CHIPOTLE MEXICAN GRILL #1874

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed one small container of pinto beans on the hot expo line below 135F (see temperature chart). -CDI- Because pinto beans were just removed from rethermalizer 30 minutes ago, PIC reheated beans on flattop grill to 165F. -REPEAT- Points not escalated due to significant improvement in hot holding since last inspection. 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 stored in sanitizer bucket at 0ppm quaternary sanitizer. -CDI- PIC replenished supply to 200 ppm. -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 visible buildup of food residue/debris along interior surfaces of low reach-in coolers. Increase frequency 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 dark buildup along floor and walls underneath 3-compartment sink. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bags and jacket stored above dry storage food (rice, produce). -CDI- PIC relocated employee items to prevent contamination of customer food.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 0ppm in dish machine. -CDI- PIC replenished sanitizer supply and sanitizer observed at 100ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on slicer stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed chicken reheated to 148F. -CDI- EHS educated food employee on ensuring to check items in multiple areas to ensure items have arrived to a temperature of 165F or higher in all parts and items were reheated above 165F. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed 3 containers of chicken hot holding below 135F in low steam cabinet. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed medium and hot sauce above 41F on make line and in WIC (both items contain cut tomatoes/tomatillos). Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 engaging in food prep with bracelet. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 0ppm quaternary sanitizer. -CDI- PIC replenished supply to 200 ppm. **REPEAT** -0.5-

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 wet stacking with dishes stored as clean. **REPEAT** -1- 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 clean lids stored in a container beneath prep table with some food debris. EHS recommended placing a lid on the container or storing somewhere else to prevent contamination.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-use forks stored on floor beneath consumer self-serve drink station. Observed box of bags and catering boxes stored on floor at BOH storage area. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed several items prepared today cooling with lids and stacked on top of other containers such as shredded cheese and pico de gallo. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and unstacked items to facilitate rapid cooling. -0- 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest in dining room area. Remove. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 50ppm quaternary sanitizer concentration. -CDI- PIC replenished supply and corrected to 200ppm. -0-

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed top of dish machine to be rusted. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy dust buildup on vent cover in WIC. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 vent cover near dish machine area not securely attached to ceiling. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail items in WIC. -CDI- PIC removed item. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans with debris. CDI..Pans were moved to dish machine to w/r/s 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food product stored on floor in WIC.. CDI..Items were moved to shelf.

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

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 food debris on outside of container were dry rice is stored

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed brochure inside spill kit with instructions on gloving and handling spill. Procedure does not include isolation of the area nor monitoring of staff assigned to clean up vomiting or diarrheal events. CDI - EHS gave MCPH information to help with additional public health requirements for employees assigned to clean up events. -.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container of meat still available for use past the expiration of TPHC time. PIC voluntarily discarded and EHS advised PIC to follow written procedure. Observed TPHC procedure stating use dry erase marker to label time. Today, facility is using time stickers to mark discard times. VR no later than 11/25/2024 to ensure facility has an updated procedure in-house that accurately reflects current procedure. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in prep area to the left of cash register at kitchen entrance. Per PIC, facility has pest control. Maintain and increase as necessary to rid facility of flies. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees working with exposed food without effective hair restraint. Wear hair restraint. -0-

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 heavy debris in sanitizer in 3-comp sink and in sanitizer bucket with wiping cloth inside. CDI - PIC refilled sanitizer. Per PIC, sanitizer should be changed once an hour. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on bottom drying shelf. Observed standing water in bottom of pan used to store clean plastic lids. Air dry. -.5- REPEAT

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee wipe sweat from forehead, no glove change or hand wash. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wipe gloved hands on solid apron, no glove change or hand wash. REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee go in and out of WIC with gloved hands . No glove change or hand wash. CDI.. EHS educated PIC..

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and pico above 41F please see temp chart. Items were voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wipe hands on soiled apron and proceed to change gloves without hand wash. CDI PIC hand employee wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee move trash can with ungloved hand then proceeded to dawn new gloves without hands wash before prepping rice. CDI..EHS had employee wash hands

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 shakers with labels.

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 stored in water. Sanitizer was not hooked up. CDI- Sanitizer buckets re-made.

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 low reach in near the grill, front hot box and rice storage bins 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 behind knives in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa on the on the front line in the cold well holding above 41F. See temp chart. CDI- Salsa placed in the walk in cooler and cooled to 41F. 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 .

3-501.15 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 pico cooling with lids on and stacked. CDI- Items vented and unstacked. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area

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 low reach near grill in 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 tomato salsa cooling in reach ins with lids on and make line. Observed tomato salsa cooling in WIC with lids on and stacked up. CDI - Lids were removed and tomato salsa was moved from reach in and make line to WIC to cool. 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 .

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 debris build up on top of dish machine. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag stored on top of bag of rice.

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 rice at 122 F and 125 F that employee was loading into hot box to hold. CDI - PIC voluntarily discarded rice.

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

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

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 debris on the outside of the ice machine and on the cutting board holder below the meat chopping area.

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 white rice hot holding at 127 F in hot box. CDI - PIC voluntarily discarded rice.

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 red salsa at 51 F and lettuce at 47 F on the make line. CDI - Food had been moved to make line recently and was half empty and facility was extremely busy. Food was allowed to be used because it would be empty within 20 minutes and had not been out of temperature more than 2 hours. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in cold holding along serving line at 58 F. CDI - Lettuce was voluntarily discarded. PIC stated cold holding unit may not have been turned on and turned on unit and allowed it to cool before storing new lettuce in unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee oatmeal stored in hot holding unit above customer beans. CDI- Oatmeal was removed.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils. 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 broken soap dispenser at handsink. PIC stated a work order had been placed to have it repaired.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed incomplete employee health policy from employee handbook. PIC showed EHS the signs and symptoms but there were none of the illnesses or exclusion. Went over health policy with PIC again and left a copy of the health policy

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-603.14 Wet Cleaning - C Observed employee handle raw meat in the area beside the cash register and clean area with only sanitizer. CDI- Area was washed rinsed and sanitized.

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. PIC could not verbalize signs/ syptoms and illnesses. PIC only had documents for COVID 19. CDI- Went over health policy with PIC. Left copy of the health policy.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed linens stored on the floor.

4-501.11 Maintain equipment in good repair. Observed low reach in unit beside the grill holding above 41F. No food was stored in unit over night. Food is brought into the unit from the walk in cooler. Unit is not being used to hold food. Get fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone placed on the prep top. CDI- phone removed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to 157. CDI- Chicken placed back on the grill and cooked to 165F. Spoke to PIC about grill employee using calibrated thermometer to check final cook temperatures of chicken. Employee used thermometer to check proper temperatures for other batches of chicken before moving chicken to serving line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked in the clean dish storage area across from the dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in front of the dish machine. -REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linens on the floor by the back door area. CDI- Linens were removed from floor.

4-501.11 Maintain equipment in good repair. Observed strap on reach in door coming off. reach in is located beside the grill and in front of the serving line.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons/limes over fully cooked beef. CDI-PIC changed storage order. REPEAT VIOLATION.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed isngle use cups, and containers stored on the floor near the back door, PIC explained they have limited shlef space and has to wait for space to open up. Explained single-use items must be kep off the floor. REPEAT VIOLATION.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed 3-comp sink in need of re-caulking to the wall, wall in need of cleaning. 4-501.11 Maintain equipment in good repair. Observed metal air vent cover in the walk-in hanging down. Needs to remain in good repair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed bell peppers stored on shelving above prep table with RTE foods in prep. CDI- Bell peppers re-located away from RTE foods to shelf with other unwashed produce.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several stacked and tightly sealed pans of cooling lettuce in walk in cooler. Recommend ventilating these pans to help cool lettuce faster. CDI- PIC vented pans, lettuce was cooling at a proper rate to reach 41 within 4 hrs since room temp prep.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a recentley delivered stack of single service items (napkins/ etc) stored on floor. CDI- PIC had items stored off the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards stained, needing resurfacing or replacing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans being tight stacked while still wet. Need to arrange for air drying before stacking. .

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. Suggested to use the prep table once prep is finished and to add more shelves above the 3 compartment sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above ready to eat items and pre-washed peppers in the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 sanitizer buckets on the cook line at 50 ppm QUAT. CDI - new sanitizer was provided at 300 ppm.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the men's restroom sink only reaching 70F. Verification required 4/7/2017

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pinto beans and brown rice below 135F on the serving line.- CDI - the brown rice was voluntarily discarded. The pintos were reheated to 182F. Suggested TPHC to the PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tomatoes and cheese on the serving line above 45F. The items were voluntarily discarded. Suggested TPHC to the PIC.

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 several containers of shredded cheese and lettuce cooling while tightly covered with lids in the walk in. CDI -employee vented the containers to facilitate cooling. Facility needs to use an ice bath and obtain a blast chiller to help cool items quickly.

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

General comment 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 an employee washing dishes in 107F water. CDI - more hot water was added to reach 110F. *SR # 73604 investigated during inspection. See visit sheet*

General comment 6-301.14 Post a handwash sign at each handsink. - No hand washing sign in the women's restroom. CDI - sign provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed one QUAT bucket at 100 ppm and another less than 50 ppm. CDI - sanitizer was remade at the proper concentration.

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 lettuce and cheese cooling in the walk in while covered with saran wrap and tight lids. CDI - items were uncovered to facilitate cooling. Explained proper cooling methods.

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

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of burrito bowls on the floor. CDI - bowls were moved to the counter.

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 6 containers of shredded cheese between 50F and 56F in the walk in cooler. Cheese was prepped last night. CDI - PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cheese tightly covered with saran wrap from the night before. Cheese should have been vented to facilitate cooling. Observed lettuce cooling while covered in saran wrap. CDi - explained proper cooling methods.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and bowls stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit beside the fryer. Replace gasket.

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 an employee actively washing in 94F water. CDi - explained that washing needs to be done in at least 110F. Water was drained to be refilled at the proper temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans hot holding at 128 degrees. Beans had been moved from takeout area hot holding unit to sevice line hot holding unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed main grill cook not wearing hat or hair restraint. PIC had worker put on a hat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored on take out service line. CDI- Drink removed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in reach in cooler next to grill. CDI- Thermometer placed in cooler.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce at 57 degrees, corn at 53 degreees and mild salsa at 53 degrees on serving line. Items had just been prepped but had not been properly cooled below 45 degrees for cold holding. CDI- Out of temp foods switched out with cold foods from walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed serveral pans of corn and mild salsas stacked on top of each other that were tightly wrapped trying to cool in walk in cooler. CDI- Reviewed proper cooling methods with PIC, PIC will revise cooling procedure for fresh prepped foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken and tubs of tea stored on floor of walk in cooler. CDI- Foods stored off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being tight stacked while still wet. Recommend cross or pyramid stacking to help dishes air dry.

4-501.11 Maintain equipment in good repair. Torn gasket on cabinet warmer in kitchen needs replacing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC could not locate quat test strips to check sanitizer. Need to obtain and use test strips. GENERAL COMMENT: Will follow up within 10 days to check proper cold holding and cooling of freshly prepped items.

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans and cutting boards with greasy residue. CDI- Dirty dishes re-washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of dishes and pans tight stacked while still wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linens, aprons etc stored on the floor. Corrected, Mgr stored linens off the floor.

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 debris in cutting board holder, this item needs more frequent cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed barbacoa meat hot holding on service line at 132. CDI- Barbacoa reheated on flat grill and properly hot held.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce on service line at 55 and shredded monterrey cheese at 48. Appears lettuce is being prepped and cut and only briefly chilled in an ice bath, not being chilled to 45 or below for proper cold holding. Shredded cheese is not being chilled after cutting. CDI- PIC rotated out lettuce and cheese with cold items PIC will revise how lettuce and cheese is chilled after prep to ensure it reaches 45 degrees or below. Will return to verify this procedure as this is a repeat priority violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A number of pans being tight stacked while still wet, pans are laying on side to drain but are still tightly stored.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Maintain min. 110 degrees to properly wash dishes and properly wash hands at min. 100 degrees. Observed water at 98 degrees. PIC said they have had some off and on problems with hot water. Will return to verify sufficient hot water is available.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce on service line and in walk in cooler at 60-65 degrees said to have been cut 4 hrs ago. Appears lettuce pans were stacked by door of walk in cooler and were not able to chill to 45 quickly. CDI- PIC voluntarily disposed of lettuce. PIC will revise how lettuce is chilled after prep to ensure it reaches 45 degrees or below.

4-602.13 Maintain nonfood contact surfaces clean. Observed cutting board rack at grill used to store in use cutting boards, with food build up needing more frequent cleaning.

5-203.14 No backflow device observed on can wash. Need to install backflow device.

2-103.11 (M) Person in Charge-Duties - PF Employees need to be knowledgeable of employee health policy. Observed PIC did not know specific information from employee health policy. CDI corrected by instruction and gave PIC copy of food code policy.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Foods should be maintained at 45 F or below. Observed lettuce, sour cream, tomatoes to be out of temperature (48-60 degrees) stored on cold hold table top unit. CDI lettuce, tomatoes sour cream were pulled from the line and placed back in walk in cooler to reach adequate temperature. Be sure to chill prepped foods to 45 or below before cold holding.

3-501.15 Cooling Methods - PF Foods shall be cooled using proper methods. Observed lettuce, tomatoes, sour cream, corn and other items to be over packed and tightly sealed with plastic wrap following preparation, not allowing proper cooling. Food items shall be placed in shallow pans, thinner portions, or in ice bath to ensure foods reach proper cooling temperatures. Room temperature prepped foods must be cooled to 45 or below within 4 hrs.

4-302.12 Food Temperature Measuring Devices - PF Temp. measuring devices should be used to maintain knowlege of food temps. Observed cold holding units underneath prep table without thermometers. Each cooler shall have a properly functioning thermometer

Repeat Non Compliance 3-305.11 Food Storage-Preventing Contamination from the Premises - C Food shall be stored off the floor. Observed boxes of food stored on floor underneath shelving in walk in cooler. Food should be stored at least 6 inches off the floor to prevent contamination.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service & single use items shall be stored off the floor. Observed singe service items stored on floor near back door. Items shall be kept at 6" off floor and where they are not exposed to splash dust or other contamination.

5-202.14 Backflow Prevention Device, Design Standard - P Backflow device needs to be installed of water supply system. Observed can wash to not have backflow device attached to nobs/spiget. Backflow prevention should be installed at can wash.

3-501.16 (A)(1) Hot hold TCS foods at 135 min. Observed diced chicken hot holding on steam table at 119. Appears unit was not turned up enough to properly hot hold. CDI- Water added to unit, unit turned up. Chicken reheated on flat grill to 165 and properly hot held at 135 min.

3-305.11 Do not stored food on the floor. Observed tea containers stored on floor of walk in cooler. CDI- Tea stored off of floor.

Properly store food by final cook temperature. Observed onions stored below raw steak. CDI- Food properly stored.

Keep utensils and equipment in good condition, observed cutting board badly stained needing replacing.