CHIPOTLE MEXICAN GRILL #1826 SOUTHPARK MALL

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed various cardboard boxes and trash can in front of back handsink during inspection. CDI - All items removed. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked hotel pans being stored as clean with food residue sandwiched between the pans. CDI - Pans placed back in three comp to be rewashed. 0 pts. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed various pieces of chicken pulled from grill below 165F during inspection. CDI - Chicken placed back on grill until all pieces reached 165F or above. 1.5 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken holding in back steamwell below 135F during inspection. See temperature chart. Steamwell was not turned on. CDI - Steamwell turned on. Chicken placed back on grill and reheated to over 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and shredded cheese on main line holding above 41F during inspection. See temperature chart. CDI - PIC confirmed both items had been on line for less than four hours and moved to WIC. 1.5 pts. 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 cloths being stored in sanitizer with concentration below 200ppm quat during inspection. Ensure wiping cloths are stored in properly concentrated sanitizer at all times. 0 pts.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed various hotel pans stacked together while wet during inspection. REHS recommended utilizing racks in dish pit for drying, and open spaces in WIC for storage to maximize drying space. Repeat. 0.5 pts.

4-501.11 Maintain equipment in good repair. Observed WIC door unable to self latch during inspection. Repair necessary. 0 pts.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food debris in sanitizer solution at three comp sink while actively in use during inspection. Ensure w/r/s solutions remain clean. 0.5 pts.

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 large cracks in flooring in back prep area during inspection. Repair necessary. Repeat. 1 pt.

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 large storage bin in back prep area with no label identifying its contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

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 a multitude of hotel pans wet stacked in back prep area during inspection. Ensure all equipment and utensils are stored in a manner to allow them to properly air dry before stacking. Repeat. 0.5 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed various cutting boards with heavy damage to the cutting surface being stored as clean in dish pit during inspection. Observed gaskets on back hot cabinets warped and unable to maintain fully closed doors. Repair or replacement necessary. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. 4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed heavy food debris in all compartments in four compartment sink during inspection. Employee was in the process of draining and refilling compartments upon REHS discovery. Ensure all large food particles and debris are properly removed before placed in wash compartment of sink. REHS informed PIC that all compartments will need to be washed/rinsed/sanitized before further use. 0.5 pts.

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 large crack in floor in back prep area. Repair or replacement necessary. Repeat. 1 pt.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth being held in an empty sanitizer bucket. CDI: Sanitizer was added to bucket.

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 metal pans wet stacked.

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 large crack in floor near prep sink with chipped concrete.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed green salsa, and 2 containers of shredded cheese above 41F. Green salsa was on cold serving line, shredded cheese was inside prep unit. Ambient air of prep unit was 45F. PIC placed repair ticket, items were placed in walk in cooler to cool. VERIFICATION REQUIRED. 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(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed steak being held on TPHC with a discard time of 2:30pm at 3:40pm. CDI: Item was voluntarily discarded.

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

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

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 large crack in floor near prep sink with chipped concrete

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an ice bucket stored on top of a hand sink. CDI - Item was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0-50ppm Quat sanitizer in a sanitizer bucket with wiping cloths.

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

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. 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 a large crack with chipped concrete going down the middle of the kitchen. Observed build-up of grease and food debris underneath the grill.

REPEAT 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink stored on a prep surface.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee decontaminate hands by turning the faucet off with bare hands after washing. CDI - Employee was educated and rewashed hands.

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 buckets with food debris and soiled water inside.

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

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 boxes of single service straws stored on the floor.

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 a large amount of grease and food debris on the sides of the fryer.

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. 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 a large crack with chipped concrete going down the middle of the kitchen. Observed build-up of black debris on the walls behind the 3-compartment sink.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink stored on a shelf above food prep.

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed vegetable wash sanitizer (peracetic acid) at 160+ppm. Instruction say to use between 30-80ppm on vegetables. CDI - Vegetable wash will not be used until Ecolab repairs the dispenser.

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

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up inside of the drink machine ice chute. Repeat. No escalation in points due to improvement.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surfaces of the back kitchen.

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 a box of trays on the floor. CDI - Item was moved to a shelf.

4-501.11 Maintain equipment in good repair. Observed a large cooler used for drinks not working properly. Temperature was around 70 degrees. No TCS food products held in this cooler.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup in top interior of ice machine. PIC will have someone clean it soon.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed shredded cheese in walk-in cooler that was dated one to two days before preparation. PIC stated that cheese was prepared today. CDI- dates were corrected on container of shredded cheese. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet near 3-comp sink. CDI- containers were separated and allowed to air dry. REPEAT (full points).

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 cheese, salsa, steak, carne asada, and others items in walk-in cooler above 41F. WIC ambient air was measured at 46F by EHS thermometer placed in unit and thermometer on outside of unit. Temperature check was not conducted in morning per PIC. CDI - all TCS items in WIC were discarded/denatured at time of inspection. - 3 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed metal pans left wet stacked. Recommend pyramid stacking pans to allow proper air flow for dishes to air dry. - 1 - 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 foods inside of the walk in cooler cooling with lids tightly attached prevent air to vent from foods. CDI- Lids were vented during the inspection by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Recommend pyramid stacking pans to allow proper air flow for dishes to air dry.

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 damaged wall inside of can wash area.

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 Dish sink was observed in use and was not testing at correct concentration. CDI- Sanitizer bag was changed due to nozzle on the old bag not working.

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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed tomato salsa holding at 44F that has been cooling over 4 hours. CDI- Food was actively cooled properly and kept due to only being 3F above temperature. Lids were vented during the inspection.

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 a time stamp that was over an hour outdated. Time stamp was added during 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 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 tomato salsa cooling inside of the walk in cooler with tight fitting lids attached. Food establishment needs to vent lids to allow proper air flow.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Recommend pyramid stacking pans to allow proper air flow for dishes to air dry.

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 items stored open ended in dry storage area. To go plastic container shall be inverted to prevent possible environmental contamination

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed food employee unable to tell EHS the six reportable foodborne illnesses and symptoms or locate information, which was later found inside of health and wellness book.Chipotle’s system has over 10 illnesses and signs and symptoms. Ensure that team members are able to locate employee health policy. CDI-PIC was given a hard copy of poster for employee health policy to hang for employees.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a team member go inside of the walk in cooler and return to prep food with only a glove change in between. CDI- REHS educated and team member followed up with handwashing.

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 dishes with food debris and build up left attached from previous uses. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed steak and cilantro both being held on tphc without time stamp present. CDI- Steak was discarded during the inspection. Cilantro was marked with time stamp.

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 tomato salsa cooling inside of the walk in cooler with tight fitting lids attached. Food establishment needs to

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Recommend pyramid stacking pans to allow proper air flow for dishes to air dry. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed spatulas stored on the rack making direct contract with the wall. CDI- Dishes moved to 3 comp sink to be washed, rinsed, and sanitized again.

4-501.11 Maintain equipment in good repair. Observed walk in cooler door not making a proper seal to completely close unless door is locked.

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 .’ Diced chicken in hot well recorded at 118F, CDI- Placed on TPHC. Suspected chicken dropped in temp. During the dicing. Assure after dicing that temp. Remains 135F or above.

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 . Cheese, salsa, and lettuce all recorded above 41F. PIC noted that unit was not turned on. CDI- Unit turned on and temp. Dropped, Foods placed on TPHC. 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 . In house made guac. (With blanched jalapeños) cooling with tight fitting wrap on product. REPEAT. This is third cooling method violation in a row, Facility must meet compliance

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce recorded above 41F, CDI- Discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer recorded too strong at <200 ppm, CDI- Diluted.

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 In house made pico cooling with lid on bin. CDI- Lid removed for proper cooling. REPEAT

2-301.14 When to Wash - P - Observed a food employee move garbage can with gloved hand then proceed to handle clean equipment with same gloved hands. CDI by instruction to remove gloves and wash hands when changing tasks.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of disinfectant stored over clean containers on rack. CDI, disinfectant relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed tightly covered deep container of cut lettuce recently prepared and cooling at 77 degrees F at 10:07 and at 10:41 remained at 77 degrees F. CDI, lettuce separated to shallow pans with cover removed to facilitate heat transfer. Cooling calculation indicated previous method observed not effective to reach cooling parameters. Proper cooling methods discussed with PIC. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet stacked on storage shelf. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C- Observed disposable utensils for consumer grab and go not inverted. PIC inverted to prevent contamination of lip contact area of utensils.

4-501.11 Maintain equipment in good repair. Operator stated low reach in cooler behind counter not working and currently not being used. Observed no food stored in low reach in cooler. PIC stated sanitizer hose not working properly and facility manually mixing sanitizer. Repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw steak stored on shelf above prepped peppers. CDI- Reversed.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Lettuce not marked with a begin time. CDI- Time marked.

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 Lettuce cooling in WIC with tight wrapped Silan wrapped. CDI- Unwrapped.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice recorded below 135F (see chart) CDI- Placed on TPHC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use cloths stored in sanitizer recorded at 0ppm.

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

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P P Observed guacamole on make line cold holding at 43-45F. CDI/REPEAT PIC placed guacamole in walk in cooler to aggressively cool. REPEAT - now escalation due to overall better cold holding.

6-202.13 Properly locate mechanical insect control devices. Observed fly zapper stored over cleaned dish storage and drain board storage for freshly cleaned dishes. Did not see any contaminants during the inspection. PIC is to have fly zapper relocated. Until then, all clean utensils were moved voluntarily. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed single service articles stored as cleaned with food debris on them. Ensure single service articles are stored cleaned as needed. -.5 points.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Chips stored uncovered/unprotected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One knife soiled, CDI- Taken to 3 comp. sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods recorded above 41F (see chart). CDI- Placed on TPHC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. One reach in cooler does not have thermometer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Some wet cloths observed on prep counter.

4-602.13 Nonfood Contact Surfaces - Gaskets in need of cleaning.

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 inside of metal containers with the lids on in reach in cold hold units, also observed lettuce cooling in lettuce station prior to servicing. Ensure that foods are being cooled properly before being serviced. CDI- foods were moved to walk in cooler to properly cool. -.5 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing rubber band on wrist while conducting food prep. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove black mold from caulking associated with the 3 comp sink. General Comment: Observed Santi sanitizer that comes in already pre-made that used a PH strip as a testing measuring for concentration compliance. PIC was unaware of what the critical concentration limits were. Ensure that staff is knowledgeable about critical concentration limits. Advised they use quat until they are aware of concentration limits on pre-mixed sanitizer.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods in walk in cooler. CDI- PIC rearranged food items concluding the inspection. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed gucaomole located in an ice bath in the walk in cooler cold holding at 46 degrees. CDI- Gucaomole was used for immediate service after PIC stated that the product had not been out of temperature longer than 4 hours. 0 points due to all other tcs foods cold holding properly.

7-102.11 Common Name-Working Containers - PF Observed fly repellent being stored inside of a chemical bottle that was previously used for sanitizer. CDI- PIC removed label from the sanitizer container. Ensure. Refrain from using the same chemical bottle for the storage of multiple chemicals. - 1 point.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed several metal pans wet nesting in the clean dish storage. Ensure that utensils and pans are properly air drying. -.5 points General Comment: Refrain from storing soiled or cleaned dishes inside of the mop sink to better prevent cross contamination.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee prepping lettuce touch cell phone with gloved hands and continued to food prep without changing gloves are washing hands in between. CDI- Food employee washed hands and changed gloves during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken date marked 7/19/18 during the inspection. Chicken was voluntarily discarded by PIC.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed bowl with no handle being used to scoop chips. Ensure that in use utensils. contains handle to avoid possible cross contamination.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee3 washing utensils in water that was below 110 degrees( see temperature chart). CDI- PIC drained dish washing water.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone being stored over sink of freshly prepped lettuce. CDI- phone was removed from overtop lettuce.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler in need of 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 wall in front service area where knives are stored soiled with food debris and in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot holding at 119 degrees . CDI discarded product.

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

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor of can wash cracked and in need of repair. -0 points-

2-301.14 Wash hands after activities that contaminate them. -P Observed employee blow nose and go back to working with utensils without washing hands. CDI advised PIC of situation and PIC had employee properly wash hands.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in containers measuring less than 100 ppm QAC. CDI bucket refilled with sanitizer at proper concentration.

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

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 cooling in walk in at rate insufficient to meet cooling parameter. CDI corrected cooling method.

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 processed lettuce cooling with tight plastic cover. CDI vented and proper cooling was achieved see chart above.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets in front service area with quat at less than 150 ppm. CDI refilled buckets with proper concentration of sanitizer. -0 points-

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on shelving in walk in . -0 points. -

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one white cutting board and several green cutting boards showing signs of scoring.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the hose that connects to the chemical dispenser above the mop sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue accumulation on the inside of the ice machine behind the plastic guard.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 green cutting boards and 2 white cutting boards with deep scoring.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced chicken in the steam well below 135F (see chart). CDI- chicken was reheated on grill to above 165F (see chart).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese and lettuce cold holding in the open air coolers above 45F (see chart). CDI- containers were relocated to the walk in cooler for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cleaned metal containers 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 napkin boxes in the back entry way stored on the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two blade attachments used for dicing tomatoes and shredding cheese with visible debris on them. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black growth accumulation on the inside of the ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans at 129F in the steam well. CDI- instructed operator to reheat black beans to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of pico de gallo in the open air cooler at 49F. CDI- pico de gallo was placed into the walk in cooler. Improvements made since last inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed miscellaneous cleaners and sanitizers stored directly over napkin packages on the chemical equipment storage shelf. CDI- storage rearranged.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of iced tea and 1 box of steak stored on the floor in the walk in cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards beginning to show signs of scoring.

2-301.14 Wash hands after activities that contaminate them.-P Observed fod employee glove hand raw chicken, change gloves without washing hands. CDI- instruction provided; corrected

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee glove hand raw chicken then change task to work with cooked chicken without washing hands. CDI- instruction provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, pico de gallo, corn salsa and shredded cheese at 48 F or hogher in top of prep unit. CDI-Placed on TPHC HAVE SPOKEN WITH REGIONAL GM ABOUT BENEFITS OF USING TPHC FOR HOT HOLDING AND COLD HOLDING VIOLATIONS.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution at 105 F, no grease on pans. CDI- raised above 110 F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed steak hot held at 122 F. CDI- placed on TPHC Repeat Violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut leafy greens cold held at 48 F. CDI- placed on TPHC

3-401.11 Raw Animal Foods shall be meet final cook temperatures to destroy pathogens. Observed steak did not appear to have been cooked to 145 F hot holding at 120 F. CDI- discarded; instruction provided

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Held, shall be maintained at 135 F or hotter. Observed chicken and steak hot holding less than 120 F. CDI- discarded

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Held, shall be maintained at 45 F or colder. Observed all late prep items above 50 F in cold hold on mainline. Switched for colder and allowed to cool in walk in cooler.

. 3-501.15 TCS foods shall be cooled using effective and approved Cooling Methods. Observed cut leafy lettuce cooling in covered high volume containers in walk in cooler at 62 F. CDI- uncovered

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry utensils before tightly stacking. Observed metal bowls and pans wet nested.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Hold hot TCS foods at or above 135F at all times. Observed chicken and beef cubes held in make table steam unit measured 100F and 118F respectively. CDI by voluntary disposal. Turned unit to higher temperature and monitored next batch carefully.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed wet nested metal pans. Facility has little room for air drying equipment.