CHIPOTLE MEXICAN GRILL #2183

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach/romaine salad mix cold holding at 48F. Observed red salsa, tomatillo salsa, and guacamole cold holding at temperatures between 46F and 52F at cold pan. CDI - All items were discarded and replaced with TCS foods at 41F or less. PIC has been advised to conduct frequent temperature checks of TCS foods and equipment. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on floor in walk in cooler. Observed bag of brown rice stored on floor in kitchen. -REPEAT- -1 point-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use food containers stored on floor. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use food container lids stored open and upright without protection or wrapping. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food splash and debris on non-food contact surfaces of cooking equipment, cold holding equipment, hot holding equipment, and shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Ensure lids and sliding doors on dumpster are closed when not in use. -0 points-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee drop a utensil, pick it up off of the floor and continue to work without washing hands. CDI - Employee was educated and they washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee drop a utensil and pick it up off of the floor. They then continued to work without discarding gloves and washing hands. CDI - Employee was educated, they washed hands and donned new gloves.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the back storage area.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee with a longer beard preparing food without a restraint.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the mop sink faucet without a back flow prevention device. CDI - Hose was removed.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed waste spilling out of the tops and sides of the outside dumpster due to the infrequency of pick-up.

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 heavy food debris on the floors of the back kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee phone stored on a shelf above a prep surface.

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 fail to wash hands after coughing directly into hand and returning to task. CDI- EHS discussed with PIC, PIC had food employee wash hands properly before returning to task.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer held on front prep line with food residue accumulation stored as clean. CDI- PIC removed item to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house guacamole in CH prep top, shredded cheese in expo prep top, temping above 41F. CDI- PIC removed items to WIC due to being within parameters, see item #33. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed TCS foods immediately placed in open air cold holding units after prep. Ensure TCS foods are quickly cooled using effective methods. CDI- EHS discussed cooling methods and procedures with PIC, PIC removed items to WIC with lids maintained off. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed two handwashing sinks in kitchen area with food debris, debris accumulation. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans being nested as clean with food residue. CDI- PIC removed items 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled steak temping below 135F in tortilla station. CDI- PIC removed item to be reheated due to being within parameters. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with build up of food debris by grill. CDI- PIC had buckets refreshed. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed low boy reach in cooler being held shut with duct tape. Observed dish machine not working. Establishment is using three compartment sink to wash, rinse, and sanitize equipment and utensils. Quat sanitizer at three compartment sink was measured at 200ppm. Facility does not use multi-use equipment. *REPEAT*

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with build up of food debris. -0 points-

4-501.11 Maintain equipment in good repair. Observed low boy reach in cooler being held shut with duct tape. Observed thermalizer not working in kitchen. Establishment is reheating TCS foods on stove top. Observed dish machine not working. Establishment is using three compartment sink to wash, rinse, and sanitize equipment and utensils. Quat sanitizer at three compartment sink was measured at 200ppm. A verification will be conducted by June 5th, 20025 to ensure dish machine has been repaired. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, turned on and playing video, while stored on prep table. CDI - Phone was turned off and moved to designated employee storage area. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed containers of marinated raw steak stored above box of fully cooked and ready to eat sliced beef in walk in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered and wrapped containers of tomato salsa and guacamole cooling in walk in cooler. Wrappings and covers were pulled aside to accelerate cooling. Observed tomato salsa and tomatillo salsa cooling in reach in unit at customer line. CDI - PIC has been advised to remove lids and wrappings to allow cold air to circulate in and around food to accelerate the cooling process. PIC stated that ice baths will also be used if TCS foods do not meet cooling parameters. PIC has also been advised to cool TCS foods in walk in cooler to 41F or below prior to placing TCS foods in reach in cooler. -0 points- 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 steak on make line at 115F and cooked cut chicken in HH box at 125F. PIC stated chicken was cooked less than one hour ago, cut on prep table, then placed in hot box for hot holding. Steak on make line was filled above fill line. -CDI- PIC placed cooked chicken and steak on TPHC with proper time stamp. PIC stirred steak and the temperature rose to 135F. PIC was advised to not fill steak over fill line to keep items above 135F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce on make line at 52F. Lettuce was prepped less than one hour ago. Cold holding unit was not turned on. -CDI- PIC placed lettuce in WIC for rapid cooling and turned unit on. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple dishes wet stacked. -CDI- PIC separated dishes for proper 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 buildup of food debris on interior of lowboy units.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken in hot box at 132F. Chicken had been cooked, recently chopped on prep table, and then placed in hot box for hot holding. CDI - Item was placed on TPHC. PIC has been advised to remove less chicken (smaller portions) from hot holding for chopping purposes to maintain temperature of 135F or higher. -0 points- 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 containers of shredded cheese, guacamole, and salsa cooling in walk in cooler. Establishment preps large batches of product and cools before service. CDI - Lids were removed to allow for cold air to circulate in and around food and to facilitate faster cooling. PIC has been advised to review cooling methods. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen and food prep areas. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing beard guards. -0 points-

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 container with build up of food debris. -0 points-

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 debris on floor under hot and cold holding equipment. Observed build up of dust on ventilation above grill hood system. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ladle stored as clean with build up of food debris on utensil storage rack . CDI - Ladle was taken to three compartment sink to be washed, rinsed, and sanitized. -0 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen food prep area. Establishment has licensed pest control service contract. Control insects to prevent infestation -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans with pooling water stored on drying rack. Position drying equipment and utensils on drying rack so that complete air drying is possible. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris, residues, and food splash on shelving, dry storage bins, and inside hot and cold holding equipment throughout establishment. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 food splash on walls behind hot holding area, behind three compartment sinks, and in dry storage areas. Observed build up of food debris and pooling liquid on flooring in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 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 tightly covered metal pans of lettuce, salsa, and cut tomatoes cooling in walk in cooler. CDI - Covers were removed and lettuce was moved to ice bath to rapidly cool to 41F or less. -0.5 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of onions stored on floor in storage area. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets and rings. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. -REPEAT- -1 point-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use food storage bowls on floor in storage area -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink. CDI - Paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed one metal food pan with some food residue. CDI - PIC rewashed and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating some residue. Clean and maintain.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the back warewashing area. PIC stated that they just had their pest control company service the establishment.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with beards, without wearing beards guards.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed area around the dumpster in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the wall behind the warewashing sink accumulating black residue. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored with single service bowls.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the chlorine dishmachine dispensing at 0ppm. Discovered that the sanitizer jug was emptied. PIC ran the machine but still not sanitizing properly. PIC will call for repair. Facility uses single service. In the meantime wash equipment and utensils in the dishmachine and set up the 3-compartment sink with sanitizer. Verification visit required to ensure compliance in 3 days. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in the hot holding at 121F. CDI - PIC voluntarily discarded the chicken. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsa at 45F at front service prep top cooler. CDI - PIC stated that the product was just made, allowed to cool down with ice bath.-REPEAT- overall cold holding has improved,

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the kitchen food prep area. PIC stated that they just had their pest control company service the establishment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of sanitizer at 0 ppm QAC. CDI - PIC remade the sanitizer and is now at the proper strength at 200 ppm of quat.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on refrigeration units are in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls under and near equipment, cookline equipment, prep tables, ice machine are accumulating food debris and residue. Clean and maintain. This may be attracting the flies.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded lettuce at 46F at front service prep top cooler. CDI - PIC voluntarily discarded during the inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the concentration of the sanitizing bucket was over 400 ppm, bleached out the test strip. This concentration is toxic, therefore shall be utilized on food contact surfaces. CDI - PIC diluted the sanitizer and is now between 50-200 ppm. Ensure that chemical sanitizer solutions meet the requirements specified in 40 CFR 180.940 Tolerence exemptions. Facility procedures does not specify concentration strength for chlorine on food contact surfaces.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with beards, without wearing beards guards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on the drying rack. -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 wall tiles next to the cookline area missing. Replace/repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans with some food residue on them. CDI - PIC moved pans to be rewashed.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of tomatoes and box of peppers on floor. CDI - PIC moved food onto shelves.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of sanitizer at 0 ppm QAC. REPEAT.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in reach in units and hot boxes and shelving next to grill and by cutting boards. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed the facility has procedures for vomit events but not diarrheal events. Please include clean up procedures for diarrheal events. General Comment: Provide emergency operating plans. Depending on the potential hazard involved and complexity of the corrective action, a facility may continue operations in the event of an extended interruption, if they have a written emergency plan, immediate corrective action is taken to eliminate, prevent or control any food safety risk and imminent health hazard associated with electrical or water service interruption. The regulatory authority is informed when the written emergency plan is implemented. For more information please visit: http://meck.co/FoodSafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut taco lettuce cooling from 8AM this morning at 48F. CDI - PIC voluntarily discarded the lettuce. -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 cut lettuce prepped this morning covered and stacked in the walk in cooler, temped at 48F. Cooling parameters were not met. CDI - PIC voluntarily discarded the lettuce. -REPEAT-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler prepping food without a hair restraint. CDI - Food handler put on hair restraint.

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 in sanitizing bucket at 0ppm. CDI - PIC remade the sanitizer and is now at 200 ppm of quat. -REPEAT-

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed refrigeration units accumulating food debris. CDI - PIC cleaned the interior of units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front prep line hand sink with chunks of food debris. CDI - PIC cleaned the hand sink and we discussed only using the hand sink for hand washing only.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded lettuce prepped this morning at around 6AM temped at 53 at 130PM, food did not meet cooling parameters. CDI - PIC voluntarily discarded the lettuce.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce at 53F. PIC states that lettuce was prepped in the morning then placed into the walk in cooler in deep metal pans, covered and stacked. CDI - PIC voluntarily discarded the lettuce as cooling parameters were not met. Discussed other options to properly cool.

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 the sanitizer in the sanitizing bucket below 200 ppm of Quat. CDI- PIC remade the sanitizing bucket and is now between 200-400 ppm of Quat. -REPEAT-

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine sanitizing at below 50 ppm of chlorine. CDI - PIC primed the machine and found that suction to the chemical jug may be missing therefore not pulling chemical properly. Dishmachine is now sanitizing at 100 ppm of Chlorine. Test chemical concentration of dishmachine often to ensure proper concentration is dispensing at the appropriate levels.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature of the chicken at 141. CDI - PIC placed back on the grill top and cooked to at least 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at front service prep line temped at 120F. CDI - PIC reheated the chicken to at least 165F on the grill top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at the front prep line temp at 52F. CDI - Allowed to place back into the walk in cooler to get back down to 41F or less. -REPEAT, but did not escalate points since all other cold holding temps were good and better than the previous inspection.

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 the sanitizer in the sanitizing bucket below 200 ppm of Quat. CDI- PIC remade the sanitizing bucket and is now between 200-400 ppm of Quat.

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

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 guac just made at 4:00, at 4:30 temped at 53 and then at 5:31 temped at 50, at this rate the product will not achieve 41 or below. Gauc is covered with plastic not allowing air flow. CDI - PIC Plastic on gauc was removed. this product has to reach 41F or below by 8PM, if not reached this product shall be voluntarily discarded. Verification visit required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at front prep top make station at 49F. Observed salsa at 44F, cheese at 43F just placed into the prep top make station. CDI- Lettuce was voluntarily discarded. Salsa and cheese were plaed back into the walk in cooler to get back down to 41F or below. *All other products in the prep top station were below 41F. Verification visit required within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce at 42-45F. PIC states that lettuce is prepped in the morning in running cold water and ice, then placed into the walk in cooler in deep metal pans, covered and stacked. Observed guac just made at 4:00, at 4:30 temped at 53 and then at 5:31 temped at 50, at this rate the product will not achieve 41 or below. Gauc is covered with plastic not allowing air flow CDI- PIC removed lids to all the lettuce in the walk in cooler. Plastic on gauc was removed. this product has to reach 41F or below by 8PM, if not reached this product shall be voluntarily discarded- REPEAT- Verification visit required within 10 days

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

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed cell phone on the food prep sink. CDI- Phone was removed.

General Comment. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce at 46F. PIC stated that lettuce was prepped at 6am and finished and put out on line at 10:45am. Lettuce was still in cooling process. CDI- Lettuce was removed from front line and placed in an ice bath. Educated PIC to make sure foods are properly cooled down to 41F before placing them into front units. Lettuce got down to 40F at 2:25.

Repeat Violation, Full Points-1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. On clean dish rack, observed metal pans wet nesting.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use trays not inverted, thus being stored where contamination can occur.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no hair restraint.

Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. On clean dish rack observed metal pans wet nesting.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed glove pieces in handsink upon entering facility. CDI - PIC removed pieces from handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over kids drinks. Lip contact surfaces exposed to potential contamination. CDI - Employee reorganized to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce on make line cold holding at 45F. PIC stated lettuce was cut a few minutes prior, and lettuce is for immediate service so it will be used within 4 hours. Observed hot salsa in walk in at 43F. CDI - Left hot salsa to cool in walk in. Salsa will also be used within 4 hours of prep. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed knives, plastic lids, and metal pans stored wet after cleaning and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observd lettuce in the temperature danger zone. Refer to temperature chart. CDI - educated to prepare food, cool down before storing in cold holding, use thermometers to verify temperature, then store in prep unit. Brought product to walkin cooler to rapidly cool to proper temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling down in cold holding unit. CDI - educated to prepare, cool, then cold hold. Cold holding units are not cooling units.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed walkin cooler vent dripping water. All food is stored in covered containers. No food is contaminated. CDI - food was relocated to a different location in the walkin to prevent contamination. PIC has called an order on the walkin cooler.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at walkin cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed facility using sanitizer buckets for blean disinfectant solutions. CDI - educated to properly label chemicals. Pulled chemical buckets to the back. Will use Purell Sanitizer spray for non-food contact surfaces.

4-501.11 Maintain equipment in good repair. Observed torn gasket at reach in unit. Advised to replace.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken not cooked to the proper temperature. Refer to the temperature chart. CDI - educated about proper cooking temperature for chicken. Food employee placed chicken back onto stove top to finish the cooking process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple products out of temperature in hot holding wells. CDI - pulled items to reheat. All product at proper temperature. Pork has been voluntarily discarded. Educated that all items shall remain at 135F or above to hot hold properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce out of temperature in the single cold holding well on the make line. Refer to temperature chart. CDI - educated that after preparation, product shall be cooled down to 45F or below before stored in cold holding units. Cool down uncovered in walkin cooler. Cold holding units are not meant for cooling. Refer to Violation 31.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed prepared lettuce in the cooling phase stored in the single cold holding well out of temperature. Refer to temperature chart. CDI - educated PIC and food employees that after preparation, if the food is not at 45F or below, then the product must be cooled down using proper cooling methods before product is stored in cold holding unit. Cold holding units are not meant for cooling. Brought product to walkin cooler uncovered to rapidly cool down. Went over proper cooling methods with PIC.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Facility has replaced the walkin cooler gasket. EHS observed torn gasket at the reach in unit by the warm chips. PIC, states that there is a work order already in place to replace gasket. Reach in unit is holding proper temperature.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food employee use Pure chemical incorrectly; after chopping chicken with knife and cutting board, food employee sprays chemical then places knife on knife rack. Chemical label states that for general use, spray till wet for and have 1 min contact time and then wipe off with rag. Also, facilities SOP states to use as a 4th and final step for proper sanitizing along with air drying. Food employee did not do any of these. If used as a general cleaning, after use with food, spray and hold for a contact time for 1 min then wipe off with rag, or use as 4 th and final step and air dry.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce and blanched bell peppers covered in plastic wrap in walkin cooler cooling down. Product not cooling down rapidly. 70F - 53F / 180 min = .094 F per min. Leave product uncovered to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed torn gasket at walkin cooler. Advised to repair. Walkin cooler holds proper temperature. Refer to temperature chart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork out of temperature. Refer to temperature chart. CDI - turned up equipment; advised to turn food more often to recieve the proper heat, switch out more often, or turn up equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the container of lettuce all the way at the beginning of the display line out of temperature. Refer to temperature chart. CDI - advised to keep food at 45 F or below. Discarded the product.

4-501.11 Maintain equipment in good repair. Observed slight tear in the walkin cooler gasket. All food in walkin cooler is at proper temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue and food debris on pans stacked within each other and stored as clean. CDI-taken to be re-washed. Observed slight build up in interior of ice machine and soda nozzles.

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 just cut lettuce cooling in open prep unit on line. CDI-taken to walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white cilantro rice stored on steam table below 135F. Rice had just been mixed with cilantro and lime juice and placed onto steam table. Upon discussion with PIC, it was learned that a mixture of pasteurized lemon/lime juice mix is stored on ice and this cold product mixed with hot rice. PIC stated that this procedure of keeping juice cold is mandated by corporate standards. EHS discussed that employees must temp the rice after it is mixed with these ingredients and if not up at 135F or above, it must be reheated before being placed into steam table. CDI-rice reheated. Also observed some pans of meat and rice overfilled on steam table and temperature hovering right at 135F. Do not overfill pans to ensure temperature is holding correctly at all times.

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

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service bowls stored on the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several white cutting boards stored as clean under front counter with food and greasy residue. Observed two knives stored on magnet as clean with food residue. CDI by placing at 3 comparrment sink to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer should be maintained at 150-400ppm as according to manufacturer. Observed several red buckets with about 50ppm. CDI by emptying and refilling buckets. Observed sanitizer from dispenser at correct concentration.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed about 5 cutting boards in front area used for slicing of meats heavily pitted and stained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice, brown rice and black beans held hot below 135F. CDI-rice discarded and black beans reheated to boiling. Keep items on steam table stirred to ensure product is held hot at proper temperature throughout.

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

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

4-502.11(A) Maintain utensils in good repair. Observed coating on lemon juicer peeling, flexible cutting mats and spatulas stained.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed inside of lettuce spinner with debris. CDI - Cleaned during inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed two quat sanitizer buckets with low concentration - 100ppm at back shelf below prep area. CDI - sanitizer dumped and refilled on site. 4-703.11 Hot Water and Chemical-Methods - P A contact time of at least 30 seconds shall be used when sanitizing with quat sanitizer. Observed employee dip knife in quat sanitizer for 1 second. CDI - had employee rewash and sanitize knife for at least 30 seconds.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked on shelf and drain board of 3-comp sink at back. Repeat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of to-go bags stored on floor at back storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed diced steak on serving line steam table @ 120F. CDI - steak discarded. Unit turned up to next setting.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed guacamole, pico, and hot salsa > 45F that had been placed on serving line cold unit before cooling down. CDI - products pulled from serving line and replaced with fresh product.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with bracelet on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without hair restraints on.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Quat test strips could not be located. CDI - by instruction to provide. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.

2-102.12 Ensure all facilities have a certified food protection manager on site at all times. Observed PIC without food manager's certification and no other persons present with certification. Facility has until October 14, 2014 to comply.

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 metal pans of guacamole (48-53F) cooling in bottom of reach-in prep tightly covered. Observed a pan of guacamole in top prep > 45F cooling. Discussed proper cooling methods. CDI - pans loosely covered and placed on ice to rapidly cool.

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

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug cracked to dumpster. Observed bottom of dumpster damaged.

2-102.12 Ensure all facilities have a certified food protection manager on site at all times. Observed currently no one present with food manager's certification on site. New facilities have 210 days from date permit was issued to provide food manager certification.

3-501.15 Use proper methods for rapid cooling of TCS foods. Observed items just prepared cooling down in reach-in cooler line > 45F. CDI, discussed cooling prepped items down first in walk-in cooler to reach-in 45F then transferring to reach-in cooler.

2-303.11 Food handlers shall not wear jewelry on wrists. Observed employee with bracelets on but not handling food (only at cash register at time of inspection).2-402.11 Food employees shall wear hair restraints when handling food.

4-901.11 Properly air dry utensils and equipment before stacking. Observed metal pans stacked wet on dish shelf.

4-302.14 Provide test strips for checking sanitizing solutions. Observed incorrect test strips available for testing quat sanitizing solutions. CDI, by providing.