inspection. -0 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the hand sink without soap and paper towel. Every hand sinks including women restroom, the paper towel dispensers are not working. CDI- PIC provided supplies at the hand sink. And every other hand sink, roll of paper towel was provided next to the sink. -1 pts-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed three put away food thermometers that are soiled and greasy. CDI- PIC clean and sanitized at the time of inspection. -0 pts-

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 chopped chicken in the hot holding box measure temperatures at 118F - 120F. CDI- PIC cooked and chopped chicken within time temperature allowed. Chicken put in the steam box to reheat at 165F during the inspection. -1.5 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 items in WIC and prep line/cooler measure at 46F to 48F (salsa verde, salsa roja, roasted tomatoes, guacamoles, corn, cream sauce). PIC volunteer to discard all items that are out of temperature at the time of inspection. VERIFICATION NEEDED -3 pts-

REPEAT 4-501.11 Maintain equipment in good repair. Observed three paper towel dispensers are not working. It may needs batteries or repair/replace. Observed WIC ambient temperature of 44F, foods inside WIC held temperature at 46F - 48F. The technician was called during inspection and on the to check the unit. -1 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P TCS foods in walk-in cooler above 41F. Maintenance was on site today during inspection repairing unit. Technician observed leaks in need of repair and is adjusting with replacement parts. Ambient air temperatures in unit dropped to 37F after temp check. Food temperatures dropped after second temp check- cooling rate observed to be .23. Discussed with PIC about time of TCS foods above 41F, recent delivery, and corrective actions. Due to time above 41F, most TCS foods did not have to be discarded but were uncovered to actively cool. **VERIFICATION REQUIRED WITHIN 3 DAYS (3/20/23)** Foods on prep line above 41F due to walk-in cooler temperatures. Unit working properly. Items in unit dropped to 41F. 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 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a a couple food pans wet stacked on clean dish shelf.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted storage shelving throughout. Back prep unit under steam well is not in use due to disrepair. It is currently being used for dry storage. Walk-in cooler went down today before inspection - technician on site conducting repairs during inspection. Follow up visit will be made to ensure repairs are sufficient for cold holding temperatures in unit.

REPEAT 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 grilled chicken in hot box below 135F as well as one pan of grilled chicken in steam well below 135F. CDI-Food was quickly reheated in steamer to 183-200F.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a a couple food pans wet stacked on clean dish shelf. **Improvement since last inspection - point deduction value not increased.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted storage shelving throughout. Back prep unit under steam well is not in use due to disrepair. It is currently being used for dry storage. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a few plastic food pans with cracks and breaks. CDI-PIC discarded items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Back handwashing sink was out of paper towels at beginning of inspection. CDI-PIC quickly replaced paper towels.

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 grilled chicken in hot box below 135F. CDI-Chicken was quickly reheated in steamer to 168F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few food pans wet stacked on clean dish shelf. 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 metal scoop stored in metal pan near handwashing sink subject to splatter. CDI-Item was moved to clean,dry area. Repeat.

4-501.11 Maintain equipment in good repair. Observed shelving throughout facility rusted. Noted shelving in walk in cooler , dry storage and clean dish area rusting and in need of replacement. Repeat.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray nozzle inlet for 3 comp sink below flood rim of sink - no air gap for backflow prevention. Verification required by 7/22/22

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 . TCS foods in walk-in cooler were 44-47F. Facility did not have catering order today and had not left door open during prep. Ambient air temp thermometer inside unit is currently reading 43F. All TCS/refrigerated food items in walk-in cooler were discarded voluntarily. Walk-in needs to be adjusted and repaired. Facility is voluntarily closing until cold holding in walk-in can be verified that unit is repaired and TCS foods are holding 41F. Facility does not have capacity to store or cool TCS foods from walk-in unit. Online ordering will also cease until repair and verification. Do not cool hot foods until walk-in is repaired. Food on hot line will be discarded. During inspection, EHS contacted GM Molly Villa. Maintenance will be scheduled to arrive today to repair unit. Verification Required by 5/15/22. 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 chip scoop in metal pan stored near handwashing sink where it is subject to splatter and water when employees reach for paper towels.

4-501.11 Maintain equipment in good repair. Observed shelving throughout facility rusted. Noted shelving in walk in cooler , dry storage and clean dish area rusting and in need of replacement. Walk-in unit in need of repair. Ambient air temp in walk-in is currently above 41F. 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 build up on ceiling vent/tile above dry storage shelf. 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. Repair FRP paneling that is coming apart from side of metal cabinets. Repeat.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee Starbucks coffee stored by handwashing sink. CDI-Drink was moved to approved storage upon observation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Handwashing sink across from 3-comp was observed out of soap and paper towels at beginning of inspection. CDI-Paper towels were replaced and soap was provided by PIC.

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 . TCS foods in walk-in cooler were 45-50F. Facility had large catering order beginning around 10am this morning. PIC stated door was often kept open. However, WIC temperatures failed to drop back down. Temperature gauge on walk-in cooler read 45F throughout inspection. All TCS/refrigerated food items in walk-in cooler were discarded voluntarily. Walk-in needs to be adjusted and repaired. Facility is voluntarily closing until cold holding in walk-in can be verified. Online ordering will also cease until verification. Do not cool hot foods until walk-in is repaired. Verification Required by 3/6/2022.

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 container of spice/seasoning not labeled.

4-501.11 Maintain equipment in good repair. Observed shelving throughout facility rusted. Noted shelving in walk in cooler , dry storage and clean dish area rusting and in need of replacement.

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 ceiling vent/tile above dry storage shelf. 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 filtration system for soda machines mounted on wall in dry storage area leaking and leak being caught in trash can. Filtration system needs to be repaired. Repair FRP paneling that is coming apart from side of metal cabinets. Facility is switching drink machine and filtration repair will coincide with replace. REPEAT

2-101.11(A) PIC shall be present during all hours of operation. -Pf Observed certified food protection manager not on site at time of inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan. CDI provided information on developing vomiting and diarrhea plan.

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 secs, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed employee wash hands and recontaminate them by turning faucet off with clean hands. CDI instructed employee on proper hand washing technique and employee washed hands and used paper towel to turn faucets off.

4-501.11 Maintain equipment in good repair. Observed shelving throughout facility rusted. Noted shelving in walk in cooler , dry storage and clean dish area rusting and in need of replacement.

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 black build up of debris at caulk line at three compartment sink. 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 filtration system for soda machines mounted on wall in dry storage area leaking and leak being caught in trash can. Filtration system needs to be repaired.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 1/6 pan of salt above warming box near cookie oven not labeled.

4-501.11 Maintain equipment in good repair. Observed rusting and chipped shelving in walk in cooler. Observed heavy debris and build up on gaskets on refrigeration throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and build up on shelving in dish area where utensils and equipment are stored as clean. REPEAT Observed heavy black build up throughout floor and corners of walk in cooler. Increase cleaning frequency especially when product levels are low and space is easily accessible.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in ladies restroom. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not possess a CFPM certificate. -REPEAT- -2 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of guacamole sitting on prep table with a temperature of 70F. PIC stated that he was in the middle of preparing guacamole when he began to handle customer orders. CDI - PIC placed guacamole in walk in cooler to rapidly cool to 41F or less. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of avocados and boxes of cheese stored on floor of walk in cooler. PIC stated that items were from a delivery approximately 1 hour prior to inspection. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal and plastic containers stored as clean on shelving with pooled and standing water. CDI - PIC positioned containers to allow for proper air drying. -REPEAT- -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large boxes of food containers and napkins stored on floor in food preparation area. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving used to store clean equipment and utensils and a fan with build up of dust and debris. Observed food splash and residues on cooking surfaces, mixers, and bottom of reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Luis was not in possession of his ServSafe certification. All PICs must have proof of certification available for viewing. He advises that he is re-taking the ServSafe training course on 12-15-20.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed employee meals and sauce stored over food for use in restaurant. CDI by removing and discarding employee food.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed hot water in 3-compartment sink to be less than 110F. Must have water in wash basin of sink to be soapy and at least 110F. CDI by re-working sink and properly processing utensils. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils on shelf to have food debris on them, three compartment sink to have dirty utensils in both wash and rinse vats, floating food debris to be in 3rd vat with sanitizer. Must clean all items in wash vat, change wash water as needed, rinse soapy water in 2nd vat, and then submerge in 3rd vat to sanitize. Cross contamination occurs when food debris, grease, etc. gets transferred past wash vat. CDI by re-working sink and properly processing utensils.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plant "ground beef" at 128F, cubed chicken at 129F. Must be maintained at minimum of 135F; if handling and item falls below 135F, must properly re-heat to at least 165F rather than simply placing back in hot holding unit. CDI: Items re-heated to 199F and 188F, respectively.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Need to have thermometers inside all refrigerators. Observed no thermometer inside refrigeration unit under steamers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees not wearing a hair restraint, handling and dispensing food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed lexan and metal pans stored on shelving stacked in a wet condition. Allow all items to completely air-dry before stacking.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed some damaged gaskets, particularly at walk-in cooler. Rusted metal shelving needs to be replaced or professionally epoxy-dipped; DO NOT PAINT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed numerous shelves to have dust, food debris, rust on them, refrigerator door gaskets in need of cleaning. Need to clean throughout.

5-205.12 Prohibiting a Cross Connection - P,PF Spray arm at three compartment sink hangs down into sink, creating a cross-connection to fresh water supply. Need to have a licensed plumber to correct this such that a proper air gap is in place when spray arm hangs free.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored in hot box. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mutiple foods in cold unit recorded above 41F (see chart). PIC state unit is not working and there is a work order on unit and ice baths are being used in meantime. CDI- placed on TPHC. VR.

4-501.11 Maintain equipment in good repair. Gasket in WIC damaged.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

3-501.13 Use approved thawing methods. Observed pork thawing without water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with long hair not effectively restrained .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

General Comment: 6-301.14 Post a handwash sign at each handsink. Observed women and men restrooms with out a handwash sign at handwash sinks. CDI EHS provided PIC with two handwash signs.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of sugar unlabeled. CDI PIC labeled containers

General Comment: 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 sugar with scoop laying inside of sugar. Ensure in use scoops are placed with their handles out of food.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked. Ensure pans are air dried before stacking pans.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups without protective cover or sleeve around them. CDI PIC moved all cups into their cup dispensor.

Repeat: 4-501.11 Maintain equipment in good repair. Observed drain in rinse bin of three compartment sink unable to hold water, flip top and reach in not in use. PIC stated a work order was placed for the drain in the rinse bin of three compartment sink. PIC stated they do not use the flip top or reach in.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed broken gasket on walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored and frayed cutting boards stored in facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling a pitcher from handsink in kitchen area. CDI by intervention and education.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of sofritoes in walk in cooler out of the 7 day shelf life. CDI by voluntary discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed damaged and rusting shelving in walk in cooler and damaged gaskets on equipment throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on inside of reach in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of plastic containers in dish area.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on walk in cooler. Observed rust build up on shelving in walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of beef on line measuring at 111. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler damaged and with chipping paint. Observed damaged gaskets on walk in cooler and on reach in cooler.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site duing inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed one container with food debris visible on inside stored as clean. CDI by removal for recleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers stored as clean. Repeat. Towel drying is not an acceptable alternative to proper air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep discolored scoring on cutting boards. 4-501.11 Maintain equipment in good repair. Observed broken gasket on walk in cooler and damaged chipping shelving in walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sofrito in walk in dated 10/27. CDI by voluntary discard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed unattended wet wiping cloth on prep top surface.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area. Improvement noted.

4-501.11 Maintain equipment in good repair. Observed chipping and rusted shelving throughout facility.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of dishes near dish area. CDI by unstacking so as to facilitate proper drying.

4-501.11 Maintain equipment in good repair. Observed rusting of shelving above dish sink and near dish area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no food protection manager certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with measuring cup and ice in the basin. CDI by removal of measuring cup and cleaning the sink properly.

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 containers on the service line with no date marking. PIC stated that the items are dated at the end of each night on plastic wrap over the top of the container which are then discarded in the morning during prep. CDI by date marking the containers and instructing the PIC to date mark in such a way as to maintain the date mark for the life of the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving throughout the facility. Reseal 3 comp sink to wall.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Manager could not provide proof of certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ground beef at 125F, beef brisket at 126F in steam table. All other foods were at 135F or higher. Both meats were pulled and reheated to 190F+.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout (near 3 comp sink, above 3 comp sink, beside prep table, etc) in need of cleaning as there is buildup and sticky residue. Remove moldy caulk from behind 3 comp sink and reseal. Clean gaskets on reachin unit.

5-205.15 Maintain a plumbing system in good repair. Observed leak at front hand sink underneath.

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 floor in need of regrouting near 3 comp sink. 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. Clean light fixtures above front food line that have dust build up.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide verification of food safety certification.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in the 3 compartment sink with a concentration less than 50ppm. CDI- Sink was emptied and refilled.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 bags of cooked barbacoa dated 10/13 in the walk in cooler. CDI- product discarded.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 red cutting board showing signs of scoring. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'household use only' NINJA brand blender on site. PIC stated the blender is for personal use only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side of the grill and the back of the fryer.

5-205.15 Maintain a plumbing system in good repair. Observed 1 non-functional toilet in the women's restroom.

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 debris accumulation on the ceiling ventilation covering located above the dry good storage racks.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the handsink nearest the hot holding cabinet in the kitchen without any soap. CDI- soap dispenser refilled. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink nearest the 3 compartment sink without any paper towels. CDI- paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in an open air cooler cold holding above 45F and 2 pans of diced tomatoes being stored at room temperature (see temp. chart). The tomatoes were not actively being worked on. CDI- foods in open air cooler were placed on TPHC and will be discarded within 4 hours from when the initial food temperatures were taken. The diced tomatoes were placed into the walk in cooler for cooling. Instructed PIC to monitor open air cooler temperatures and to call for repairs if necessary.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 dry good bins stored above the hot box without labels on them.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the 3 compartment sink and on the shelving next to the steamer.

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 a ventilation covering above the dry storage goods in the back hallway with debris accumulation on it. Minor improvements made since last inspection.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI food safety certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a food preparation table and another employee beverage stored on a clean equipment storage rack over clean equipment. Beverages were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a vegetable chopper stored clean with visible food debris between the blades and several pairs of tongs stored clean with carbon accumulation on them. CDI- items set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of diced chicken hot holding in a hot box below 135F (see chart). CDI- instructed PIC to reheat chicken above 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple cleaned containers stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving above the 3 compartment sink, shelving in the walk in cooler, and shelving next to the steamer.

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 debris accumulation on a ceiling ventilation cover over the dry goods storage shelving.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several soiled pans stored in the hand sink nearest the hot box. Observed one employee cleaning a wiping cloth in the hand sink. CDI by instruction, soiled pans were relocated to the 3 compartment sink for washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce debris on a vegetable chopping pusher head. Improvements made since last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak in a steam table holding below 135F, 2 containers of chicken in a hot box below 135F, and one container of black beans in a hot box below 135F (see chart). CDI- instructed PIC to reheat items to above 165F (see chart).

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 bags of shredded beef in the walk in cooler dated 1/25. CDI- products discarded.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a NINJA brand dicing machine that states 'household use only' on the label. PIC stated the dicer is used for dicing onions. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one large stock pot used for cooking black beans with pitting and bent metal around the bottom of the pot. CDI- pot was set near the back door for discarding.

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 debris accumulation on a ventilation cover located on the ceiling above the single use item storage racks.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a robot coupe stored clean with debris behind the blade, 3 metal containers stacked clean with food debris on them, and 4 pairs of tongs with black grill 'cake' on them. CDI- items set aside for recleaning.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'Ninja' brand food processor with a label that states 'household use only' being used for cutting vegetables. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards showing signs of heavy scoring.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on the bottom of a reach in cooler and a soiled shelving unit next to the steamer.

6-301.14 Post a handwash sign at each handsink. Observed 3 handsinks in the kitchen without hand washing signs. Signs provided today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 metal containers stored clean with food debris on them and 4 sets of grill tongs with large deposits of black grill cake on them. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mango salsa, to go salsa cups, and romaine lettuce all above 45F in an open air cooler (see chart). CDI- Items were discarded or recooled depending on how long they were out of temperature.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of pinto beans dated 7/12 in the walk in cooler. CDI- food was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC during the evening shift for all food items in the open air serving cooler. PIC was labeling foods with time stickers but did not have approved TPHC procedural documents. CDI- document provided today.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers on the clean equipment storage racks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving units throughout the kitchen with debris accumulation.

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 one ventilation cover above the dry storage shelving gathering dust.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not any staff had food safety manager certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal pans stored as clean, with slight food residue on them. CDi- removed to clean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot held below 130 F in two diffferent units. CDI- placed on TPHC

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go containers stored next to hand wsah sink where they were being splattered. CDI- removed

|2-102.12 PIC shall be a certified food protection manager. Observed no food saety manager certified staff present at time of inspection.

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed corn salsa and cooling beans from yesterday not date marked. CDI- date marked

3-502.12 A food establishment that is using reduced oxygen packaging shall have an approved HACCP plan. Observed one bag of beans roled and tied shut that was not opened after cooling last night. CDI- product discarded; instruction provided

3-501.16 (A)(1) Maintain hotn held TCS foods at 135 F or hotter. Observed steak and chicken hot held less than 111F. CDI- PIC discarded

•7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed working containers of sanitizer and soapy water not labeled. CDI- labeled

4-502.11(B) Maintain thermometers properly calibrated. Observed thermometer 3 F off calibration. VR

2-102.12 PIC shall be a certified food protection manager. Observed no employee present with food safety certifiaction.

4-501.114 Maintain sanitizer at correct concentrations. Observed sanitizer in 3 compartment sink at 0 ppm QAC. Observed container to be empty. CDI- restocked and tested at 300 ppm

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed steak hot held at 109 F. CDI- reheated to above 165 F

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed pan of pre-portioned cooked chicken not date marked. CDI- date marked

3-501.14 Cool heated TCS foods from 135 F to 70 F witihn 2 hours and to 45 F within 4 more hours. Observed pinto beans cooled from last night at 53 F. CDI- PIC discarded

3-501.16 (A)(1) Miantain hot held TCS foods at 135 F or hotter. Observed steak hot held online at 111 F. CDI- discarded

2-103.11 (A)-(L)Person-In-Charge-Duties The PIC shall ensure that all policies and procedures regarding food safety are properrly followed by food employees. Observed PIC failed to ensure corporate cooling procedure temperature checks and subsequent logs for heat sealed bags of cooked beans being "force cooled" were completed. CDI- instruction provided

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils 4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed soiled tea nozzle. CDI- removed to clean.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding 3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken hot held at 109 F and cooked vegetables hot held at 99 F. CDI- discarded

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking 3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days). Observed cut leafy greens in walk in cooler not date marked and container of opened sauteed vegetable spread not date marked. CDI- properly date marked.

3-502.11 Variance Requirement A Food establsihment shall obtain a variance from an approved Health Authority prior to packaging food using reduced oxygen packaging. Observed facility cooling cooked black beans in heat sealed bags in an ice bath. CDI- bags opened and put in walk in cooler. Observed cooked pork in heat sealed bags in walk in cooler. CDI- opened VR facility must apply to NC state variance committee for approval to heat seal cooked foods in bags and cool.8-201.13 When a HACCP Plan is Required A food establishment shall submit a properly prepared HAACP plan to the regulatory authority prior to engaging in food processes that require a HACCP like ROP or cook chill. VR for HACCP plan

8-103.11 Documentation of Proposed Variance and Justification A food establishment shall maintain a copy of variance approvals and produce upon inspection. Observed facility does not have an approved variance. VR for variance

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Label foods removed from theiur original container with the common name of the food. Observed two pans of salt unlabeled.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed dish machine not in proper adjustment - out of sanitizer. Will be delivered this afternoon. Inspector will return to ensure compliance.

6-101.11 Surface Characteristics-Indoor Areas - C. Observed caulking behind three comp sink has molded and is loose from the wall. Replace.

2-102.12 Certified Food Protection Manager. Observed no certified food protection manager on site. Have in place by January 1, 2014.

2-401.11 Eating, Drinking, or Using Tobacco. Store employee beverages where contamination of customer food is not possible. Observed personal drink in cup stored on top of cambro inside bottom section of salad prep cooler on right. CDI by discarding.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food contact surfaces shall be clean to sight and touch. Observed ice machine interior soiled. CDI by cleaning and sanitizing during inspection.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Maintain chemical sanitizer in dish machine rinse water at proper strength. Observed dish machine being operated without any sanitizer in final rinse. CDI by replacing empty bucket, priming, emptying, refilling. Final concentration measured 50 ppm free chlorine.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Properly date mark TCS RTE foods which are held in facility for 24 hours or more after preparation or opening. Observed three bags of cooked shredded beef in walk in cooler. Bags had no date on them. Employee could only guess that they had been there 2-3 days. CDI by voluntary disposal.

4-302.12 Food Temperature Measuring Devices shall be provided and readily accessible for use. Observed two broken thermometers and no functioning thermometer in facility. Ensure a thin probe thermometer is in place. Verification visit required. Will return Wednesday September 11 to ensure thermometer is in place.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Store clean utensils in clean area. Observed no splash guard has yet been installed between clean utensil drying rack and soiled drainboard side of 3 comp sink. Repeat violation. Either install guard or reverse direction of wash/rinse/sanitize process at 3 comp sink.

4-602.13 Nonfood Contact Surfaces. Better cleaning needed throughout, especially under and behind equipment and including the dish machine, all parts. Repeat violation.

6-101.11 Surface Characteristics-Indoor Areas. Floors shall be smooth and easily cleanable. Observed kitchen floor tiles missing much of the grout in several areas, allowing water and food to accumulate in that space.