CHIPOTLE MEXICAN GRILL #1584

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed multiple TCS items prepared from ambient holding above 41F prepared more than 4 hours prior. Facility has WIC not functioning properly. Items were prepped this morning and placed in WIC for cooling. CDI PIC voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC not functioning properly and holding all items 41F and below. PIC voluntarily discarded. VR required. Found items from WIC and prep holding above 41F held in other RIC still holding above 41F. RIC was holding older items 41F and below. Items in trailer observed holding above 41F, ambient was 37F. PIC provided temp log of TCS items holding 41F and below less than 4 hours prior. Items (except shredded cheese which missed the 4 hours cooling window) were allowed to re cool properly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility utilizing deep well pans, a non functioning WIC to cool RCS ambient items holding above 41F past 4 hours. CDI All items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 salt spoons hanging outside of container touching wall with debris. CDI PIC placed item to be washed.

4-501.11 Maintain equipment in good repair. Observed WIC not holding TCS food 41F and below. PIC stated WIC is not functioning properly. Facility has voluntarily closed until WIC is repaired properly.

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 on shelving and fronts of equipment, clean with more frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls next to sinks behind and around equipment. Observed food debris on floor throughout prep area. Need more frequent cleaning.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed PIC unstack wet nested metal containers after walking with EHS to check restrooms and returning to kitchen without a hand wash. CDI: PIC washed hands after instruction from EHS.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer compartment at 3-comp sink actively sanitizing containers and dishes with QUAT concentration below 100ppm. Dispenser is not pulling sanitizer through REPEAT. PIC stated that they will use dish machine to sanitize all equipment, utensils and dishes that get washed at 3-comp sink and Ecolab will be called to service dispenser. Verification visit required within 3 days to ensure compliance. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in a sanitizer bucket reading below 100ppm. Sanitizer dispenser at 3-comp sink is not operating properly. PIC stated that they will use dry wiping cloths and once soiled or wet they will change out for new wiping cloths until sanitizer can be maintained at proper concentration in buckets. REPEAT. CDI - PIC emptied buckets and discarded wiping cloths.

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. Observed multiple stacks of metal containers wet nested in dish area. CDI: PIC unstacked metal containers to allow for air drying.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in facility for QUAT sanitizer at 3-compartment sink and sanitizer buckets. Verification visit required within 10 days to ensure a test kit is obtained.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm. 3 compartment sink will be used for all sanitizing. 10 day VR required 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cut steak and cut carne asada being held on the cook line in the steam table below 135F. CDI - PIC had employee reheat steak and carne asada to above 165F and then place back in hot 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in a sanitizer bucket reading 0ppm. CDI - PIC emptied and refilled sanitizer bucket sanitizer read 150 ppm quat.

3-304.12 In-Use Utensils, Between-Use Storage (C) Observed lids for to-go line stored on edges, directly in contact with the floor. Lids are food contact surfaces and should not be stored on floor and at least 6 inches above floor.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple bags of garbage on the ground around the dumpster area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls next to sinks behind and around equipment. Observed food debris on floor throughout prep area. Need more frequent cleaning. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese holding above 41F. CDI Placed on line less than 4 ours prior. Returned to WIC and replaced with shredded cheese holding 41F and below. Ensure the shredded cheese is fully cooled before placing on line for service. Repeat. Improvement from last inspection. No escalation in points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 facility cooling large quantities of dense shredded cheese in deep well covered containers. Items cooling at an insufficient rate to achieve 41F in 4 hours. Repeat. CDI PIC removed lids and placed containers in ice baths to facilitate rapid cooling. Cooling with tops is not recommended during cooling process, had method not changed per EHS correction, shredded cheese would not have cooled in proper time and could have resulted in pathogen growth. Do not cool with lids. Continued violation of cooling methods can result in permit action. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying in prep area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls next to sinks behind and around equipment. Observed food debris on floor throughout prep area. Need more frequent cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with a vomit diarrhea plan that was part of the kit but it did not address actions employees must take to minimize the spread of contamination and the exposure of employees , consumers, food ,and surfaces to vomitus or fecal matter. CDI provided vomit diarrhea poster. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water dumped in hand sink. CDI action ceased by employee.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, honey chicken, steak on chopping bar, chicken and steak on serving line and chicken and steak on delivery orders line holding below 135F. CDI items just prepared within the past hour and reheated to 165F For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red tomatillo sauce, green salsa, pico, and shredded lettuce that was on the service line and holding for back ups above 41F. PIC stated those were the items prepped this morning but no checks done to verify food at 41 or below prior to use. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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 facility with delivery line cold unit at 60F. PIC stated they knew it was not operating and are already called service provider to check unit and are going o switch food every 4 hours. No time stamps observed and written procedures available. CDI time stamp written and TPHC emergency procedures provided TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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, shredded cheese, cut lettuce, pico, and tomatillo sauces that was cooling in walk in cooler. PIC stated they make ice baths for a few items at a time and stack and cover the rest until the ice baths is available. Suggest uncovering and unstacking remaining items to aid with accelerating the cooling process. repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without a vomit diarrhea plan. CDI provided poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine that was used and only pulling 0ppm. CDI PIC primed machine and it went up to 100ppm. Suggest facility check machine in the morning prior to first use. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cutting boards and metal pans with leftover food debris from the night before, and drink nozzles with black build up. CDI items moved to sink for recleaning. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso come from reheating in thermalizer at 42-58F. CDI items placed on grill to finish to 168F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced steak with sauce at 130F, diced chicken at 77F, and diced steak at 92F. CDI items moved to grill to reheat. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce that was holding on main front line at 55F. CDI lettuce placed back in walk in. Observed to go order side holding corn salsa, pico, sour cream, tomatillo sauce, and lettuce above 41F. PIC observed that unit was not turned on in the morning. Unit turned on and items placed in walk in cooler until unit fully cooled down to maintain cold temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced and shredded lettuce that was prepped this morning in walk in unit cooling while wrapped covered and stacked. Checked products in 30 minutes and temperature did not drop and facility was attempting to place on line for use. CDI PIC had employee uncover and unstack items to allow for proper air flow. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and mainly around drink machine area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed cutting boards stored as clean with visible food debris. -CDI- PIC moved items to 3-compartment sink to be properly re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken and steak holding on front service line below 135F. -CDI- Food employee reheated both items on grill to 165F within 15 minutes and returned items to hot 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in quat sanitizer solution below the required concentration at 100ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean. -CDI- PIC placed items in 3-compartment sink for proper re-washing and air drying.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed multiple violations that can lead to outbreak of food borne illnesses observed during inspection today, and overall lack of preventative efforts being taken in kitchen. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at hand sink in prep area with dead battery. CDI - Battery was changed during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most foods in WIC, such as shredded cheese, bagged, sofrito, and pico de gallo that had all been prepped the day before and stored over night temping at or above 45F. WIC ambient temperature around 48F. Restaurant voluntarily closed and discarded all items out of temperature in WIC. VR required. 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 .

4-501.11 Maintain equipment in good repair. Observed both dish machine and WIC in prep area not functioning properly, indicating lack of preventative inspection of equipment throughout facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with concentration of 0ppm chlorine based sanitizer. CDI PIC changed out sanitizer bottle and reran. Tested at 100 ppm. Repeat 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

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 lettuce cut during inspection cooling at .029, needed .05 in deep well tightly covered pans. CDI PIC uncovered pans and rate dropped to 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 .

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. PIC was unable to locate written procedures for TPHC. Was following procedures. CDI PIC reprinted and refilled out form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut during inspection being cooled in deep well, tightly covered containers. Proper cooling rate was not being met. CDI PIC uncovered all containers and proper cooling rate was achieved. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and build up on top of dish machine and shelving with clean containers. All items mentioned in last inspection are being kept clean. No point escalation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine while dish machine was actively being used to wash and sanitize dishes. - PIC instructed employees to wash in dish machine and sanitize in the three compartment sink. Actively observed employee sanitizing with this method. Dish machine needs repair. Repeat VR required 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of tea on initial walk through stored directly on floor of WIC. CDI. Items were moved to bottom shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting of clean containers.

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 on back splash of drink machine. Need more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls next to sinks behind and around equipment. Need more frequent cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine while dish machine was actively being used to wash and sanitize dishes. - CDI - PIC primed sanitizer. Observed 150ppm chlorine sanitizer at dish machine after being primed. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed chicken and steak holding below 135F in hot box beneath tortilla station. Per PIC, items were placed in unit around 10AM. - CDI - PIC reheated items to above 165F. *NOTE: Risk control plan (RCP) will be implemented beginning 6/16/2023 for persistent hot holding violations. EHS will email PIC draft of RCP by close of business on 6/14. Follow up visit to facility to be made on 6/16 to discuss, finalize, and sign RCP. 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 two containers of steak holding on TPHC that were labeled 10:00AM 6/13/23 - 10:00AM 6/15/23. Items on TPHC can only be held for 4 hours and should be labeled to indicate the 4 hour holding period. - CDI - PIC corrected time labels to only allow for a 4 hour holding period.

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 single service containers stored outside of their original protective packaging yet not protected from contamination by any other means (i.e, inverted or stored under overhead protection). - CDI - PIC inverted single service containers.

5-205.15 Maintain a plumbing system in good repair. - Observed 3 compartment sink to have leaking faucet. Repair leak.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink in prep area. CDI - PIC placed new soap cartridge in dispenser. // 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink was too hot (125F) and cold water faucet handle is not working. Repair cold water faucet so that employees can wash their hands. VR - Follow-up visit within 10 days to check that hand sink is repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Most pans stored as clean had visible food residue on them. CDI - PIC took pans to re-wash.

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 . Steak at to-go station measured 105-115F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated steak to above 165F. REPEAT

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 . Lettuce, salsa, pico, corn salsa, and shredded cheese on serving line measured 44-48F. CDI - Items placed on temporary TPHC and will be discarded within 3 hours. Air temperature of cooler was below 41F. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Wet wiping cloths shall be maintained in sanitizer solution at the appropriate concentration (150-400 ppm for quat). 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT - Observed steak holding at 117F in hot hold cabinet beneath tortilla station. - CDI - PIC placed steak on time. - NOTE: If hot holding violations persist, risk control plan may be implemented at next routine 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 on proper cooling procedures please visit: http://meck.co/FoodSafety. - REPEAT - Observed pans of washed/cut lettuce, holding at 49F, placed directly into cold holding line units while still cooling. - CDI - PIC placed lettuce on ice bath to quickly cool. Do not place TCS foods which are still cooling into cold holding units which are not designed to quickly cool foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed tea, commercially packaged Queso, and commercially packaged black beans stored on the floor in the walk-in cooler. - CDI - PIC placed items on shelving.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans stacked together with gummy label adhesive transfer from outside of pans to interior food contact surfaces of pans. CID - returned to dish area for re-cleaning.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed pan of queso re-heating from previous day’s service removed from grill top and placed into front line hot bar for holding with maximum temperature found to b 151f. CDI -returned to grill to finish to above 165f.

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 cooked steak holding at 115f on countertop behind cutting area at front line. Employee noted the steak had been cooked earlier and he was getting ready to cut for hot holding. CDI - steak re-heated to 165f and then cut for hot holding. Do not allow TCS foods to sit out of temperature control. Place steak into hot holding unit until ready to cut. REPEAT

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 front line cold holding line improperly set up with large open spaced/missing pans. TCS foods in the wells with increasing temperatures over inspection with pico increasing form 42f - 46f, red salsa increasing from 42f - 45f, and sour cream holding at 44f. CDI - PIC relocated all TCS foods to WIC to chill back to 41f. Front line is not going to be used today as restaurant is operating on pick up only. REPEAT- no point escalation as overall cold holding units operating properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pans of washed/cut lettuce placed directly into cold holding line units while still cooling. CDI - lettuce on side wells discarded, lettuce in front line wells relocated to WIC to chill. Do not place TCS foods which are still cooling into cold holding units which are not designed to quickly cool foods.

3-302.15 Wash fruits and vegetables prior to use. Observed cut in use avocados in WIC with stickers present indicating not properly washed prior to use. Wash all produce that is not received in washed/ready to eat form.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal food pans stored stacked together wet in back of house. Air dry pans before stacking together. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red and green cutting boards with heavy wear - no longer smooth and cleanable. Resurface or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant wet gummy label adhesive residue present on exterior surfaces of multiple metal pans stored as clean. Remove labels / adhesive when cleaning to prevent transfer to other pans when stacked (see #16).

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed food debris / cardboard / other waste on ground around dumpsters inside enclosure. Dumpster is shared, however, branded waste from this establishment present on ground with other waste. Clean dumpster area, ensure dumpsters are closed, and ensure cardboard, food waste, and other waste items are inside the dumpsters. 0 point deduction at this time.

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 and residue on flooring under back of house equipment / drains need cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked fajita vegetables at 118f and cooked chicken at 131f in side area heated holding cabinet. CDI - both items reheated to above 165 as they had been in unit less than 2 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made pico and red salsa in both front line cold wells and in side line cold wells holding above 41f. CDI - items discarded. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in both wiping cloth buckets at front line at 0ppm quat concentration. Maintain sanitizer solution in buckets for wiping cloths at proper concentration. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal food pans stored stacked together wet in back of house. Air dry pans before stacking together. 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 employee wash hands and then use freshly cleaned hands to turn off soiled faucet handles before obtaining paper towel to dry hands to don gloves and handle food at line area. CDI - EHS directed employee to dry hands and then use paper towel as barrier to turn of faucets before donning gloves.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed queso reheating inside of hot holding unit at to go station at 68f. PIC noted queso had been brought up at 9:30 for re-heating. Time of observation 10:20. CDI - queso placed onto stovetop to quickly reheat within 2 hour timeline. EHS verified above 165f. Queso would not have met 2 hour reheating parameters without EHS intervention.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pan of cut romaine lettuce in cold well at end of front service line holding at 68f. PIC identified that cold unit had not been turned on. CDI - lettuce removed to WIC to chill back to 41f as it had been out less than 2 hours.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pans of washed and cut lettuce cooling in deep pans covered with lids and stacked together inside of WIC. CDI - lettuce placed into ice bath to quickly chill. When cooling food, use methods that allow the food to cool quickly. Do not cover with lids or stack tightly together in the cooler. EHS recommends consulting with above store leadership regarding volumes of foods cooled daily, cooling procedures, and capacity of equipment used for cooling as WIC is very small for scope of processes in use. REPEAT - full point deduction. Continued non-compliance with cooling standards may result in the implementation of a risk control plan or in permit action.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at less than 50ppm quat at back prep table. Maintain sanitizer solution in buckets for wiping cloths at proper concentration. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal food pans stored stacked together wet in various areas of front and back of house. Air dry pans before stacking together. 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 some splatter and food debris present on shelving and equipment at front line and in back of house needs cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed clean dishes submerged in sanitizer testing less than 50ppm quat concentration at 3 compartment sink. CDI - PIC replaced with fresh sanitizer at 200 ppm.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed multiple pans of taco lettuce placed into WIC between 8 am - 9:15 am still at 51 - 53f at 3:00 pm. CDI - lettuce discarded. When cooling lettuce and other ambient temperature foods, the food must cool to 41f within 4 hours. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of chopped chicken holding in hot well at128f. CDI - chicken reheated to 165f as it had been in holding less than 2 hours. Maintain TCS foods in hot holding at 135f or higher.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed multiple pans of lettuce improperly cooling (see #20) placed into pans, tightly sealed with lids, and stacked together for cooling in WIC. Observed pans of shredded cheese using same cooling process in WIC. CDI - lettuce was discarded as it did not meet cooling temperature parameters. Shredded cheese uncovered and placed into single layer in WIC to allow air flow for quick chilling. REPEAT - full point deduction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at less than 50ppm quat at front line. Maintain sanitizer solution in buckets for wiping cloths at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most clean metal food pans stored stacked together wet with water running out on clean utensil storage rack. Air dry pans before stacking together. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service plastic forks in cylinder not inverted with mouth contact surfaces extending upward and contacted by employee hands when packaging for to go orders. Invert single service utensils so that handles area touched instead of mouth contact surfaces.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back of house hand sink with rack pushed in front of it and front line hand sink with trash can pushed in front blocking access. CDI - PIC relocated away from sinks to provide access for hand washing. Observed employee use back of house hand sink to fill pans with water for ice baths. CDI - EHS directed employee to obtain another container and use food pre sink to obtain water. Do not use hand sinks for purposes other than hand washing.

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 cut taco lettuce placed into WIC for cooling at 7:30 am at 50f at 10:20am still at 50f at 10:45 am and again still at 50f at 11:15 am. CDI - PIC removed some pans and used ice water bath in food prep sink to flash lettuce quickly to 41f as the 4 hour cooling timeframe would end at 11:30. Remaining pans not ice water flashed discarded. Observed pans of fresh salsa in WIC cooling at 43f at 10:20 am still at 43f at 11:15. CDI - PIC removed lids and spread out to cool. EHS verified at 41f by end of inspection. When cooling ambient temperature foods, the food must cool to 41f within 4 hours.

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 numerous TCS food items cooling in the WIC and in line coolers using improper methods. Food items like cut lettuce, shredded cheese, fresh salsa, and more observed in deep pans sealed with plastic lids and stacked on top of one another 2 or 3 pans deep and then stacks tightly packed together which restricts air flow to product. Shredded cheese was observed stacked together ightly sealed with plastic wrap with pieces of cardboards placed between pans which insulates the product further. Pans of foods sealed with lids were observed placed into service coolers while still cooling. CDI - pans uncovered, spread out, cardboard removed and some placed in ice baths to facilitate quick cooling. When cooling foods, use methods that allow the food to quickly cool. Do not seal foods into containers with tight lids or wraps while cooling. Do not stack together or tightly pack together pans of foods that are cooling. Do not cool foods in to front line service units which are heavily used. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house and at customer beverage station. Observed live cockroach on wall in back of house near ice machine. Contact PCO for service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple containers of chicken and steak holding below 135F - see temp chart. CDI - All products reheated to 165F or above on grill top. REPEAT. EHS recommended hot holding / reheating logs and provided example via email to PIC, Eric. Risk control plan make be required next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese placed into make line at 46F after prep to cold hold for service. CDI - Placed back into walk in cooler to cool quickly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in tightly closed containers with heavy plastic lids. CDI - Uncovered and spread out to cool. Observed several containers of shredded cheese cooling tightly wrapped with plastic and stacked on shelf in walk in cooler. CDI - Unstacked and vented to accelerate cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak hot holding below 135 in prep top and in hot hold unit. CDI: Steak rapidly reheated to over 165F. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans/containers stored as clean wet stacked. Facility does not have adequate air drying space available for the quantity of containers they use each day.

4-501.11 Maintain equipment in good repair. Observed some rusted shelving in reach in under neath main line cold ingredients. REPEAT VIOLATION Previous violation corrected.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several large items in enclosure area for dumpster that are clearly not a part of the facility including TV boxes and a coffee table. This is a shared dumpster area for the whole shopping area complex.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in route to be placed on steam table below 135F. CDI/REPEAT- Rice was placed on time since it was determined it came out of hot box at >135F. REPEAT -1.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace damaged gaskets on reach in coolers throughout. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several non food contact surfaces such as steam table etc. not cleaned. 0 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C/6-501.12 Cleaning, Frequency and Restrictions - C Observed heavily soiled wall near 3 comp sink. Remove mold build up and ensure wall is smooth and easily cleanable. -.5 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed citrus fruit stored over ready to eat items in walk in cooler. CDI: PIC and EHS discussed proper storage locations and planned where to move the citrus fruit. Items rearranged during inspection. Storage order poster provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak on to go line and carne asada in dry hot well holding below 135F. CDI: Products rapidly reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler on line holding items above 41F. Cooler air temp was 45F during inspection. CDI: All TCS items relocated to walk in cooler as they had been in the cooler less than 4 hours. Observed lettuces in to go line cooler holding above 41F. CDI: Items rapdily cooled in walk in cooler. REPEAT VIOLATION

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 mild salsa cooling in prep top cooler. Observed other salsas cooling in reach in cooler. CDI: Products relocated to walk in to properly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Some items separated for air drying. Facility does not have adequate air drying space. EHS and PIC discussed options regarding a movable cart/shelving. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of cheese on the front line with a temperature of 41F (see temperature chart). Observed two containers of pico on the front line with temperatures above 41F. CDI- PIC swapped all four containers out with products that were 41F or below. Suggests using TPHC for cheese due to last report with same cold holding violation. TPHC was explained and emailed to PIC. REPEAT.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards in need of replacing. 4-501.11 Maintain equipment in good repair. Observed the door to the walk in cooler starting to rust. PIC stated that door is being replaced later this month.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken with temperature ranges of 132 to 134F. Observed steak on the steam table reading temperatures of 114 to 126F. CDI- PIC reheated chicken to 165F and reheated steak to 140F per Chipotle standards. The steak is sou vide.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cheese on prep table one and prep table two with temperatures above 41F. CDI- PIC placed cheese in WIC until the cheese reached 41F. PIC also placed cheese on TPHC wit a time stamp of 10:47am. Cheese will be discarded after 4 hours.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chips stored by handsink. Suggests not storing or prepping chips so close to handsink to prevent contamination. Observed lettuce being prepped and stored near dirty dishes by the three compartment sink. Suggest moving lettuce to avoid contamination from soiled dishes.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

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 red lid that had been melted and was no longer easily smooth and cleanable. CDI-The lid was discarded. Ensure all equipment is in good repair, and is easily smooth and cleanable.

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 ceiling tile in the back prep kitchen. Manager stated that the ceiling tile became damaged due to a ceiling leak. There is a work order in to have the ceiling tile replaced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans in the clean dish are. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed splatter and build up around nozzle on drink machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans in the clean dish area. Allow clean pots and pans to air dry before storage to prevent providing a moist environment in which pathogenic organisms may reproduce. Items pyramid stacked during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility was observed utilizing a test kit without the color coded concentration tab present. Kit was replaced during inspection.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pots and pans in the rear dish storage area. Items should be pyramid stacked to allow drying before stacking.

4-501.11 Maintain equipment in good repair. Observed some areas of shelving beginning to rust/chip. Shelves should be replaced, repaired or resurfaced such that they are smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the salad chopping device stored as clean with lettuce debris on the interior. Ensure that the lettuce chopper is thoroughly cleaned, no lettuce debris can be present once cleaned. CDI by employee rewash.

4-501.11 Maintain equipment in good repair. Observed two split gaskets on the small reach in refrigerator under the prep line

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 three compartment sink in need of resealing to the wall, heavy debris build up observed accumulating in the corners of the sink.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed womens restroom handsink faucet in disrepair such that no hot water can be toggled on. Facility must provide 100F water at all handsinks. EHS will conduct a verification visit to assess hot water availability by 3/9/17.

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy garbage build up in the dumpster area, with bags and cardboard littering the ground.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P observed blanched peppers not cooling at proper rate to meet time requirements. CdI by instruction.

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 blanched peppers cooling tightly covered and in to large of volume. CDI by instruction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths stored in sanitzer at 100 ppm QAC should be 200 ppm QAC . CDI replaced sanitizer with proper strength.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids crushed and not tight fitting. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with food debris in clean dish rack . CDI took to sink to rewash.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee packaging chips contacting food surface of inside of bag with bare hands. CDI discarded bags.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy could be provided on site. CDI Provided Employee health policy.

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 recontaminate by turning faucet off with clean hands. -0 points-

6-301.14 Post a handwash sign at each handsink. No handwash sign at front handwash. CDI provided handwash sign.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed spoons and tongs soiled with debris. CDI items moved to back sink for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken that was cooked to 155F. CDI finished cooking on grill. Repeat. Suggest facility come up with procedures to properly cook chicken to avoid final cook issues. 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 lettuce and salsa that was tightly covered and stacked on top of each other while cooling. CDI Tomatoes were tighlty packed and were not changed immediately had facility unstack pans of salsa and open wrapping and lettuce unwrapped as well.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tea that was stored on the floor in walk in unit. CDI items placed on shelves.

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

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P. Observed no backflow device on back can wash pipe that is connected to chemicals. Verification required.

2-301.14 Wash hands after activities that contaminate them.-P. Observed employees wash hands and recontaminate hands by touching faucet without a barrier. CDI hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of cooler with gloves and return to food prep. CDI hands washed gloves changed. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed lemons by front drink machine uncovered and exposed to contamination. CDI lemons covered.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed parts of grilled chicken cooked to 147-158F. CDI chicken reheated to 168-173F.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed pinto beans reheated to put on line at 123F. CDI pinto beans reheated to 211F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed white rice, diced chicken and diced beef that was just cut to put for hot holding on line below 135F. CDI items put on grill to be reheated. 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 multiple containers of pico de gallo and cut lettuce cooling while tighlty covered in walk in. CDI items vented to allow cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bins of white and brown rice not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers on rack that were wet stacked. Repeat.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in walk in cooler covered with debris.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wahs hands for less than 10-15 seconds. CDI employee rewashed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of cooler and continue food prep with same gloves. CDI hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed white rice, brown rice, black beans, diced beef, and pulled pork below 135F. CDI items discarded. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers on drying rack wet stacked. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids opened at receptacles. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy build up of trash around dumpster area.

4-702.11 Before Use After Cleaning - P. Utensils and food contact surfaces of equipment shall be sanitized before use and after cleaning. Observed employee rinse off cutting board and continue to use it for food prep without wash, rinsing, and sanitizing. CDI cutting board washed rinsed and santized.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer bucket with low concentration. CDI bucket refilled with proper concentration.

3-401.11 Raw Animal Foods-Cooking - P,PF. Raw animal foods shall be cooked to its final cook temperature. Observed chicken pieces pulled of grill for hot holding at 140-150F. CDI items placed back on grill to reheat to 169F and above. Repeat.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F and above. Observed cubed beef at 130F, and pinto beans at 116F. CDI items discarded. Repeat.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Bulk storage containers shall be labeled with common name of ingredient. Observed unlabeled bin of rice.

2-402.11 Effectiveness-Hair Restraints - C. Effective hair restraint shall be worn during food prep. Observed employees doing food prep without hair restraint.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Utensils and equipment shall be fully air dried before stacking. Observed metal containers on drying rack wet stacked.

2-301.14 When to Wash - P. Hands shall be washed between glove changes. Observed employee change gloves and not wash hands. CDI employee washed hands.

3-401.11 Raw Animal Foods-Cooking - P,PF. Raw animal foods should be cooked to their final cook temperature. Observed beef taken off the grill at 121F. CDI beef put back on grill and reached 202F.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held should be 135F or above. Observed pulled pork, chicken pieces, and steak below 135F. CDI items discarded. Repeat.

4-302.12 Food Temperature Measuring Devices - PF. Thin diameter thermometer shall be available to take temperatures of thin masses. Observed thermometer that did not meet rules. Verification required.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a chemical sanitizer between uses. Observed wet cloth on front counter.

The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain hot temperatures at 135F or higher. Observed a pan of chicken at 127F and pork at 95F. Pork was discarded by the PIC and the chicken was reheated on the grill. CDI. This is a repeat violation.

3-305.11 Food Storage-Preventing Contamination from the Premises. Observed tea stored on the floor of the walk-in. This is a repeat violation. Food must be stored at least 6" off the ground.