VIVA CHICKEN

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed, RTE lettuce stored below unwashed avocados in the outside WIC. CDI- PIC moved RTE lettuce to top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable press stored as clean with a lot of debris and residue still stuck to the food contact surface. CDI- PIC placed back in the 3 compartment sink to be 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a box or sterno chaffing candles stored above sanitized dishes. CDI- PIC moved box to the same shelf as the other stored toxic materials.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed active warewashing in the 3 compartment sink with the water temperature only reaching 90F. CDI- PIC had dishwasher drain some water and add more hot water to the solution.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster with doors left open. Dumpsters also had several wooden pallets lying around the outside of the dumpsters. Ensure doors are closed and discard items stored around the waste area. CDI- PIC closed doors.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored above Ready-to-eat food items (cilantro, lemon juice, sauces) inside the WIC. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad inside the prep unit at 46-47F, observed cut melon at 42-45F. CDI - Items voluntarily discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed powder chemical floor, on shelving near office & spray bottle on the floor near the office with no label. CDI - Items labeled.

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 if dishes wet stacked.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed temperature display for dish machine not working. 10 day verification required. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed Dish plate battery dead and not able to be used. 10 day verification visit required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple of metal pans stored clean with slight food debris on the food contact surface. CDI - Pans moved to the 3 compartment sink to be w/r/s. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food contact surface of ice machine with dark build-up.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed strainer style utensil (x2) with broken and frayed mesh wire. Observed rusted can opener. CDI - PIC voluntarily discarded each utensil. 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 slightly rusted shelving throughout the facility.

REPEAT 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 in drying area. PIC moved dishes to allow for air drying.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed slight food debris and residue build-up on the shelving inside the WIC. In need of cleaning.

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 wall tiles over inside WIC out of place. Observed broken floor tiles by dishmachine and office. PIC states that facility is going through upgrades and these are items due for replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans and containers stored as clean, with food debris present on food contact surfaces. CDI - Pans were moved to the 3 compartment sink to properly w/r/s properly. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle (degreaser) with no label. CDI - Spray bottle was properly labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket of sink and surface sanitizer below the required concentration. CDI - Bucket replaced with sanitizer at the proper strength.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle submerged in cooked rice. CDI - Scoop was removed.

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

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 slight rusting on shelving inside the WIC. 4-501.11 Maintain equipment in good repair. Observed dish machine broken. Work order has been submitted. EHS will follow-up on dish machine repairs due to the amount of dishes not properly w/r/s.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near the entrance of the kitchen leaking. In need of repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observed bowl stored in handsink on cook line. -CDI- PIC removed bowl. -No point escalation due to improvement from last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sweet potato fries, cooked diced chicken, and corn below 135F. -CDI- PIC voluntarily discarded the sweet potato fries. PIC reheated corn and chicken to 165F within 2 hours. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed containers of sugar, oil, and salt without labels. -CDI- PIC properly labeled the items.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 3-compartment sink reach a maximum of 108F. Facility will not utilize 3-compartment sink for manual warewashing until repairs are made and hot water reaches 110F. Facility will use dish machine to properly clean all dishes until repairs are made. -10 day verification visit required-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pan stored inside the hand sink near the cook line. CDI - Pan was removed from the sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed basin of hand sink filled with water due to sink not draining, making sink near overflow and inaccessible. Observed employees using pan inside hand sink to catch water and dump in drain. 10 day verification visit required.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed produce inside the WIC. CDI - Storage order was rearranged. For more information on food storage order 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 sink and surface sanitizer at 3 compartment sink below required concentration for proper sanitizing. CDI - Sanitizer replaced at proper strength. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on the interior of ice machine.

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 41F. -P. Observed large container of chicken broth placed inside the WIC the previous night at 42/43F. Item could not be confirmed to have ever reached 41F within 6 hour period. Items had not been in use earlier, has remained inside the WIC. CDI - Chicken broth was 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked plantains HH at 111F. CDI - 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 .

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 covered, large container of chicken broth that did not cool within 6 hour cooling window. CDI - Broth was 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen plantains thawing in ambient air. CDI - Items placed inside the WIC to thaw under refrigeration.

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 containers of sugars and seasonings with no label. CDI - Items properly labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 0 PPM. CDI - Sanitizer bucket replaced with sanitizer at the proper concentration.

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

5-205.15 Maintain a plumbing system in good repair. Observed sink not draining near the cook line.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with grease build up and food debris. CDI PIC took pans to be cleaned. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of rocoto sauce in reach in cooler at 46 degrees. CDI PIC 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout facility in need resurfacing or replacement.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in rear kitchen area leaking

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee don gloves without hand wash. CDI Employee washed hands and put new gloves on.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with greasy residue on the outside of container touching inside of next, food surface portion, container. CDI PIC moved items to be re washed. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot box across from roasting oven holding below 135F for unknown amount of time. VR required Spoke with PIC about developing a log to check holding temps every 2 hours. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked quinoa in avocados in cold drawer holding above 41F. CDI PIC 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 .

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 salad mix to have TPHC sticker indicating 24 hour hold even though they discard after 4 hours. Additionally new sticker for new container was not observed. CDI PIC corrected error in label printer and placed new time stickers on TPHC items.

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 and build up in reach in freezer in prep area. More frequent cleaning of bottom of freezers is required. Improvement from last inspection.

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

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 cracked tiles and grout missing between tiles throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of food and ear buds sitting on shelf next to customer dishes.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed food employee wipe gloved hands on apron then grab with gloved hand plantains and place in to go container. CDI EHS educated PIC and PIC instructed food employee to discard item and remove gloves, wash and done new gloves.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. During transport of chicken from oven and kitchen to outside walk in cooler, observed food employee carry uncovered cooked chicken on sheet pans. CDI PIC had food employee transport chicken with another shit pan turned upside down on top of chicken as a lid to transport through kitchen, public space and outside into the walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with debris and sticker residue touching inside of next, food surface portion, container. CDI PIC moved items to be rehashed. 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 fries hot holding, holding below 135F. CDI PIC voluntarily discarded items. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed peas and carrots, container of raw eggs with no date mark. CDI PIC voluntarily discarded items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on line stored as washed and RTE to have stickers still adhering to the outside of the avocados. CDI PIC moved avocados back to prep to be rewashed.

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 one pair of tongs handing on handle of oven with food contact portion touching oven door. CDI PIC moved tongs to dish wash area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being stacked still wet. Must air dry first.

4-501.11 Maintain equipment in good repair. Observed dish machine not operating. Repair, replace or remove. Observed door peeling back on inside WIC.

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 fronts of all equipment and handles with build up and residue. Increase frequency of cleaning. Observed build up and debris in gaskets of reach in coolers throughout facility. 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 cracked tiles and grout missing between tiles throughout. 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 around hand sinks, equipment.

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 41F. -P. Observed rice and beans cooling from yesterday above 41F. CDI: Product 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sink and surface sanitizer above limit. CDI: Sanitizer diluted with water. PIC will have dispenser calibrated.

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 rice and beans cooling from yesterday in deep hotel pans. CDI: Products 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two pans unlabeled, one with oil and one with a white granular. CDI: Products labeled as oil and salt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Many stacks of metal and plastic containers and pans were stacked while still wet. Allow utensils to adequately air dry prior to stacking. REPEAT VIOLATION Facility does not have adequate air drying space for the number of utensils required to properly operate.

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 top part of lids used for salad mix with debris and build up in the walk in cooler. Ensure lids are thoroughly cleaned and properly sanitized.

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 rusted AC ceiling vents. Observed baseboard damaged to right of dish machine. REPEAT VIOLATION Previous violation corrected. Facility is currently undergoing a remodel.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety pot with raw chicken in it was stored directly on top of pan of peppers. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw chicken to another shelf. REPEAT. Kept at half credit due to different circumstances.

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 . Beans in hot box measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - Beans reheated to above 165F. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Many stacks of metal and plastic containers and pans were stacked while still wet. Allow utensils to adequately air dry prior to stacking. REPEAT

4-501.11 Maintain equipment in good repair. Gasket is torn on door of upright freezer. Also, hot box is not working establishment is waiting for repair. The gauge on the hot box is also broken and needs to be replaced. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Hand sink is falling off wall in kitchen. Reattach hand washing sink to wall. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above washed produce and RTE sauces in outdoor walk-in cooler. Store unwashed produce below washed produce and RTE foods. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw steak stored above RTE dressing in indoor walk-in cooler and raw steak stored above RTE juices in outdoor walk-in cooler. - CDI - PIC relocated raw steak to bottom shelf.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed plantains thawing at room temperature. Do not thaw at room temperature. Approved thawing methods include thawing under refrigeration, under running water at or below 70F, and during the cooking process. - CDI - PIC moved plantains to refrigeration unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed handsink pulling away from the wall. Caulk sink so that it is affixed to the wall. - NOTE: No point escalation today due to different equipment needing repair.

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 residue and debris on the inside of cooler drawers on cook line. Clean and increase cleaning frequency to prevent buildup.

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 damage at far end of cook line. Water pooling where floor is damaged. Repair flooring.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then use freshly cleaned hands to turn off unclean hand sink faucets without use of a barrier. CDI by education of employee. Hands re-washed and paper towel used to turn off faucets.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pan of cooling quinoa stuffed avocados at 49f at 11:00 am still at 48f at 11:40. Observed solterito cooling at 60f at 11 am still at 59f at 11:40 and bowl of cut tomatoes at 55f at 11 am still at 54f at 11:40. Cooling rates of the items not sufficient to reach 41f within 4 hours. CDI - items uncovered/unstacked and spread out to quickly cool. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open partially used container of boiled eggs and open partially used carton of liquid egg product in outdoor WIC with no date mark. CDI - Date marks applied as open dates of both items known. Date mark all opened or prepared TCS Foods which are kept on site longer than 24 hours. REPEAT - no point escalation as sauces all observed to be date 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 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 quinoa stuffed avocados and solterito cooling in pans which are covered with metal lids and then stacked on top of one another. Cut tomatoes cooling in deep metal bowl covered with plastic wrap. CDI - items uncovered and spread out to quickly cool. Covering items with lids and/or wraps and stacking together restricts air flow. Do not block air flow to food while cooling. REPEAT Cooling in deep containers - especially in deep plastic buckets as sauces may be cooled now - restricts air flow. Cool all TCS foods in shallow containers / small portions and do not cover or stack together until fully cooled. Do not cool TCS sauces in bulk in deep plastic buckets. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed establishment has mechanical issues with the main line service cooler and with both heated holding cabinets. Establishment has had all 3 units evaluated and repairs are in progress awaiting parts, however, none of the 3 units observed to be operational during the inspection today. Establishment has switched holding all hot and cold TCS foods in these units to 4 hour TPHC at this time, however, this is a temporary intervention. Establishment must have all 3 equipment items repaired or replaced in order to maintain operational hot and cold holding capacity. Verification required within 10 days.

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

4-501.11 Maintain equipment in good repair. Observed various equipment items in need of repair including ice machine which is not operating with standing water present inside, dish machine not operating - new dish machine is on order. Repair or remove the ice machine. Note: main line service cooler and one heated cabinet also out of service with repairs in process. 4-502.11(A) Maintain utensils in good repair. Observed all three rubber spatulas hanging at dish area with significant damage to food contact areas - missing/broken rubber edges. Replace.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in facility at beginning of inspection. PIC, Dustin, is not a certified manager. Certified manager arrived on site approximately 30 minutes after beginning of inspection. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pan of cut lettuce prepared before 10 am this morning still cooling in WIC at 3:00 pm. CDI - discarded. Once prepared, cool cut lettuce to 41f within 4 hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed large plastic tub holding multiple squirt bottles of house made TCS sauces all with no date marking in place. Observed open partially used container of boiled eggs in WIC with no date mark. CDI - eggs discarded as open date unknown. Date mark applied to sauces as PIC noted all sauces were prepared yesterday. Date mark all open or prepared TCS foods which are kept on site longer than 24 hours. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf.Observed spray bottle holding yellow chemical with no labeling or identification present at server station. CDI - PIC identified as peroxide multi disinfectant and applied label. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut lettuce cooling in pans which are covered with plastic and then with metal lids and then stacked on top of one another. CDI - lettuce discarded. Covering and stacking together restrict air flow. Use methods that allow air flow to the food to ensure they cool at proper rates (see #20). REPEAT

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden laminate cutting board in back prep area with damaged/peeling corners and heavy wear. Cutting boards in use at chicken cutting area are also beginning to show signs of wear. Repair or replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with open side doors and exposed waste with heavy fly presence. Dumpster is shared, however, EHS observed waste from this establishment that had just been taken from the restaurant present. Keep dumpster doors closed to prevent pests.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in facility at beginning of inspection. PIC, Dustin, is not a certified manager. Certified manager arrived on site approximately 40 minutes after beginning of inspection.

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 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pan of pulled chicken cooling overnight in WIC still at 46f and pan of rice cooling overnight in WIC still at 48f. CDI - both items discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pans of beans, edamame, and corn in WIC and quinoa in flip top with no date marking. PIC noted they were carryover from previous day but date marking information had been removed. CDI - discarded. EHS also recommends reviewing date marking system for portioned sauces. Some sauces observed in process of portioning with prep date of yesterday, however, once portioned the prep date was changed to today’s date. The establishment is using a shelf life shorter than the allowed 7 days for TCS foods, however, the overall system is not accurately reflecting the actual prep date of the products and multiple date batches flow through the facility regularly.

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 facility is using TPHC for solterito which EHS observed in flip top unit with no timing at 9:20 am. When EHS discussed with PIC short time later, the product was observed to have a time added of 9:28 which was after the product was initially observed. Employee noted that he had pulled the item from the WIC around 9 am to set up flip top and forgot to add time. CDI - time on solterito corrected to 9 am. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer dispenser labeled as providing sink and surface sanitizer product actually dispensing quat sanitizer product. Source container supplying sink labeled sink and surface sanitizer. After questioning, PIC determined that establishment was out of sink and surface sanitizer so employee refilled the supply container with quat sanitizer from bulk bucket. CDI - PIC corrected product identification to accurately reflect quat sanitizer and provided accurate test strips for the product.

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 deep bulk pan of tightly packed pulled chicken and deep pan overfilled with rice cooling at improper rates in WIC. CDI - both items discarded. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed case of frozen peppers not received as part of delivery today stored on floor under shelving in WIF.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados cut and in process with stickers remaining indicating have not been washed. PIC noted that he thought avocados were received pre-washed, but items observed in bulk unwashed form in storage. 7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P. Observed establishment is using EcoLab fruit and vegetable antimicrobial wash from wall mounted metered dispenser. No test strips were available to test concentration of product. CDI- PIC acquired test strips during inspection.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed avocados, celery, and green onions stored above ready to eat food items in walk in cooler. CDI - unwashed produce moved to lower shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various pans, utensils, small wares, blender pitchers, etc. stored as clean with food residue present on food contact surfaces. CDI - items removed to dish area for re-cleaning. REPEAT 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed wall mounted sanitizer dispenser not providing quat sanitizer at consistent concentrations. Solution from dispenser at 3 part sink testing at 0ppm quat, then higher than 400ppm quat. CDI - PIC to manually mix/adjust quat concentration and test each batch before use until dispenser is repaired.

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 41F. -P. Observed cooked quinoa cooling on sheet pan in speed rack in walk in cooler at 84f reduced to 74f after 40 minutes. Cooling rate of 15 degrees per hour not sufficient to meet 2 hour cooing timeline. CDI - quinoa spread onto sheet pan and placed into freezer verified to be 44f after an additional 15 minutes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed whole chickens and chicken quarters holding at less than 135f in line area heated cabinet. CDI - chickens reheated to above 165. Observed cooked green beans holding in pan on back of stove top at 111f. CDI - discarded. REPEAT - full 3 point deduction

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. Observed employee “flipping” and combining batches of portioned sauces which were held using TPHC in line cold drawers. New pans of sauces taken from back of house cold devices at 41f and placed into drawers and then topped off with old product already being held using time and new time written on labels. As reference, EHS noted that temperatures of portion cups in bottom of pan 41f while portion cups that were “flipped” were 52f. The time written on the labels was also not accurate as EHS observed the time applied at 2:40 pm but the time written was 2:00 pm. CDI- items discarded and new batches provided with new accurate times written.

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 quinoa cooling on sheet pans in WIC . Quinoa piled thick and pans not spread apart to allow adequate air flow for cooling. CDI - quinoa spread onto additional pans into thin layer and placed into freezer to quickly chill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in buckets of sanitizer with solutions ranging from 0 ppm quat - concentrations exceeding range of test strips. PIC identified problem with quat dispenser intermittently providing product so that if each bucket filled individually they may not be at proper concentration. (See # 14). PIC mixed and tested large batch in 3 part sink and to dip all sanitizer buckets from batches when needed to ensure all at proper concentration.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use grill utensils stored in hot water on flat top grill at 117f. Maintain grill utensil water at 135f or higher. Observed portion bowls used as scoops laying in rice at line. Do not allow bowls to lay in product with hand contact surfaces in the food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed multiple instances of clean utensils, small wares, and pan lids stored in unclean containers in clean utensil storage area. Store clean items in clean containers to prevent contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service food packaging items stored directly on floor in outdoor storage unit. Do not store single service items on the floor. 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 increased levels of low grout lines throughout back of house areas holding food debris. Repair to make cleanable. REPEAT

3-304.15 (A) Gloves, Use Limitation - P. Observed employee at fryer area routinely wiping gloved hands on visibly soiled dry cloth. CDI - gloves changed and hands washed. When wearing gloves and handling food change the gloves if they become soiled. Do not wipe gloves with soiled cloths. REPEAT - no point escalation as overall glove procedures improved from last inspection. - 1.5 point deduction

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed several food pans, bowls, pitchers, and other utensils stored as clean with food debris present on the food contact areas. CDI - PIC removed to dish area for re-cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed whole chickens to be used for soup in pan in hot holding cabinet at 127f. CDI - chickens reheated to 165f as employee noted they had been in the cabinet less than 2 hours. Maintain hot food temperatures above 135f when holding. REPEAT 1.5 point deduction

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed three pans of prepared canary beans in metal pans in the walk in cooler with date marking prepared 6/26 expire 7/20 and prepared 6/29 expire 7/23. CDI - PIC noted that the label prep dates were correct but that the expiration dates were not printed correctly and changed to proper expiration dates that did not exceed 7 days. Observed pan of pulled chicken from previous day in walk in cooler with no date marking. CDI - PIC applied date marking.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed various dry wiping cloths on equipment surfaces at line area with visible soil accumulation and/or greasy residue. Observed these dry cloths being used repeatedly to wipe down countertop surfaces and the exteriors of food containers and in at least one instance employee gloved hands. Maintain dry cloths free of visible soile and residue. Do not re-use visibly soiled wiping cloths and do not wipe gloves with soiled cloths (see #13). REPEAT - 0.5 point deduction

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic pans and bowls stored clean stacked together wet. Air dry utensils and equipment before stacking together. REPEAT -0.5 point deduction

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service utensils and single service beverage containers stored on floor near back entry door. Store single service items at least 6 inches off of floor. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed multiple stacks of single service cups stored on display at front counter at register area directly in front of customers with plastic sleeving pulled all the way down - not protecting cups from contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue on exterior surfaces of multiple metal and plastic containers stored as clean. REPEAT 0.5 point deduction

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Both dumpster doors open with exposed waste. Dumpster is shared among multiple tenants.

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. Significant black organic buildup on wall and floor surfaces at dish sink area. 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 various areas of low grout holding debris and water in back of house needs repair.

3-304.15 (A) Gloves, Use Limitation - P. Observed line employees repeatedly use both soiled wiping cloths and wiping cloths from the sanitizer bucket to wipe down equipment boards and then use the cloths to wipe off gloved hands before touching ready to eat foods. CDI - PIC directed employees to change gloves and wash hands. Gloves changed and hands washed. When wearing gloves and handling food, change gloves any time they become soiled. Do not wipe soiled gloves with soiled wiping cloths. Do not wipe gloves with sanitizer wiping cloths. If gloves are soiled they must be replaced and if the employee has touched unclean items, the hands must also be washed. EHS noted that this is consistent behavior with multiple line employees. Re-training on glove usage and hand washing is recommended. 1.5 point deduction

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sweet potato fries holding at 129 under heated lamp. CDI - fries discarded. Maintain hot TCS foods above 135f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods in both sets of line drawers holding above 41f including multiple types of house made sauces up to 44f, feta at 44f, cut tomatoes at 43f, prepared salads in clamshells at 51f. Drawer unit at end of line appears zoned with 42f air temp on one side of unit and 40f on other side of unit. PIC called for service and discarded items or placed into alternate cooler to chill back to 41f. Cold holding temperatures have been noted as non-compliant for multiple inspections with full credit deductions for the last two inspections. Risk control plan put into place today for cold holding non-compliance. Return visit within 10 days required to evaluate cold holding in line drawer units. Failure to comply with cold holding standards and the risk control plan may result in permit action. Full 3 point deduction.

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. No time marking on lettuce in cold drawer that PIC indicated was using TPHC. CDI - lettuce discarded. Written procedures provided by PIC state that lettuce using TPHC would have the 4 hour time window labeled on the product which was not completed. EHS discussed using TPHC for some line products and provided new TPHC procedures which PIC may choose to use.

3-501.15 Cooling Methods - PF. Observed numerous stuffed avocados which were found to be at 44f still in the cooling process in line service drawer unit. CDI- PIC relocated to freezer so that the product could finish cooling to 41f within the 4 hour allotted time. When cooling ambient temperature foods, use methods that allow the food to quickly chill. Do not place TCS foods which are still in the cooling zone into service units. Cool to 41f before placing into service. 0.5 point deduction

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing large gold bracelet on wrist while handling food. Remove jewelry and watches from arms while handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wet and dry wiping cloths laying on equipment surfaces at line area at beginning of inspection. Observed multiple instances of employees using wiping cloths and then leaving them on equipment surfaces and re-using them for wiping hands and for wiping surfaces again. Observed dry “pot holder” towels soiled and used to wipe down equipment surfaces. Once a wiping cloth has been used to wipe down a surface, place it into sanitizer solution if it will be used again or remove it to a soiled linen receptacle. Do not allow used wet or dry soiled wiping cloths to remain on equipment surfaces. Do not wipe hands - with or without gloves - with soiled wiping cloths or with sanitizer cloths (see #13). 0.5 point deduction

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Both wooden-finish laminate cutting boards in use at rotisserie area with significant damage/peeling surfaces. Replace.

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 employee washing dishes in 3 part sink in water at 95f. PIC directed employee to replace with water at least 110f. 0.5 point deduction

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue on exterior surfaces of multiple metal pans stored as clean.

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed lettuce in the flip top and housemade sauce in the tall reach in holding above 41F. CDI-Lettuce voluntarily discarded and sauce moved to walk in cooler to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and grilled chicken along with housemade sauces in walk in cooler cold holding>41F. Also observed TCS items such as lettuce and tomatoes along with cooked quinoa avocados cold holding >41F in cold hold unit near grill station. VR/CDI/REPEAT: Walk in cooler repair operator was called onsite to adjust the thermostat of the unit. Out of temp sauces were discarded. Other food items that were just prepped were moved to the outside walk in cooler for proper storage and cooling. VR- 3 points.

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 chicken and tomatoes with a 2- 4 day shelf life that was stored passed its expiration date. CDI- education on proper date labeling was mentioned to PIC. Dates were changed to reflect accurate dates. Ensure facility is following their own date marking policy so that it is not inconsistent and/or inaccurate. 0 points.

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 food items like tomatoes and lettuce cooling on front line. Observed house made sauces that were just packaged cooling in refrigeration that is not properly functioning. Lettuce and tomatoes were placed on time. Sauces were placed in freezer to aggressively cool. -.5 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen and gnats inside of the bathrooms. PIC is to have pest control servicing done to treat facility for insects. 0 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 gold bracelet while conducting food prep. 0 points.

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 food employee washing dishes in water that is less than 110F. CDI- Hot water was added to washing water. -.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried plantains under heat lamp below 135F. CDI: Plantains were used within 30 min of cooking. EHS recommends placing item on TPHC if temperature cannot be maintained. PIC also turned off fan that was blowing toward the holding area. Items later in the inspection were above 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk in cooler holding above 41F. CDI: Maintenance person called and he arrived within 20 min and had the cooler running below 41F by end of inspection. Food began to move toward 41F. No items in walk in were more than 2 days old. Observed some items in prep top above 41F. Items had been pulled from the walk in that was running 45F within the hour. CDI: Items rapidly cooled in walk in freezer and then brought back to the line. Observed some items in cooler drawer above 41F. EHS noticed that cooler drawer was not shutting all of the way. CDI: Cooler drawers shut and products began to come down.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Through discussion PIC stated that they will serve the sirloin steak items undercooked at the request of a customer. No asterisk or consumer advisory is present on the menu. CDI: PIC stated that they will only offer the product fully cooked from now on. NOTE: No steak items were seen cooked to less than 145F today.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a bowl being used as a scoop for rice on the line.

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

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water in some areas including behind the rotisserie and in the back kitchen along walls.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the sanitizer concentration at the 3 compartment reading at 0ppm. CDI- PIC added more sanitizer solution to bring concentration to 200ppm. 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 items in the walk in cooler cooling with tightly wrapped coverings. CDI- PIC vented coverings to allow for better air circulation for rapid cooling.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer solution at the three compartment sink reading less than 50ppm. CDI-PIC drained sanitizer and refilled sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths on the prep surface upon starting inspection. CDI- PIC moved cloths to a sanitizer bucket with solution. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes on the clean drying rack wet stacked. REPEAT.

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

3-501.13 Use approved thawing methods. Observed thawing with water above 70F. PIC stated that the green beans were thawed earlier with the water that were on the line. Green beans were above 45F and only item above 45F. PIC stated that he believed that the green beans were above temperature from improper thawing. PIC discarded the green beans and plans to thaw green beans the night before in the walk in.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout the kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surfaces upon entry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested equipment on shelving.

4-501.11 Maintain equipment in good repair. Observed split gasket on cold drawer under stove. Observed minor rust on shelving.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing grout throughout the kitchen.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute on drink machine with black and pink build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes and cut lettuce in the flip top prep line unit at 47F and 46F. CDI-Items were discarded. Flip top put on TPHC for lunch period. PIC educated on 41F new cold hold as of 1/1/19.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken prepared 3/27 in walk in without cover or lid. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed to go plastic bag used for food storage in reach in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet clothes laying on side of oven. Observed sanitizer buckets at 50 ppm quat.

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 raw meat products that had been divided up into small, portion sized, tightly wrapped baggies in the walk in cooler. Items were observed to be 47-50F. EHS had PIC place items into the walk in cooler to rapidly chill. Items are portioned from refrigerated ingredients, but had risen in temperature. EHS recommends keeping the bulk of the meat product in the walk in cooler during portioning, removing only what can be portioned quickly, such that the temperature does not rise. EHS temped items in the walk in at proper temperature before end of inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed fly fan at the rear employee door turned off while door was propped open. PIC turned item on such that no flies could enter establishment. EHS did not observe any insects, flying or otherwise in the facility, thus no points deducted.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pots and pans throughout dish area. Facility should produce an SOP or risk control plan for reducing the amount of wet stacking of pots and pans in the establishment, as this violation has been repeated multiple times. Wet stacking allows for a moist environment for any pathogenic organisms that survive the wash/rinse/sanitize process, and should be reduced to as negligable levels as possible.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on the exterior of several large marinade containers in the establishment. Stickers must be removed in the wash/rinse/sanitize process as they are not cleanable, and thus unable to be sanitized, which may allow them to harbor pathogenic organisms. Items were removed for de-stickering and re-processing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple stacked plastic pans in the clean dish area with lettuce debris still present. Items were removed for rewash. All food contact surfaces should be throughout washed/rinsed and sanitized, no food debris may be present after this process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the customer area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for cooked rice with the handle present in the food product. Ensure that handles of scoops are not placed into the food product, to prevent hand contamination of the product. Item was removed from product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pots, pans and other utensils throughout clean dish area. Facility should look into methods to prevent this violation, as it has been repeated multiple times. Providing extra space for drying would be beneficial, as facility currently lacks space to do so.

4-501.11 Maintain equipment in good repair. Observed rusted table in kitchen prep area, observed broken latch on chicken hot hold box.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed twist cap bottle of water present in the rear prep area. Ensure that cups with lids and straws are provided to prevent any contamination of the hands associated with twist cap beverages.

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 soiled rag stored under the chicken cutting board in the rotisserrie area. Facility should provide a non-abosrbant mat, such as a rubber one, instead of wiping cloths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy wetstacking of numerous pots and containers in the dish area. Facility lacks adequate drying space.

4-502.11(A) Maintain utensils in good repair. Observed several knives in the prep area with damaged handles.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer vat murky and soiled with lettuce debris. CDI by employee refilling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in the front hot box, on the lowest rack, hot holding at 128F-132F. All other racks observed to be hot holding at 140-145. Food product was discarded by PIC. Ensure that the front hot box is capable of hot holding all food stored within at 135F, facility should not use the bottom rack unless procedure has been modified such that it is capable of proper hot holding temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsas prepared this morning at temperatures of 45F. Items had barely made the cooling time/temperature. Items were double stacked in metal pans. EHS also observed a tomato and bean product cooling while tightly wrapped with plastic. Ensure that cooling procedures such as venting the products, single stacking the cooling salsas, and other active methods such as ice baths or even utilizing the walk in freezer are used. Cooling regulations allow that if items are rapidly cooled from 135F to 70, the remaining time of the 6 total hours can be used to reach 45F. Items were vented for proper cooling method.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of pots and pans in the dishwashing area. Items were pyramid stacked by employee at PIC behest.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on exterior of a plastic container, observed food debris on the exterior of several pans and sheet pans underneath the prep table. Food debris is falling on the sides of these items during prep. EHS recommended a plastic cover, or employee monitoring of the food debris should the items need to be rewashed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 0pts- Observed food handler on prep line don gloves without washing hands. CDI- PIC instructed employee to wash hands immediately and then don gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 1.5 pts- Observed a dicer and slicer both soiled with food debris. CDI- PIC moved to 3 comp sink to be scrubbed and washed. 4-501.19 The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. -Pf- Observed 3 comp sink wash vat being used at 106F. CDI- PIC instructed employee to change the water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Repeat 1.5pts- Observed chicken in front hot box holding at 121F. CDI- PIC voluntarily discarded item after attempt to bring back up to 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 0pts- Observed feta cheese in flip top and walk in cooler not date marked. PIC stated it was opened yesterday and normally use it within two days. CDI- PIC was able to back date item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Repeat 1pt- Observed chicken cooling and waiting to be pulled on a prep table at 90-100F. The item was not being worked with during the inspection. CDI- PIC stated that is not proper procedure and voluntarily discarded the chicken.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Repeat 0pts- Observed cutting boards in need of repair or replacement. EHS was informed and shown cutting boards are on premise and will be installed by the end of the day.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from large dumpster. Replace drain plug to reduce pest harborage areas.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed an employee health policy posted on the filing cabinent for all employees to view. When REHS questioned employee on the 5 symptoms, they were unable to answer the question. PIC needs to speak with all of the employees about the employee health policy.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed carton of eggs stored on top of a container of bottled drinks. CDI-The eggs were moved to a proper location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sheet rack of whole cooked chicken hot holding at 125F in the hot box. PIC stated that the chicken is waiting to be pulled and cooled down. CDI-Had the chicken reheated. All other items in the hot box were at 135F or above.

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 NO POINTS TAKEN. Observed pick up orders stored on a rack near the fryer station, out of a temperature holding unit. These items are still under control of the facility and must be kept under temperature requirements or under time. Spoke to PIC about possibility of using TPHC for the to-go items, and label each ticket with TPHC and time items will be disposed of. A TPHC application is attached to the email.

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 three containers of purple corn juice cooling in a prep sink with no cooling aids. PIC stated they are waiting for another ice paddle. CDI-Had the sink compartment filled with ice and water to allow for rapid cooling while waiting for an ice paddle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the serve line area of the kitchen. PIC showed REHS their electric fly trap to prevent large number of flies in facility.

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 below 150ppm in wet wiping cloth container. CDI-THe container was emptied and refilled with the correct concentration of sanitizer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deeply gauged cutting marks. PIC stated they had a technician come in and sand down the unit, but it was unsuccessful. PIC has ordered a new cutting board. 4-502.11(A) Maintain utensils in good repair. Observed fryer basket wires coming apart from the frame of the utensil. PIC will replace.

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 hand wash sink, and mens hand wash sink in need of re-caulking. PIC stated they are having maintenance come out to repair both hand sinks.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple glove changes without hand washing. CDI- instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed lexan of open cooked pulled chicken stored in contact with boxes of raw chicken. CDI- removed

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 baked beans cooling in walk in cooler with no date mark, PIC and staff stated it was cooked yesterday and cooled overnight but set out for a few minutes on table. Beans temped 68 F on outside an 82 F on inside. CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility still working on consumer advisory on menus. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled spray bottles of cleaning solution in facility. CDI- relabeled

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 baked beans cooling in large plastic container in high volume to suface area ratio. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility still lacking sufficient cooling space and cold storage. Ownership actively working to obtain more.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed soda products stored on floor. Observed such large volume of prep and such limited space that food employees often temporarily store containers of food on floor during peak prep times.

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 multiple soiled wiping cloths on food prep surfaces.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure proper cooling of TCS foods is achieved and monitored and facility is controlling cross contamination in a facility with insufficient storage anf preparation space. VR

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hand sink run for about 3 minutes with amax temperature recorded of 96 F. VR

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boxes of raw chicken stored in direct contact with multiple bags of ready to eat greens in walk in cooler. CDI- reorganized VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal pans stored as clean with greasy residue to the touch. CDI- removed to re-clean

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 multiple high volume plastic containers closed in walk in cooler of, chicken, sauces with raw eggs, and cooked vegetables cooling from yesterday 48- 58 F. CDI- discarded VR

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility switched amarjillo and red sauces from carton pastueurized eggs to raw shell eggs without informing NCHD or disclosing as consumer advisory on menu. CDI- changed to carton pasteurized

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 improperly cooling in plastic, closed and low surface area to volume ratio containers. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility does not have proper amount of cold hold storage to support current business. FACILITY TASKED WITH DEVELOPING A RISK CONTROL PLAN, (WILL ASSIST). GOAL : MITIGATE/REDUCE RISK ASSOCIATED WITH IMPROPER COOLING DUE TO LACK OF SUFFICIENT COLD HOLD AND COOLING STORAGE SPACE. NOTE : FACILITY HAS VOLUNTARILY REMODELED ONCE IN AN ATTEMPT TO ADDRESS THIS ISSUE. CHANGES HAVE NOT CORRECTED ISSUE. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Onserved multiple working containers of dry spice and liquid solutions not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee temporarily sit tray of cooked green beans of trash can due to insufficient prep space.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed stacked chicken boxes stacked adjacent to clean utensils rack and in direct contact with some clean utensils. CDI- removed to wash

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 dish washing in 3 comp sink and wash solution only 105 with greasy contianers stored as clean. CDI- temperature increased above 110 F

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover to only receptacle in ladies room.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw food prep and ready to eat food prep taking place side by side. CDI- instruction provided

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 cooked chicken in high volume plastic container at 55 F prepping to reheat. PIC stated Only out 5 minutes. DIspute to whether cooled properly. PIC produced log showing cooled to 43 F. CDI-Allowed to reheat to 175 F

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 beans prepped to cool in high volume to surface area ratio. CDI- one more pan added

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed failure of PIC to ensure potentially hazardous foods are cold and hot holding at proper temperatures , cooled according to proper time/temperature parameters and sanitizers are tested/utensils are properly sanitized.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer concentration at 50-100 ppm QAC. CDI- Adjusted to 200 ppm.

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 multiple containers of cut lettuce cooling in walk in cooler at 53 F after 4.5 hours. REPEAT VIOLATION VR FACILITY HAVING TROUBLES COOLING PROPERLY, WILL CLOSE SOON TO ADD NEW WALK IN COOLER. Facility to use bagged lettuce

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of rice and of plantains to be hot held below 135 F ( see temp chart) CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all food in prep unit to be above 49 F. ( see temp chart) CDI- placed on TPHC VR FACILITY MUST MANAGE COLD HOLD PROBLEM WITH PREP UNIT, MAY NEED TO USE TPHC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of QAC undiluted above 400 ppm. CDI- diluted under 400 ppm

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 cut leafy greens in walk in cooler in high volume, tightly covered plastic containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open pot of food stored on floor. CDI- removed from floor3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ope containers of lemons and pitcher of water at seld serve drink station.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed three food employees don gloves without first washing hands. CDI - corrected verbally, hands washed then gloving.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one tray of shell eggs had been moved onto lid of ready to eat sauce during rearrangement of foods during inspection. CDI - placed back where they belonged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on a few pans stacked above dish washing area. Observed soiled food chopper stored as clean. CDI - all broken down and run through dish process again.

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 foil covered hotel pan of cooked pasta measuring 70F after four andf one half hours of cooling. Observed two covered plastic pans of beans dated yesterday in walk in cooler - beans measured 56F in center of product, 48F near edges. CDI - voluntarily discarded. Spent a lot of time discussing cooling with PIC and having him address the items currently entering the cooling process.

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 covered pan of pasta cooling in walk in cooler. Observed covered stockpot of chicken broth cooling in walk in freezer. CDI - uncovered broth, discarded pasta (see 18). Observed very large pot of beans cooling on floor of walk in freezer. Beans measured 163F. Discussed with PIC dividing into smaller pans, adding ice wands, leaving ladle inside for frequent stirring.4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed refrigeration space is inadequate for amlout of food being cooled. PIC states facility is awaiting permit to move water heater into ceiling and add reachin cooler. Facility already has deliveries daily.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed many food items stored on floors of walk in cooler and walk in freezer - beef, peppers, sauces, cut lettuce, fruit drink, pot of beans, pot of chicken broth.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink without lid sitting on bottom shelf with clean pan storage in cook line. PIC removed drink. Also observed employee drink covered sitting on shelf above ice machine. Ensure proper storage for employee drinks.

2-301.15 Only wash hands in handwashing sink.-PF Observed strainer set in hand washing sink at front cook line with debris and splash from using strainer in hand washing sink. Repeat violation for dumping in hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black mold build up on inside of ice machine and stickers remaining on clean stacked pans making the food contact surface with sticker residue. Ensure stickers are removed completely if stacking clean food pans.

General Comment- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Do not use these to stabilize cutting boards. Reocmmend rubber mat or other material that is non-absorbant to stabilize under cutting boards.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and approved for its intended use. Observed sliding glass beverage cooler in back of kitchen that contained salsa's and cut leafy greens. Cooler states on data plate for the storage of non-potentially hazardous foods and botteld products only. Do not store potentially hazardous foods in this cooler.

2-301.15 Only wash hands in handwashing sink.-PF. Observed employee dumped ice into kitchen handsink. CDI - corrected, sink cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed line cooler was holding TCS foods above 45F. PIC was questioned - cooler was new and had iced up yesterday. Service person was called and adjusted cooler. After it was discovered cooler was now too warm, PIC turned it back down and will monitor until TCS food temperatures remain at or below 45F at all times. CDI - cooler adjusted, all TCS items were rapidly rechilled elsewhere or cooked immediately. Most had come from walk in cooler or had been processed this morning.

.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 pan of rice cooling in awlk in cooler. Pan was covered with plastic wrap. Rice measured 83F. Employee had covered erroneously, thinking that was required. CDI - PIC corrected and uncovered rice to finish cooling.

3-305.14. Protect unpackaged food from contamination during preparation. Observed employee cutting tomatoes on prep table loceted immediately adjacent to soiled drainboard side of warewashing 3 compartment sink. Drainboard was in use and covered with soiled utensils. CDI - temporary barrier put in place with lid.PIC will look at installing a splash guard.

3-302.15. Wash fruits and vegetables prior to use. Observed employee slicing unwashed tomatoes for use. CDI - explained that produce must be washed before being cut, combined with other ingredients, cooked, or served, according to the rule. PIC corrected employee and voluntarily discarded tomatoes. Processing resumed after washing tomatoes.

.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 chipped and loose baseboard tiles, damaged and leaking can wash. All items are already scheduled for reapir or replacement as new sinks are coming in next week.

7-102.11 Common Name-Working Containers - PF. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed several spray bottles of glass cleaner, quat sanitizer, and degreaser unlabeled throughout facility. CDI - all labeled properly.7-204.11 Sanitizers, Criteria-Chemicals - P. Sanitizers shall be at proper strength. Observed 3 spray bottles and a 3 compartment sink set up (not yet in use) with chlorine sanitizer at concentration well above 200 ppm. Error was discovered - a container of chlorine concentrate intended for a dish machine was substituted for the concentrated container of quat sanitizer. The chlorine concentrate was being run through the quat dispenser. CDI - made up manually, reordered quat.

4-302.12 Food Temperature Measuring Devices - PF. A thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. Observed no thermometer at all in facility. VR - will return to ensure compliance.

3-602.11 Food Labels - PF. Food packaged in a food establishment and available for self-service shall be labeled to include the common name of the food, ingredients (and sub-ingredients) in descending order by weight, accurate quantity of contents, name and place of business and major food allergens. Observed individually packaged cakes and puddings unlabeled. CDI - items placed behind counter, no longer available for self-service.

4-205.10 Food Equipment, Certification and Classification - C. Observed unapproved chest freezer.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed sink basket in sanitizer section of 3 comp sink was leaking and being repaired with plastic wrap.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesFacility food employees need to have an employee health policy either spoken or written.CDI- sample policy given

2-301.14 When to WashRules require hand washing between and glove changes between tasks/duties.Observed food employee handle multiple soiled surfaces from handles and trash cans and soiled utensils then handle ready to eat foods(portioning cooked pasta).CDI-PIC corrected food employee

3-501.15 Cooling MethodsRules require applicable TCS foods be cooled using approved effective cooling methods.Observed large volume container of cooling beans on prep sink at 120 F.CDI- split into multiple metal pans to cool in walk in cooler

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC on duty at onset of inspection had no food safety certification .PIC responsibilities include overseeing food employees are handling food properly. Observed PIC working in kitchen with food employee who was bare hand contacting ready to eat foods for a lengthy period of time.CDI- through instruction

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI by instruction.

3-301.11 Preventing Contamination from Hands3-301.11 Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.Observed food employee using bare hands to stuff avocados with bean rice mix. CDI- product cannot be cooked ;PIC voluntarily discarded.