CHIPOTLE MEXICAN GRILL #1007

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee handle soiled equipment then proceed to handle clean equipment but not wash hands. CDI,

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. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored as clean but had food residues inside pans. CDI, pans relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed thermometer probe not sanitized before using. CDI to sanitize probe before use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several pans of chicken hot held below 135 degrees F. CDI, chicken reheated to greater than 165 degrees F. See temperature observation 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several metal pans wet stacked.

4-501.11 Maintain equipment in good repair. Observed low reach in refrigerator not being used due to gasket and work order placed on unit per PIC. EHS to complete long term compliance verification visit to ensure unit operational .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed handwashing sink disconnected and not accessible for use near warewashing area. Employees using adjacent handwashing sinks. Vr to ensure handwashing sinks can be accessed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 quat sanitizer buckets testing below 150 ppm.

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 on shelving and inside prep refrigerator.

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

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 grease accumulation under and behind fryer unit and cook line.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing and not use barrier before moving to other task. Improvement made since previous inspection and points not escalated today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed steak and chicken hot held below 135 degrees F. See temperature observation chart. CDI, steak voluntarily discarded and chicken reheated to greater than 165 degrees F. 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(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 clean single-service items stored in container but containers collecting debris. Repeat.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed employees not washing hands properly. Observed walk in cooler out for several hours and TCS foods maintained above 41 degrees F for several hours not monitoring logs completed for day per PIC. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage in open container on prep table.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle trash can then proceed to next task and food prep. Observed employee handle soiled equipment at dish machine then proceed to handle clean equipment without washing. CDI, employee rehashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler with ambient air temperature of 51 degrees F and all TCS foods cold held between 48-51 degrees F. No food temperature logs completed today and staff unable to determine how long food has been out of temperature and staff stated WIC felt warm in morning upon arrival. CDI, all TCS foods such as raw chicken, cooked steak, cut tomato, sour cream, salsa , pico, shredded cheese cold held voluntarily discarded and denatured. facility voluntarily closed and Maintenance in route. Verification required to ensure WIC operating properly and able to maintain TCS foods at required temperature. 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 some flies in kitchen.

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

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 disposable forks and utensils stored in containers but containers collecting heavy debris and soil.

4-501.11 Maintain equipment in good repair. Observed WIC not matinaining TCS foods at required temperature. Maintenance technician in route to repair. Observed low reach in prep refrigerator with ambient air temperature of 56 degrees F. Maintenance on site to determine issue. EHS to follow up with verification

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 on shelving and no food contact surfaces.

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 grease build up on floor underneath grill and shelving next to grill. Clean as needed. Repeat. General cleaning needed on floors and shelving.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed two metal containers, a plastic food basket for tacos and one ladle all with build up being stored as clean on clean storage shelf near dish machine. CDI: PIC returned all items to be W/R/S. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed two buckets with wiping cloths and quat santizer measuring 150ppm concentration level. CDI: Buckets were refilled with fresh quat sanitizer measuring 400ppm.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken with a final cook temperature of 144F. CDI: Employee placed chicken back on the grill to complete the cooking process. Final cook temperature of chicken was 173F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed deep metal containers of shredded lettuce covered with lids cooling on shelf in WIC since 8:26am only reach 47F at 1:25pm. CDI: PIC voluntarily discarded containers of shredded lettuce.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed deep metal containers of shredded lettuce covered with lids cooling on shelf in WIC since 8:26am only reach 47F at 1:25pm. CDI: PIC voluntarily discarded containers of shredded lettuce.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single use containers being stored outside of their original packaging right side up on front counter and prep shelves. CDI: Staff inverted containers to protect against contamination.

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 grease build up on floor underneath grill and shelving next to grill. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use clean hands to turn off faucet before attempting to don gloves and handle food. CDI: Employee re-washed hands after EHS intervention.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice cubes in hand sink between grill and expo station. CDI: EHS provided education to staff to not use hand sinks for any other reason other than hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed three metal containers with build up being stored as clean on clean storage shelf. CDI: PIC returned items to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed six containers of brisket being held at 43F in WIC. CDI: PIC voluntarily discarded containers of brisket. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of guacamole being stored in prep reach in cooler at front counter without a lid or cover. Guacamole had visible build up of food debris of other foods. CDI: PIC voluntarily discarded guacamole.

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 3 containers of steak being held in WIC at 43F. CDI: PIC voluntarily discarded steak. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salsa cooling in prep top cooler at to go station increase in temperature after 35 minutes. See temp chart. CDI: PIC removed item and placed in ice bath to rapidly cool. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 2 stacks of single service to go containers being held on prep counter at expo station right side up outside of their original packaging. CDI: PIC inverted containers to protect against contamination. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris and standing water inside prep reach in cooler at front counter. Clean as needed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed covered containers of shredded lettuce prepared at 7:30 am and 8:30 am cooling in WIC. Shredded lettuce was 44F at 2:10 pm. CDI: PIC voluntarily discarded shredded lettuce.

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 a container of hot salsa and a container of green salsa being held in digital make prep top cooler and a container of fresh tomato salsa in digital make reach in cooler all holding above 41F. See temp chart. CDI: PIC placed items in WIC to rapidly cool as they had been prepared approx. 2 hours prior.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed covered containers of shredded lettuce prepared at 7:30 am and 8:30 am cooling in WIC. Shredded lettuce was 44F at 2:10 pm. CDI: PIC voluntarily discarded shredded lettuce.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling chicken without the use of a head covering. CDI: Employee donned a hat.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 2 stacks of single service to go containers being held on prep counter right side up outside of their original packaging. CDI: PIC inverted containers to protect against contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed 1 ladle with build up being stored as clean hanging from clean storage shelf. CDI: PIC returned ladle to be W/R/S.

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 being stored in a bucket of sanitizer in which sanitizer solution was visibly soiled with build up of food debris. CDI: PIC emptied bucket and filled with fresh properly concentrated sanitizer and clean wiping cloths.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several measuring cups being stored in a container of salt at prep line with handles resting in salt. CDI: PIC removed measuring cups from salt container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large bowls being stored wet nested on clean storage shelf. CDI: PIC repositioned bowls to allow for air drying.

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 interior surfaces of prep reach in coolers with build up. Clean as needed.

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 a container of cut lettuce and a container of green tomatillo salsa being stored in online to go prep top station. See temp chart. CDI: PIC voluntarily discarded lettuce and placed salsa in WIC to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects in the back of the kitchen. PIC stated facility uses Orkin pest control company as service provider and currently visit facility monthly. Recommend contacting Orkin to assess insect issue. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of peppers being stored directly on floor in WIC. CDI: PIC placed box of peppers on shelf.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of single use to go containers being stored on dry storage shelf outside of their original packaging facing right side up. CDI: PIC inverted containers to protect against contamination.

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 throughout the facility in need of cleaning. Clean as needed. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for less than 10 seconds and proceed to put on gloves. CDI: Employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple dishes being stored in hand sink by serving line. CDI: Items were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near ice machine. CDI: Paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans and utensils with food debris while being stored as clean. CDI: Items were placed to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed containers of queso hot holding below 135F on hot line and in hot box. CDI: queso was reheated to above 165F. 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(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed containers of steak being held on TPHC without time labels. CDI: PIC voluntarily discarded items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects in the back of the kitchen.

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 equipment including grill and small reach in units with food debris build up. Clean as needed

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine at 10 ppm chlorine. CDI: PIC primed sanitizer and ran dish machine again, chlorine concentration is now 50ppm.

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 one pan of cut chicken hot holding below 135F. CDI: Food employee reheated pan of chicken to above 165f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut lettuce, green salsa, red salsa and shredded cheese in cold line above 41F. Ambient temperature of unit is 53F. All TCS foods were discarded and placed on temporary TPHC until unit is repaired. Observed container of chicken and container of steak in small reach in near grill above 41F. PIC stated items were in the unit less than 4 hours, items were moved to walk in cooler to cool. VR required within 3 days.

REPEAT 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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility holding steak on TPHC without written procedures. CDI: PIC filled out procedures onsite.

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 shredded cheese cooling at a rate of 0, while being covered with wax paper. CDI: PIC removed wax paper to allow for quicker cooling.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being stored in 50ppm quat. CDI: Sanitizer was changed, concentration is now 200ppm

4-501.11 Maintain equipment in good repair. Observed cold line with an ambient temperature of 53F. PIC stated repair ticket has been submitted for the unit.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of unwashed limes being stored over pans of prepped peppers and onions. CDI: Storage order was rearranged.

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. 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 a pan of cut lettuce in prep top above 41F after the 4 hour cooling window. CDI: PIC voluntarily discarded item.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility now holding steak on TPHC without written procedures. CDI: PIC filled out TPHC procedures during inspection

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 cut lettuce cooling in prep top from this morning. CDI: PIC and EHS discussed proper cooling methods.

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 spices over by grill area not labeled. CDI: PIC labeled items

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being stored in 50ppm quat. CDI: Sanitizer was changed, new solution was 200ppm.

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

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3 compartment sink not working properly. Repair faucet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near the dish pit without paper towels. CDI: PIC placed paper towels at hand sink.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed steak and chicken at hot line below 135F, PIC was unsure if food employee took temps before placing it on hot line. Steak and chicken were cooked from raw and placed on hot line 20 mins before EHS temps were taken. All other hot holding items were above 135F. CDI: Steak, pollo asada and chicken were put back on the stove and reheated to above 165F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2 pans of cut lettuce that were prepped around 8:30 this morning above 41F. CDI: PIC voluntarily discarded items.

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 cut lettuce from this morning sitting out on counter and prep unit above 41F. Per PIC the pans of lettuce were not placed in ice baths or in walk in cooler to facilitate quick cooling. CDI: EHS educated PIC on proper cooling methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects near the dish pit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of queso on the floor in the walk in cooler. CDI: PIC moved queso to a shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple dishes wet stacked. Ensure dishes are properly air dried before stacking and storing.

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 sweeping needed to inside of walk in cooler. Observed cleaning needed inside of cooler at serve line.

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 no written vomit and diarrheal plan available at facility. CDI - PIC provided with vomit and diarrheal plan during inspection. - 0 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored above single use items on the floor. CDI - Spray bottle of sanitizer moved. - 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. Observed box of single use trays stored on floor. CDI - Items moved off of floor. - 0.5 -

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 sweeping needed to inside of walk in cooler. Observed cleaning needed inside of cooler at serve line. - 0.5 -

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed 1 box of fully cooked brisket stored on raw chicken boxes in walk in cooler. CDI, foods relocated for proper storage. Improvement made since previous inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed 3 pans of rice hot held below 135 degrees F in low reach in hot holding cabinet. CDI, rice voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 pans of cut lettuce cold held on ice bath between 50-61 degrees F. CDI, lettuce voluntarily discarded by PIC. Suggested to implement TPHC if lettuce not able to be maintained at 41 degrees F and below.

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 shredded cheese cooling and at 50 degrees F at 1:52pm. At 2:18pm cheese was at 49 degrees F in deep covered container. Cooling parameter calculation indicated method not effective to ensure foods cool at proper cooling paratmeters. CDI, cheese placed on sheet pans to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans being wet stacked on clean equipment storage rack. Improvement made since previous inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pan of sliced lime sitting on top of an opened box of tortilla chips in walk in cooler. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed box of fruits over ready to eat food at back left side of walk in cooler. Observed box of cilantro over sauces in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed both pans of lettuce on ice water over 41F. EHS suggested PIC to use TPHC procedures if lettuce continues to temp above 41F using ice water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and salad spinner at the back wet stacked. No adequate space for air drying as stated in previous inspection.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash bag of old food and other debris laying around dumpster. Maintain clearing around dumpster to avoid harborage of insects and animals.

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 mild tomato salsa cooling at a rate of 0F/min. CDI: Salsa was moved to the walk in cooler and placed in an ice bath for cooling. Overall facility has good cooling processes in place.

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 one pan of mild salsa cooling in reach in cooler while covered. CDI: Product was relocated to the walk in and placed in an ice bath. REPEAT VIOLATION Overall facility has good cooling practices and has adjusted methods since last inspection to include using ice baths in the walk in, and venting foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. REPEAT VIOLATION Facility does not have adequate air drying space.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on dish drying shelves above 3-comp.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP to right of the dish area loose at baseboard. This area is a concern for pest harborage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce, cheese and pico cooling in deep covered containers prepared from earlier today. Cooling temperature 1 at 11:00 for cheese was 48 degrees and was still at 48 degrees F at 11:30. Lettuce cooling temperature was at 53 degrees F at 11:00 and remained at 53 degrees F. CDI, foods relocated to shallow uncovered pans to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce, cheese and pico cooling in deep covered containers prepared from earlier today. Cooling temperature 1 at 11:00 for cheese was 48 degrees and was still at 48 degrees F at 11:30. Lettuce cooling temperature was at 53 degrees F at 11:00 and remained at 53 degrees F. CDI, foods relocated to shallow uncovered pans to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies near office and kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean bowls being wet stacked. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and turn the tap off with bare hands. CDI. Employee rewashed the hands properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice hot holding at temperatures below 135F. CDI. PIC removed and reheated to required temperatures.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in cleaned dishes area. CDI. PIC rewashed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up dishes in cleaned dish area. CDI .PIC rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods in WIC holding above 41F (see chart). CDI- Ice placed on food to cool down. Food date marked to be held for ONE day until unit repaired to hold 41F. PIC has called repair to be fixed. VR.

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

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some scarred cutting boards observed. Facility already has plans to replace them.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in men's restroom. CDI- dispenser was refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo and shredded cheese cold holding above 41F on prep. line (see chart). CDI- pico was discarded, cheese was placed on TPHC and will be discarded if not used/sold within 4 hours. Improvements to cold holding since previous inspection therefore no point escalation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a bottle of oil, lime juice, and 2 containers of salt/spices unlabeled.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one sanitizer bucket at 50ppm QUAT solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stored clean and 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 minor debris accumulation on shelving located above the 3 compartment sink.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling a cell phone and a portable speaker attempt to put on gloves without washing hands. CDI- employee promptly washed her hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in a open air cooler cold holding above 41F (see chart). CDI- discussion with PIC about requirement to keep TCS foods at 41F or below. EHS recommended monitoring unit and calling 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 one spray bottle of oil not labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket located underneath the cash register stored on the floor.

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

5-205.15 Maintain a plumbing system in good repair. Observed faucet at vegetable prep. sink continuously leaking.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies on the walls near the mop sink in the back of the kitchen and on the wall above the soda syrup bags.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed minor debris accumulation in the metal containers where single-use plastic forks/knives are being stored.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the faucet of the vegetable prep. 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. Observed debris accumulation on a ceiling ventilation covering above the dry storage rack in the back of the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one box of peppers stored directly on top of a box of raw chicken in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak and rice hot holding below 135F in steam tables (see chart). CDI- steak was discarded; rice was placed on TPHC and will be discarded if not sold within 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce cold holding above 45F on the prep. line. CDI- product was transferred to the walk in cooler for cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling in the walk in cooler in deep pans while covered. The lettuce was at 48F at 3:30PM. PIC indicated the product was prepared around 11:30AM. CDI- product was transferred to uncovered, shallow pans and was down to 43F by 4:00PM.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed quat concentration in 2 sanitizer buckets at ~50ppm.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding below 135F on the HH Prep Line. CDI-The chicken was placed back onto the grill and reheated to above 165F.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grouting on the floors. Manager stated that the floor is scheduled for repair within the next couple of months. Have repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce above 45F on the prep line. The lettuce is kept on ice. CDI-The lettuce was placed back into the walk in cooler for rapid cooling. Ensure that the containers are completely surrounded with ice and water when used for cold holding.

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 the lettuce cooling with tightly wrapped coverings. CDI-The wrappings were removed and the product started cooling much faster. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls and some of the larger pans stacked wet on the clean equipment rack. HUGE IMPROVEMENT ON WET STACKING OF EQUIPMENT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. Do Not Paint.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of a pan, two scoops and a large bowl. CDI-All items were sent back to the dish machine for cleaning and sanitizing.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed guacamole and lettuce cooling in the walk in cooler with tightly covered wrappings. CDI-The wrappings were removed to allow for rapid cooling. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with several rings on that were not plain and smooth. CDI-The rings were removed.

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 the handle to the scoop stored in the rice container. CDI-The handle was moved out of the product.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout in the flooring near the 3-compartment sink area. Have repaired. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed the guacemole and lettuce cooling with tightly covered plastic wrap. CDI-The containers were uncovered. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout the facility. Manager stated that Ecolab came through and sprayed a couple of days ago. The facility will keep an eye out on results from the spraying.

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

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the front reach in cooler door, and two burned out light bulbs in the hood vent system. The manager already has a gasket and light bulbs on order.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the faucet at the 3-compartment sink. CDI-The faucet was repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grouting on the floors throughout the kitchen. Have repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of the ice machine. CDI-The inside white plate was washed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak, barbacoa shredded beef, and pulled pork not properly hot holding on the serve line. CDI-All of the items were brought back for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the lettuce held on ice above 45F. CDI-More ice was brought to the container to keep the product at the correct temperatures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling with a tightly covered lid in the walk in cooler. CDI-The lid was removed to allow for proper heat transfer.

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 pans stacked wet on the clean storage rack. Ensure equipment is fully air dried prior to stacking.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed soap buildup in the rinse solution of the 3-compartment sink. CDI-The compartment sink was drained, and refilled with clean water. Explained to the manager that the rinse solution shall be kept clean.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee turn off faucet with hands after washing. CDI-Told her to turn the faucet off papertowels after drying her hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats throughout facility. Improve pest management procedures. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple boxes of tortillas stored on the floor from shipment that had been received at 9:00am this morning. Observed two containers of tea stored on the floor in the walk in cooler. CDI-All boxes were picked up on the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed large pan stored in the dry rice bin. CDI-The container was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet on the clean storage rack. Fully allow pans to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed door to the walk in cooler in poor repair. Needs repair. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed avacado shells on the ground around the outdoor dumpster. Have cleaned.

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 buildup on the wall behind the 3-compartment sink. Have cleaned.

Observed build up on the tea nozzles today- washed rinsed and sanitizded during inspection to correct. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed a few gnats in the facility today. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed single use wraps displayed outside of the sneezeguard up front. Keep these protected. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed the walk in cooler door broken today with tape covering. 4-501.11 Maintain equipment in good repair.

Observed a leak at the front handsink. 5-205.15 Maintain a plumbing system in good repair.

Observed dust build up on the ceiling vent above to-go material storage in the back. 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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink residue buildup on white plate inside of ice machine, and residue buildup on soda nozzles. CDI-The white plate and the soda nozzles were properly cleaned and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean equipment. Have all equipment air dried before stacking.

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

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

Observed green tomitillo salsa stored at >45F today on the counter- product discarded to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed avocados cooling in a deep portion and tightly covered today after being blanched. Product put on ice, uncovered, and placed into the back of the walk in to finish cooling quickly. Product will be checked again before the end of the inspection. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed pinto beans going to be hot held only at 125F when they came off of the stove and went to the pass through table. Product put immedietly back on to reach 145F today. 3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf

Observed a single use container stored in the tortilla chips today- discard after use or use a scoop with a handle that can be stored out of the product. 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 a rusted ice scoop holder today. 4-501.11 Maintain equipment in good repair.

Observed the employee health policy stating that an employee may return to work 5 days after beginning vomitting. The employee would be able to safely return to work 24 hours after the end of symptoms, not 5 days after the beginning of symptoms. Employee health policy will be email to PIC so that all staff can review and sign sheets for correction within 10 days. 2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P

Observed an employee handle raw chicken, discard gloves, dip hands in sanitizer, and then went to grab new gloves. Employee stopped to wash hands during the inspection. Work with all staff to wash hands after they are contaminated by raw meat, dirty dishes, bodily fluids, etc. 2-301.14 Wash hands after activities that contaminate them.-P

Observed lettuce that was cut around 9 AM and still had not fallen to 45F or less by 2pm(5 hours). Product discarded today. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P

Observed lettuce that was still in the cooling process stored on the make line(top and bottom) and stored in the walk in cooler in deep portions, tightly covered, and near the door. Lettuce discarded. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed lettuce being washed over dirty dishes in the 3 comp. sink today. Lettuce moved to the designated prep sink and lettuce rewashed to correct. 3-307.11 Protect food from contamination sources not specifically noted by code.

Observed a couple of employees with hard to clean rings on that had stones in them. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed a container with no handle stored in the dry rice today. 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 dishes stacked wet today. Observed tongs stored in container wet and it was collecting water. Strongly recommend more shelves for airdrying to assist employees. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed the front handwash sink leaking today. 5-205.15 Maintain a plumbing system in good repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the steam table water being filled out of the handsink today- moved to prep sink to correct. Observed a rice pot stored in the handsink on the line today and it was moved during inspection to correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods on the to-go line holding at <135F today(see chart). Items discarded by PIC today.

q7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex in a degreasor bottle- relabeled today to correct.

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 fresh cut lettuce on the open top to-go line today cooling(see temp. chart). Product moved to walk in cooler and it began quickly cooling during the inspection.

3-302.15 Washing Fruits and Vegetables - C Observed a veggie wash used today but no chemical test kit was onsite to ensure it had been mixed correctly to not exceed manufacturers direction. Provide a test kit.

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 that were delivered yesterday stored on the floor.

3-301.11 Preventing Contamination from Hands - P,PF No bare hand contact with ready to eat foods permitted. Observed employee handling cut lettuce with bare hands. Redirected and gave instruction.

| 3-401.11 Raw Animal Foods-Cooking - P,PF Cook chicken per requirements. Observed several chicken breasts pulled off the grill at less than 165 F. Returned to grill for continued cooking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with cuts and stains. Gave instruction to resurface or replace.

3-304.12 In-Use Utensils, Between-Use Storage - Observed tongs in meats at grill line. Handles in contact with food. Keep dispensing utensil handles out of food. Gave instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed broken door to reachin for overflow times. Facility reports maintenance has been contacted.4-205.10 Food Equipment, Certification and Classification - Observed non-commercial blender. Use only approved food equipment. Gave instruction.

Use sanitary procedures for handwashing. Observed employees not using towel to turn off spigot to sink after handwashing. Gave instruction.

Maintain all items for cold hold at 45 F or below. Observed all items tested on cold make table at greater than 45 F. Observed lettuce for salads above 45 F. All items out of temperature for less than 4 hours. Refrigerated make table is not working and ice bath was ineffectively being used. Repair service was called Saturday. Gave instruction to use time stamp for all PHF products until unit is repaired and properly functioning. Salad lettuce has no refrigeration hold and is currently placed on ice pan ineffectively. Recommend using time in lue of temperature by implementing time stamp for 4 hour or less hold time.

Maintain all equipment in good repair. Observed cold hold make table at front line not operating. Repair service has been called. Gave instruction to time stamp until unit can maintain approved cold hold for PHFs.