CHIPOTLE MEXICAN GRILL #1510

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed flies in kitchen area. PIC stated Orkin services facility on a monthly basis. (0)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous metal bowls and pans stacked clean with water present on interior surface of pan. EHS advised to stagger equipment to allow for adequate air drying prior to storage. REPEAT. (0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed one red cutting board beginning to peel around the outside of the cutting surface creating areas that are no longer easy to clean or sealed. CDI - PIC voluntarily discarded cutting board. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed low boy cooler next to grill station soiled with black debris and residue. PIC stated equipment was supposed to be cleaned as part of closing duties. EHS observed shelving in WIC soiled with food residue. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stored clean and stacked on each other still wet. EHS advised staggering pans to air drying prior to stacking. (0)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed single service items stored without protective sleeve or covering with interior of container facing up exposing to splash, dust, or other contaminations on make line. CDI - PIC inverted containers. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed interior portions of reach in units by front make tables accumulating minor food debris. EHS observed shelving in WIC soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. EHS observed multiple buckets of sanitizer holding in use wiping cloths being stored in sanitizer soiled with debris. CDI - PIC removed sanitizer buckets and made fresh sanitizer free of any debris. (0.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed numerous clean pieces equipment being wet nested. EHS advised to stagger dishes to allow for proper air drying. REPEAT. (1)

4-501.11 Maintain equipment in good repair. Observed torn gasket on front make line reach in doors. PIC stated work order has been placed. (0) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed cutting board in dish area with heavy scoring creating areas that are hard to properly clean and sanitized. CDI - PIC removed cutting board from service. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed food residue in gaskets and interior surfaces of make units. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of green salsa, two containers of red salsa, a container of pico, and a container of lettuce held above 41F (see temp chart). The salsa and pico were stored in the make units and the lettuce stored in an ice bath next to the quesadilla press. EHS observed a large amount of ice build up in the second prep top which is the unit that will have a work order placed to be evaluated. PIC removed all items that were held less than four hours and placed in WIC to quickly cool and the other items were voluntarily discarded. EHS observed items taken from line to cool below 41F before end of inspection. EHS could not determine if units were in disrepair and will conduct a return visit to observe compliance. PIC will update EHS tomorrow with arrival of repair tech and if repairs can be made before the weekend. PIC stated they will try to lower the amount stored in each pan for cold holding and place lids over items during down time. PIC stated they will increase frequency of temperature checks to ensure items are below 41F. 3-day VR required to observe compliance with cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in back of kitchen and in front service line area. Contact pest control or increase frequency of visits. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans by three compartment sink stored after being W/R/S wet. Stagger equipment and utensils after W/R/S to allow for air drying before storing. REPEAT. (1)

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 bowls next to quesadilla press and kid’s bowls above cold line stored where interior portion is exposed to potential contamination. CDI - PIC inverted containers. (0)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee using bare hands to peel washed onions. Onions will be added to foods that are ready-to-eat and do not go through a cook step. CDI- EHS advised PIC of bare hand contact and PIC instructed employee to wash hands and don gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sofritas and chicken on the hot line holding temperatures below 41F. See temperature chart. CDI- PIC instructed food employee to reheat items to 165F. EHS verified that products were reheated. See temperature chart. 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 at to-go prep unit and two pans on the line in ice baths holding temperatures above 41F. See temperature chart. CDI- PIC placed items in walk-in cooler to rapidly cool. 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, hotel pans, and metal bowls that wet in clean dish stored and stacked wet. **REPEAT**

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans wet stacked while being stored as clean. Allow containers to air dry before stacking. -CDI- PIC placed the containers in the dish pit to be rewashed and sanitized. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the ice machine. Have ice machine serviced to prevent leaking. (0 pts)

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 water pooling on the floor due to a leak coming from the ice machine. (0.5 pts)

6-501.111 Controlling Pests (Pf) A few flies observed in establishment. Maintain premises free of pests. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stacked while still wet. Allow utensils to adequately air dry before stacking.

4-501.11 Maintain equipment in good repair. Dish machine is not functioning according to PIC. Utensils are being washed in 3-compartment sink. Also, torn gasket on line cooler door. Water in bottom of unit from melting condensate. Repair so water doesn’t drip in unit. 0 pts.

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. Employee cell phone observed on prep table. Do not store personal items on preparation surfaces.

6-301.14 Post a handwash sign at each handsink. EHS observed no handwash sign at employee restroom. CDI EHS gave sign for PIC to post. -0 points 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels at handsink in kitchen. CDI PIC replenished paper towel dispenser. - 0 points

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed carne asada held using TPHC but written procedures not followed and items not labeled. CDI, operator labeled. Repeat - 3 points

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed build up and food debris on top of hot box. EHS recommends increase frequency of cleaning. Points weren't escalated do to severity. Repeat -.5 points

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after handwashing before proceeding to task of food preparation.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed carne asada held using TPHC but written procedures not followed and items not labeled. CDI, operator labeled.

4-501.11 Maintain equipment in good repair. Oberved PVC elbow below 3 compartment from dish machine loose and water spilling on floor. Re-attach.

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 some rescues accumulating on shelving inside refrigeration and hard to reach area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC not able to provide vomiting and diarrhea cleanup procedures or bodily fluid cleanup kit. CDI, sample procedures emailed to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. ' Observed hand washing sign missing from men’s restroom hw sink. CDI, signage provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken and steak hot held below 135 degrees F at main prep line and side prep line. See temperature observation chart. CDI, chicken voluntarily discarded and beef reheated to grease than 165 degrees F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some clean pans wet stacked. 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 general cleaning needed in hard to reach areas and shelving behind front counter.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lids open.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Observed no posted health policy in facility. Employee was chosen at random and questioned on reportable illness and symptoms. Employee was able to list some symptoms and no illnesses. PIC verified through online training records that employees are trained on reportable illnesses and symptoms. CDI - EHS provided poster to PIC which was posted by time clock for employee reference. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice, chicken, and queso at steam table below 135 F. CDI - PIC placed items on TPHC and completed TPHC procedures during inspection. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written TPHC procedures for steak or super green salad held on TPHC. CDI - PIC completed procedures provided by EHS during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in quat sanitizer at ~75 ppm. CDI - PIC emptied and added new sanitizer at ~400 ppm.

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

4-501.11 Maintain equipment in good repair. Observed non-functional dish machine during inspection. PIC stated that dish machine part is on order and facility is currently using 3-comp sink to wash dishes.

REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and turn off water with out barrier. CDI - EHS intervened, educated and hands re-washed. -2-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed limes stored above ready to eat foods inside walk-in cooler. CDI - EHS educated and storage order corrected. -0- For more information on food storage order please visit: http://meck.co/FoodSafety.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed several TCS foods cooling since 10:00 am in tightly covered containers inside walk-in cooler. Refer to temperature chart. Items were placed inside large boxes for catering. CDI - All products voluntarily discarded. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed greens at front counter past 4 hour hold time. Discard time stamp read 1:30 pm. CDI - PIC discarded product. -0-

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed TCS foods cooling inside covered containers. All found inside catering boxes in walk-in cooler. Products had not reached the required temperature of < 41 F. CDI - Foods voluntarily discarded by PIC. -1-

REPEAT: 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed wet knives stored on wall mounted rack right of grill. CDI - Utensils removed and W/R/S at 3-compartment sink. -0.5-

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple large metal pans wet nested on bottom utensil unit. Items were left wet nesting since previous day. CDI - Utensils relocated to 3-compartment sink. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and turn off water with out barrier. CDI - EHS intervened, educated and hands re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food residue on x1 metal pan that had been stored as clean on utensil shelving unit. CDI - PIC re-located to 3-compartment sink to re-wash.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed lettuce at 55 F in display cold holding table. CDI - Lettuce relocated to walk-in cooler to cool to < 41 F.***No escalation in points due to significant improvement since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed container of taco lettuce cooling covered inside of under counter reach-in unit. CDI - Container uncovered and transferred to walk-in cooler for proper cooling to < 41 F.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled knives stored on wall mounted rack right of grill. CDI - Utensils removed and W/R/S at 3-compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans and large metal bowls wet nested on utensil shelving unit. CDI - Utensils separated to allow proper air drying.

4-501.11 Maintain equipment in good repair. Observed split gaskets at under counter reach-in unit. Repair.

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 on wall in back kitchen near rear door and holes on wall inside additional storage room behind door. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 containers of shredded cheese 44-45 F in cold holding units. One of them full to the brim. Products placed in units an hour prior to EHS arrival. CDI - Container full of product broken into separate containers; all foods relocated to walk-in cooler to cool to < 41 F.

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 foods stored on floor inside walk-in cooler and below prep sink. CDI - All products removed off floor.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed metal pans wet nested on shelving unit across from 3-compartment sink. CDI - Utensils separated to allow proper air drying.

5-205.15 Maintain a plumbing system in good repair. Observed leaking at can wash. Repairs needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on 2x metal pans that were stored as clean. CDI - PIC re-located to 3-compartment sink to re-wash.

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 dark brown and black build-up on non-food contact surfaces of soft drink machine. Recommend thorough cleaning frequency.

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 1x container of roasted chili corn without date mark. PIC stated that the product was made the day prior. CDI - PIC placed 8/8 date mark.

6-501.111 Controlling Pests - C. Observed small flies next to beverage dispenser in lobby.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 1x box of single service items stored on the floor inside closet.

4-501.11 Maintain equipment in good repair. Observed tea drainage missing L pipe next to beverage station in lobby. A hotel has been put in place to catch the drippage. PIC stated a work order had been put in for a replacement pipe and that the item is on back order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris on them. CDI - Utensils were moved to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal utensils. Utensils still had soap suds dripping off them. REPEAT

4-501.11 Maintain equipment in good repair. Observed reach in on front line had accumulated a large amount of water inside. PIC stated a work order had been put in to repair the unit. Food temperature was holding correctly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in gaskets of reach in on front line and on the outside of the ice machine.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed 3 containers of tomato salsa that were above 41F in the WIC. PIC stated that the salsa had been prepped earlier in the day at 9am. CDI-salsa was discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak in hot hold on the prep line that was below 135F. CDI-steak was discarded and more was cooked. Observed steak in reach in hot holding unit that was below 135F. CDI-steak was reheated to 170 and placed back into the hot holding unit.

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 salsa in the WIC that was prepared earlier in the day at 9am. Salsa was in a metal container with a lid on (container was full) CDI-salsa was discarded. Instructed PIC to make sure foods are cooled quickly by not packing them into containers and also making sure the lids are left off once they are prepapred.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at both handsinks. CDI- Provided

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stackinng of metal containers. 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 Pico cooling on front line. CDI- Taken to WIC and uncovered for proper cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce one ice at beginning of prep line holding at 50F. CDI pic moved lettuce to the walk in cooler to rapidly cool, more ice was added to fully surround new lettuce. Repeat. Points not increased due to improvement from last inspection.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed several containers of lettuce with tightly fitting lids cooling in the walk in cooler. Lettuce had been cut approximately 2.5 hours ago and all lettuce was 54F - 57F. Lettuce must cool within 4 hours by using proper cooling methods. CDI- Lids removed from all lettuce. Lettuce temperatures began dropping at an adequate rate once lids were removed and containers spread out in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of salsa in the bottom portion of the make line cooler at 43F. A container of lettuce was in the top make line cooler at 47F. All items in cold holding must be maintained at 41F or below. CDI- moved to walk in cooler.

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 several containers of cut lettuce cooling in the walk in cooler. Containers had tight fitting lids and were stacked together. Ensure lettuce is cooled properly using appropriate cooling methods. Lettuce must cool within 4 hours. CDI- Lettuce containers unstacked and lids removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. Air dry all utensils and equipment before stacking. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items hot holding below 135F. See temperature chart. Ensure all TCS foods in hot holding are maintained at 135F or above. CDI- Steak put back on grill for reheating. Other items covered and moved to hot box for reheat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. Ensure all utensils are air dried before stacking.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF The front grill handsink was not working properly at the time of the inspection due to a maintenance issue. The person in charge (PIC) previously placed a work order for this handsink to be repaired. Before my arrival, the PIC took the appropriate steps in directing food employees to use adjacent sink until this hand sink is reparied. I will return within ten (10) days to verify compliance of handsink repair. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Continue to use the adjacent sink that is appropriately supplied for proper handwashing.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P At the front serving line, cut lettuce held in ice bath at 49F. Potentially hazardous foods shall be held at 45F or below. CDI (corrected during inspection). The PIC voluntarily discarded the cut lettuce and replaced with cut lettuce at 41F from the walk in cooler. Ensure that ice baths are appropriately maintained at all hours of operation.

2-402.11 Effectiveness-Hair Restraints - C COMMENT: Observed food employee handling foods without wearing an effective beard restraint. Employees shall wear effective hair restraints such as hair nets, hats, beard guards, etc. to prevent potential contamination.

4-501.11 Good Repair and Proper Adjustment-Equipment - C COMMENT: Replace the rusting racks in the second prep line cooler. Maintain equipment in good repair.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C COMMENT: Replace the non-working lights that are out in the side storage room. 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. PIC states this is on a work order for repair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (peppers) being stored above ready to eat foods (corn). CDI Gave verbal instruction; PIC will rearrange storage order. Will follow up in verification visit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold holding unit not holding products below 45 degrees. Facility is using ice bath for cold holding well however reach in unit is not being controlled. CDI For today facility will place items in reach in unit on time; when placed in reach in unit. Maintenance order called. VERIFICATION REQUIRED.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment at ware washing being stored on side of splash guard where a cart with dirty equipment was being stored (items touching). CDI Items were re-washed and sanitized. Make sure to store in a clean location.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat. CDI PIC said got a bigger truck then usual; gave verbal instruction on how to store it. Observed food employee not cleaning thermometer before use. CDI Food employee said that it was cleaned after use, spoke to PIC that sometimes things may be overlooked; to be consistent with when it should be cleaned. REPEAT no points escalated due to education. Next inspection if seen, points willl be deducted.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed equipment deemed as clean with food debris on it. CDI Items returned to ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on line cold holding above 45 degrees. CDI Lettuce taken to walk in cooler for rapid cool down.REPEAT *Observed lettuce not being stored on ineffective ice bath; make sure pan is completely submerged in water.*

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Air drying method doesn't seem to be effective with air drying. Make sure to spread out as much as possible.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep closed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee remove soiled gloves, adjust clothing around waste and proceed to don new gloves. CDI Instructed food employee to remove gloves and wash hands. REPEAT

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee checking temperatures on line; employee placed sanitizer in sanitizer solution of quat ammonium and directly into the food. CDI Explained to food employee that if using the sanitizer solution need to make sure it air drys before placing into food to make sure no potential contamination. Suggested to use alcohol wipes and fan thermometer to dry before using.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken coming off grill at 123-134 degrees. CDI Chicken recooked to above 165 degrees; please temperature chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on ice bath (ineffective; pan not submerged in ice bath; on top of ice) above 45. CDI Due to lettuce being used for immediate service and will turn over in less than 30 minutes instructed able to use. Explained however need to come up with a better system for when lunch rush is over to ensure temperature is not in danger zone.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wiping cloth buckets of quat ammonium reading less than 100 ppm. CDI Buckets were dumped and refilled with concentration of 200 ppm quat ammonium. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths sanitizer solution with debris floating on top and soiled. Make sure to dump when soiled and visible debris.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment at 3 compartment sink air drying and some in sanitizer solution soaking. Observed food employee washing face at 3 compartment sink due to eye irritation while items were still there. Make sure cleaned equipment and utensils are stored in a clean dry location.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach in units on the line. Make sure to keep in good repair.

4-501.16 Warewashing Sinks, Use Limitation - C A ware washing sink shall only be used for washing, rinsing and sanitizing equipment or if using for food preparation to make sure basins have been cleaned and sanitized before changing tasks. Observed food employee washing face off at ware washing due to eye irritation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep doors closed at all times.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee taking money and then proceeding to do food preparation without washing hands. CDI Informed food employee of hand washing policy, and required to rewash hands. Observed food employee picking up food debris on counters with gloves, take gloves off and proceed to don a new glove before washing hands. CDI Informed food employee of hand washing policy and required to rewash hands.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a diamond ring. Make sure all food employees do not wear any jewelry except a plain wedding band.

$ 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulating in fan in walk in cooler. Make sure increase cleaning freqency to ensure dust does not contaminate food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets labeled only with sanitizer. CDI- labeled QAC

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Blanched avocados stored in walk in cooler tightly covered. CDI- Vented and used |

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Quat sanitizer buckets read 0-50ppm. CDI- Buckets were changed.

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. - 0 pts - Observed rice scoop handle in contact with rice. Observed the nacho chips basket with no handle in contact with the food.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Cooked chicken on the cutting area (126F-141F) and steak (110-128F) were out of temperature compliance. CDI- Chicken reheated to 190F and steak reheated to 165F.. It appears that between the process of cooking, cutting, and holding chicken loses a significant amount of temperature. These procedures should be assess to ensure that food remains at 135F or above at all times. Recommended to create a procedure that prevents extreme loss of temperature. Discussed with PIC some forms of accomplishing this. Observed employees checking temperature of each and ever piece of chicken.

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 - 0 pts - Establishment is currently using Peroxide Multi Surface Cleaner and Disinfectant to wipe down food contact surfaces. PIC states that after surfaces are sprayed with product, surfaces are wiped with standard quat (200ppm) sanitizer. There is no evidence that the cleaner disinfectant is for food contact surfaces. The current procedure does not allow for removal of the chemicals before food grade sanitizer is used. A corporate procedure is necessary to ensure compliance with NC Food Code. CDI- PIC has agreed to discontinue use of disinfectant until procedures are received. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Moz. cheese blend tightly covered. CDI- All cheeses uncovered. Observed a significant improvement in cooling methods. Product was decreasing in temperature quicker then in the previous inspection. Continue to perfect cooling methods with cheese. Tomatoes and lettuce have been properly cooled down.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Two quat sanitizer buckets read 0-50ppm. CDI- Buckets were changed. Change buckets holding wet towels at a frequency necessary to maintain 200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed several pans stacked wet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Cooked chicken on the main steam line (128F) and steak (107-135F) were out of temperature compliance. CDI- Chicken reheated to 167F and steak discarded. It appears that between the process of cooking, cutting, and holding chicken loses a significant amount of temperature. These procedures should be assess to ensure that food remains at 135F or above at all times.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - All the shredded lettuce prepared this morning was tightly covered (about 10). All lettuce read 47-51F. Cheese shredded this morning read 48-50F. CDI- All lettuce and cheese was uncovered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Cloth towels stored in quat sanitizer solutions at incorrect concentrations. CDI- Sanitizer buckets replaced with fresh sanitizer.

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. - 0 pts - A single service bowl with no handle is being used to scoop nacho chips. Observed employees using gloves. Scoops with handles should be used when scooping food to prevent any contamination.

4-501.11 Maintain equipment in good repair. - 0pts - Some cutting boards with deep cuts and/or stains. Assess and replace/repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cutting board holder has oil build up. Clean as often as necessary.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed one employee wash hands but recontaminated hands with hand sink handles. To prevent recontamination use a barrier such as a paper towel to close hand sink handles. CDI- Employee rewashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Cooked chicken on the main steam line (128F), cutting station (119F), and catering line (109-123F) were out of temperature compliance. CDI- All items were reheated to 178F+ Recommend to access the cooking, cutting, and holding procedures for chicken.

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 - Lettuce is being held on time. Upon arrival PIC did not have TPHC procedures and lettuce was not properly labeled. Lettuce was in an ice bath but not completely submerged to maintain temperature. Lettuce read 50F. CDI- Lettuce was labeled with time removed from temperature control according to PIC and a TPHC form was completed. TPHC forms shall be completed prior to beginning time instead of temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - All the shredded lettuce prepared this morning was tightly covered (about 10). All lettuce read 50-61F. CDI- All lettuce was uncovered and some had ice bags to help bring down the temperature. Recommend to re-evaluate how the lettuce is being removed from walk in cooler, washed, cut, and stored for cold holding.

4-502.11(B) Provide accurately calibrated thermometers. -Pf - The only thermometer in establishment read 28F in a ice bath. Thermometers with F/C shall be accurate to +/- 1 degree. CDI- Thermometer calibrated on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Two containers of tea and one box of food stored on the floor. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Lemons in self service area did not have a lid. CDI- PIC placed lids on lemon containers.

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. - 0 pts - Observed scoop handles stored in contact with ingredients. A single service bowl with no handle is being used to scoop nacho chips. Observed employees using gloves. Scoops with handles should be used when scooping food to prevent any contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0 pts - Several stacks of utensils stored wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pts - Observed one box of single service lids stored on floor wet. CDI- Single service lids were discarded.

5-205.15 Maintain a plumbing system in good repair.-P - 0 pts - PIC states that can wash was backing up. Plumbers were on site when I arrived for inspection. Plumbers will complete work tomorrow according to PIC. Contact me when can wash is repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts- Dumpster doors were open. Dumpster lids were open and are cracked and off the hinges. Replace.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee's drink stored above a food prep surface and in-use pot. CDI- Discarded by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at handsink in back of kitchen. CDI- Restocked by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed on the steam line a prep pan of cooked chicken hot holding below 135F. CDI- Pan removed from line by PIC and reheated to 165F or greater.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed on the counter a pan of cut lettuce at temperatures above 45F. The pan of lettuce had been placed on a layer of ice (pan not submerged in ice). CDI -Pan of lettuce placed on counter around 11:00 (< 4 hrs). Lettuce to be consumed within 4 hours. PIC will instruct staff to prepare a proper ice bath and have pan of lettuce surrounded by ice. PIC also stated they may used TPHC. EHS will leave TPHC template and review procedure with PIC. Verification required.

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 in the walk in cooler several tightly wrapped prep pans of TCS foods cooling: shredded cheeses and salsa. CDI -by education and pans were vented by PIC.

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 a cutting board in need of resurfacing/replacing (many deep grooves and cuts).

5-205.15 Maintain a plumbing system in good repair.-P Observed water leaking from pipe below handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed guacomole, sour cream and pico de gallo above 45F on cold prep table unit next to office. Items were all pulled an put in the walk-in to cool. Unit was not turned on and is only used during lunch. It is working, they just forgot to turn it on.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deeper grooves and heavily stained. Cutting boards taken out of service.

4-501.19 Maintain wash solution in manual warewashing equipment at 110F or above. Observed wash water at 101F. Water was changed.

5-501.115 Maintaining Refuse Areas and Enclosures - Observed boxes and debris on the ground around the trash and cardboard dumpsters.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed multiple employee beverage containers on food prep table while food being prepped, one drink open. CDI- drinks removed; instruction provided

4-502.11 (B) Good Repair and CalibrationRules require appropriate thermometer bein properly calibrated. Observed thermometer stuck on celcius and staff didi not know celcius conversion to fehrenheit. CDI- new thermometer provided

4-302.14 Sanitizing Solutions, Testing Devices A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf Observed testing strips not working.VR New test strips ordered