VIVA CHICKEN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed two multi use utensils stored as clean with food residue present on inside surface of utensil. EHS observed two metal pans with sticker residue present on exterior surface and observed pans stacked on each other. EHS observed multi use dicer with food residue present on blade service. EHS observed one dining bowl with food residue present on food contact surface. CDI - PIC removed items to three compartment sink to be washed, rinsed, and sanitized. (1.5) 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)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cook steak, cut tomato/onion mix, and adobo pepper sauce above 41F during inspection. PIC stated items were prepared earlier today but would have been cooled down prior to placing into storage. EHS verified prep time with time stamp on date mark. CDI - PIC removed beef and tomato mix from make line and placed into WIF to quickly cool due to being within the cooling window. Mayo/adobo pepper sauce was voluntarily discarded due to being over 4 hours. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 EHS observed max/min thermometer onsite with dead battery and unable to turn on. CDI - PIC replaced battery, EHS observed thermometer in good working condition. (0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans with food residue and debris present on interior surface of pans. CDI - PIC removed pans and placed items at three compartment sink to wash, rinse, and sanitize. (0) 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 EHS observed three sheet pans of rotisserie chicken below 135F(see temp chart). Food employee stated chicken was just removed from hot holding to cut for catering orders and placed back into hot holding box. PIC verified. EHS discussed hot holding expectations and processes for reheating food prior to placing into hot box. EHS emphasized checking temperatures after cutting chicken prior to placing into hot box or moving. CDI - PIC placed into different hot box with higher temperature. EHS monitored and observed chicken at 165F within the reheating window. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed four items in make unit during inspection. PIC stated these items were prepared today and placed into make unit. PIC stated procedure is to date prior to placing into table, however, due to business and call-outs today facility has been very busy to keep up with demand and did not have time to date properly or verify. CDI - PIC dated all items in make unit, EHS provided education. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 EHS observed inadequate cooling rates for quinoa salad. EHS observed item actively cooling in make unit with flip top lid open during entire inspection. EHS observed containers of quinoa salad in WIC covered and actively cooling. EHS observed inadequate rates during inspection. CDI - PIC removed lids from quinoa salad and replaced container in make unit with container observed below 41F. **EHS is notating an improvement on procedures observed. EHS observed numerous items actively cooling during inspection with proper cooling rates observed and efficient methods exhibited. EHS will de-escalate points due to improvement. EHS will deduct full points on next inspection if improvement does not continue. Last inspection EHS observed 1 item inadequately cooling vs. 1 item that was observed cooling properly. This inspection EHS observed 1 item with inadequate cooling rate vs 4 items observed with adequate rates. No risk control plan required at this time. (0.5) REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed two gnats by shelving containing cleaned equipment and pans. PIC stated pest control visits monthly and will note for next visit. (0)

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 EHS observed max/min thermometer with dead battery during inspection. CDI - PIC replaced battery. (0.5)

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. EHS observed non-food contact areas on exterior surfaces of equipment, shelving in WIC, and interior of make units and gaskets soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed portioned yellow sauce (containing garlic/oil mixture) being held in ice bath on expo line. EHS observed sauce at 55F. PIC stated sauce is typically kept in reach in unit. However, during busy periods facility will place sauce on ice for easy access. EHS suggested using time as an alternative for this and provided PIC with TPHC form. CDI - PIC stated sauces had been out for one hour. PIC removed sauces and placed in WIC to cool. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 EHS observed canary beans actively cooling in WIC. EHS observed inadequate cooling rates during inspection. EHS observed canary beans with thin film over top and suggested active stirring during the cooling process to achieve proper cooling rates. CDI - PIC removed beans from WIC, stirred them, and placed in WIF to quickly cool. EHS verified cooling adequate cooling rates prior to end of inspection. REPEAT. (1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths by front expo being actively used and stored wet on top of spray bottle. EHS advised once wiping cloths is wet it shall be placed in properly concentrated sanitizer between uses. CDI - PIC removed linen from service. (0)

4-501.15 Operate a warewashing machine in accordance with the data plate. EHS observed dish machine in disrepair. PIC stated they believe a wire may have came loose and unit is not turning on anymore. For now, facility has been using three compartment sink to wash, rinse, and sanitize.

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. EHS observed build up of black residue in gaskets of reach in units. EHS observed outside surfaces of equipment soiled with food debris on make line. Increase cleaning frequency to avoid accumulation. (0.5)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed broken floor tiles by dish machine. EHS observed wooden wall panel where single service items are being stored. This wall has gaps exposing the interior of wall and wood has portions that are unsealed. (0)

6-303.11 Provide required lighting intensity. EHS observed inadequate lighting by mop sink. Repair light bulbs to provide adequate lighting. EHS observed light intensity at 3.35 foot candles above can wash. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health reporting agreement posted on wall. PIC stated they do not have signed copies and have not reviewed this policy with staff. CDI - EHS provided copies in English and Spanish for facility to utilize. PIC stated this will be done this week and EHS advised to retain signed copies in facility. EHS advised to review this policy throughout the year. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 chicken soup and canary beans in WIC above 70F (see temp chart). These items were prepared at 11am. CDI - PIC voluntarily discarded items. REPEAT. (1.5) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two sheet pans of rotisserie chicken and a container of peas and carrots held below 135F in alto sham (see temp chart). CDI - PIC voluntarily discarded these items. REPEAT. (3) 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 chicken soup cooling in large cambro and canary beans in large metal pans cooling in WIC. These items were observed cooling ineffectively and did not meet cooling time and parameters. CDI - Items were voluntarily discarded. REPEAT. (1) 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 a few flies in kitchen and dish area during inspection. PIC stated they have recently had Orkin visit facility to install pest traps to eliminate this issue. (0)

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 AC vents above make units accumulating dust. Increase cleaning frequency to avoid accumulation. (0)

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed eight risk factor violations noted during the inspection. EHS will return to determine if PIC knowledge and violations have been corrected. 10-Day VR Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed several employee beverages on prep surfaces throughout the inspection. CDI- PIC advised employees to relocate drinks to designated areas.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two food employees use their bare hands to turn off facet at hand washing sink. Observed an employee go into the back kitchen then return to prep line to serve food without a handwash or glove change. EHS advised PIC of incorrect hand wash. CDI- PIC advised employees to rewash their hands the correct way.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items in the WIC and in the chicken WIC that were uncovered and not in active cooling. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored next to liquid eggs and RTE peppers. CDI- PIC corrected storage order. 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 equipment parts, a slicer, scoops, veggetable chopper, and metal pans that were stored as clean with visible food debris. CDI- PIC took 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 . 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed that the high temp dish machine reached 158F. Facility must refrain from using the dish machine until it has been repaired. Facility must utilize 3-compartment sink. Due to volume of dishes at the facility EHS told facility they must use only single service items until EHS’ verification visit. 3 dayVR Required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 lettuce and lettuce and cut tomatoes in the WIC cooling. Tomatoes were at 46F and cut lettuce was at 47F. Food had been prepped at 8:30AM. After 30 minutes EHS temped items again and they were above 41F with only 30 minutes left in the cooling period. Food would have missed cooling parameters if EHS did not intervene. CDI- Items were placed on sheet tray in WIC. After 15 minutes items had cooled to 41F. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and two containers of cooked rice being hot held in an alto sham below 135F. See temp chart. CDI- PIC moved items to oven to reheat. All items were reheated to 165F. REPEAT. Full Points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa, cut lettuce, avocados, corn salad, provolone, tomatoes, and feta at a prep unit above 41F. PIC stated that items were prepped and placed into unit around 9AM. CDI- EHS allowed PIC to place items into WIC to cool since they had recently been placed on the line. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on clicked tomatoes in grill drawer. CDI- PIC voluntarily discarded the item. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items in the WIC cooling in containers with tightly closed lids and items that were cooling stacked on top of each other. These methods do not allow for adequate cooling. CDI- PIC opened all the lids to the containers of food that were cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in a solution with 0ppm of sanitizer. CDI- PIC took all buckets to be refilled. The sanitizer tube was slightly disconnected at the dispenser.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on sliced avocados inside flip top unit. CDI - Products taken for proper washing.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed an employee using a cloth to dry dishes in the dish pit. EHS educated PIC on the need for air drying. CDI- PIC directed employee to stop drying with cloth and had all dishes that were dried with a cloth re washed, rinsed, and sanitized. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean dishes wet stacked on clean dish storage racks. CDI- PIC took items to dish pit to be re washed, rinsed, and sanitized. REPEAT.

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 that facility did not have an accurate irreversible measuring thermometer. EHS’ dish plate thermometer ready 158 while facilities read 154. Calibrate thermometer or replace if needed. 10 Day VR Required.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the 3-compartment sink. Repair as soon as possible.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with food for the facility in the WIC. Employee food must be stored in a separate area from facility food that prevent contamination. CDI- PIC removed employee food items. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed the fans in the chicken WIC in need of cleaning. There was visible dust in the WIC and exposed food. Clean the fans so that food is not exposed to dust.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up of soils in one internal chute of ice machine. Maintain cleaning schedule such that ice machine internal components do not accumulate soils or discoloration. 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 one (1) trays of rotisserie chickens in prep area mini alto Shaam holding between 120F and 129F. CDI - PIC voluntarily disposed of out of temperature food items; alto Shaam was observed with loose and hanging gasket, preventing seal. PIC turned of alto Shaam, reheated chicken to above 165F in standing oven, and placed in other available hot holding. REPEAT. Note: No escalation in point deduction. Fewer portions of TCS food were found failing to hot hold. Items were observed prior to 2 hours out of temperature and were reheated accordingly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) plastic food containers at dish drying area stacked while wet. CDI - PIC rotated dishes to 3 compartment sink for washing, rinsing, and sanitizing.

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 two (2) stacks of single service articles (to go cups and cup lids) on top of ice machine, beneath actively dripping water filter. CDI - PIC voluntarily disposed of single service articles exposed to splash.

4-501.11 Maintain equipment in good repair. Observed actively dripping ice machine external filter with water being collected in pan. Observed mini alto Shaam with loose, hanging gasket, preventing proper hot holding. Repair and replace damaged equipment as needed to maintain TCS foods at proper temperatures and to prevent potential contamination.

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 max/min thermometer for measuring high temp dish machine with dead battery at start of inspection. CDI - PIC retrieved replacement battery prior to the end of inspection. Note: EHS and PIC observed variable final rinse temperatures at high temp dish machine, ranging from 165F to 176F. EHS observed final maximum temperature on plate thermometer of 160.7F; PIC thermometer registered final maximum temperature of 157.6F. EHS advises PIC verify functionality of both high temperature dish machine and max/min thermometer prior to utilizing high temp dish machine as means of sanitizing soiled dishes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) trays of chicken in prep area mini alto Shaam holding at 120F and 124F. CDI - PIC voluntarily disposed of out of temperature food 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several (greater than ten) boxes and portions of TCS food (bagged cut lettuce and salad mix, bagged cooked eggs, sauces made with pasteurized egg) holding in offsite refrigeration truck due to ongoing renovation of vegetable WIC. Initially observed items in cooler at temperatures of approximately 50F to 56F, and ambient temperature of approximately 57F. Per conversation with PIC, truck cooler was functional less than one hour prior. Observed four (4) portions of TCS food (sliced provolone, lettuce, quinoa mix and quinoa stuffed avocados) in open main prep top above 41F. CDI - PIC restarted cooler in Refrigeration truck to allow cooling of TCS food. Final ambient temperature was approximately 37F and TCS food was observed cooling correctively. Items in prep top were rotated to standing cooler to cool correctively. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) container of oil at dry storage area with no label. CDI - PIC labeled oil.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies in back of house area throughout inspection. Keep working to prevent and eliminate pests.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) paper cup used as dispensing utensil for cinnamon sugar powder. CDI - Cup was removed without verbal correction by EHS.

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 oil and soil buildup on flooring throughout back of house. REPEAT. Note: No escalation in point deduction due to change in nature of violation; ceiling tiles have begun process of replacement. Floor soil is directly related to ongoing construction and alteration of WIC.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) pan of cut tomatoes stored in direct contact with pan of whole washed tomatoes in WIC 2. CDI - Tomato bins were moved to separate shelving to prevent improper food contact.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one (1) veggie dicer and one (1) slicer at clean dish racks stored as clean with food debris on blades. CDI - Cutting equipment was moved to the dish pit area to be washed, rinsed and sanitized. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up of soils in one internal chute of ice machine. CDI - PIC delegated cleaning of ice machine to employee, to be done at a later point. Maintain cleaning schedule such that ice machine internal components do not accumulate soils or discoloration. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed minimal cooling achieved in one (1) portion of TCS food (pan of red sauce) in WIC 1. All other items within WIC were observed at cold holding temperatures (raw chicken bags, cooked chicken on speed trays) or cooling at effective rates (pans of yellow sauce cooling from higher initial temperatures. PIC rotated sauce bin to freezer to prevent potential cooling failure. Ambient temperature of unit was observed fluctuating from 39F to 44F while inside of unit. Elevated cold air unit produced temperatures of 40F to 41F. Door gauge was observed recording a temperature of 50F after time in unit, displaying 44F after approximately 10 minutes. A verification of unit capacity to cool will occur no later than 04/14/2024.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) container of feta cheese in prep top with spoon handle contacting food. CDI - PIC removed spoon to 3 compartment sink for corrective cleaning and replaced it with readily available clean utensil.

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 four (4) single service articles (paper boxes, plastic to go boxes) at open prep top and server racks with exposed food contact surfaces. CDI - PIC and EHS inverted exposed single service articles.

4-501.11 Maintain equipment in good repair. Observed high temperature dish machine out of service. Per conversation with PIC, dish machine rinse cycle is not consistently achieving temperatures of 160F when checked with high temperature dish plate. Facility has been utilizing 3 compartment sink procedures in the interim, and repair personnel are scheduled to assess machine within the week of inspection.

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 approximately five (5) ceiling tiles in kitchen at 3 compartment sink with inset oils and staining. Clean/replace soiled floors, walls, and ceilings as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed dicer stored as clean with food debris on blades. CDI - Dicer was moved to the dish pit area to be w/r/s.

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: 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 . Observed beans cooked the previous day and placed inside the WIC to cool overnight at 44F at 4:00 PM the following day. CDI - Beans were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed pan of chicken leg quarters held inside hotbox below 135F. CDI - PIC reheated chicken to 175F before placing inside hot box.

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: 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 . Observed speed rack with 8 pans of shredded chicken with no date marking. CDI - PIC placed the correct date marking on chicken.

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: 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 . Observed 2 covered pans of beans cooling from the previous night at 44F. CDI - Beans were voluntarily discarded.

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 container of salt with no label. CDI - Salt was labeled.

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 with dead batteries. 10 day VR required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate sink & surface sanitizer strips. 10 Day VR required.

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

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 sink on make line separating from wall, in need of repair.

5-202.12 Provide at least 100F water at handsinks. Bathroom handwashing sinks not reaching 100F. PIC will call technician to adjust hot/cold water mixing valves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Quinoa in prep top on serving line was observed above 41F (around 44-45F in middle top of food but 41F and below in bottom of pan). Temp violation possibly due to overfilling pan. CDI-PIC removed food and placed into walk-in cooler uncovered. Discussed filling quinoa more below fill line of food pan before placing into prep top. 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 pulled chicken covered with plastic wrap in walk-in cooler sheet tray. Chicken was still 60F. CDI-Plastic wrap pulled back. Second temp check 30 min later, EHS observed temperature to be 43-47F 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 a few flies in back of house area. Keep working to prevent and eliminate pests.

REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed cook line hand wash sink pulling away and no longer sealed to wall. 4-501.11 Maintain equipment in good repair. Observed leak in produce walk-in cooler. Facility is catching leak in large pan on speed rack. Food is protected.

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. Minor cleaning needed around cooking equipment and ceiling tiles in dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean vegetable slicer, scoop, and cutting board with food debris and residue. REPEAT. CDI - PIC removed items to be rewashed. 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 .

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 chicken soup from previous day in WIC 2 above 41 F. Items that were actively cooling were moved to back WIC. CDI - PIC voluntarily discarded. VR. 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 bean/tomato salad, quinoa salad, and sauces containing pasteurized egg from previous day above 41 F in WIC 2. CDI - PIC voluntarily discarded. Items that were actively cooling were moved to back WIC. VR. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans, corn, and pulled chicken in steam well below 135 F. See temp chart. Steam well holding corn and chicken was not turned on. PIC stated that foods are reheated to 180 F in combi oven before moving to steam wells. CDI - foods were moved back to combi oven to reheat before moving back to hot holding. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed tray of egg patties in hot box at 63 F. Food employee stated that egg patties were thawing. Thaw food under refrigeration, submerged in cold running water, or as part of a cooking process. CDI - patties were moved to WIF to rapidly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open at start of inspection with no method of protection from insect or rodent entry. Back door remained open during inspection.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed cook line hand wash sink pulling away and no longer sealed to wall.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom. REPEAT.

5-202.12 Provide at least 100F water at handsinks. Observed high water temp of 64F in men’s restroom and 84F in women’s restroom. PIC stated service provider is scheduled for repair next Monday. 6-301.14 Post a handwash sign at each handsink. Observed hand sink in men’s restroom with no hand wash sign. CDI: EHS provided sign.

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 pan and a vegetable slicer with soil build up being stored as clean on shelf in front of dish machine. CDI: PIC returned items for W/R/S.

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 individual to go containers of rocota sauce and huacatay sauce being stored on ice on server sauce cart between 47F and 51F. CDI: PIC moved sauces on top to cooler to rapidly cool. Sauces on bottom were holding at 41F. REPEAT. Points not escalated due to good overall cold holding.

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 a working bottle of water and metal containers of soy sauce at grill with no label. Label all working containers of food.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a cup used as a scoop with bottom half of handle submerged in white rice hot holding next to grill. CDI: PIC removed scoop from white rice.

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 4 spatulas with chips and deep cuts and cracks hanging from clean utensil storage rack. CDI: PIC discarded spatulas.

5-501.17 Provide a covered waste bin in female restrooms. Covered waste bin was not available in female restroom. Provide a covered waste bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various products registering > 41 F inside prep unit, lowboy unit and walk-in cooler I (WIC I). Refer to temperature chart. Foods inside prep and lowboy prepared prior to EHS arrival. Items inside WIC I were prepared yesterday evening and had not been used for today’s services. CDI - Prep and lowboy unit items relocated to WIC II, WIC I product voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed box of camp fuel oil cells stored over box of single service catering aluminum take-out containers on shelving unit. CDI - Box of camp fuel oil cells relocated to chemical storage shelving unit.

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 wiping cloth on prep table. CDI - PIC removed cloth.

REPEAT: 3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on sliced avocados inside flip top unit. CDI - Products taken for proper washing.

4-501.11 Maintain equipment in good repair. Observed split gaskets at left and middle door of upright reach-in freezer next to hotbox. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall to floor joint tile right of 3-compartment sink and damaged dry wall corner left of can wash. Repairs needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on handles without barrier. CDI - EHS educated and hands properly washed.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed plastic containers with sticky adhesive residue stored as clean at dry storage shelving unit. CDI - All utensils relocated to dish pit to be re-washed, rinsed & sanitized.***Points scaled back due to significant improvement from previous inspection.

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 deep containers of avocado stuff with quinoa cooling inside lowboy and cold drawer units. Refer to temperature chart. PIC and employee present advised that the items had been prepped 10 minutes prior to EHS arrival. CDI - EHS educated, products separated into flat sheet pans and relocated to upright reach-in freezer for proper cooling to < 41 F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies at facility during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x1 employee with out hair restraint.

REPEAT: 3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on sliced avocados inside x2 flip top units. CDI - Products taken for proper washing.

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 soiled single service bowls stored on shelving unit above front prep station.

4-501.11 Maintain equipment in good repair. Observed split gaskets at upright reach-in freezer next to hotbox and ice build-up inside upright reach-in freezer next to prep table towards back of facility. Also observed hand sink next to prep sink in need of caulking.

5-205.15 Maintain a plumbing system in good repair. Observed leaking at 3-compartment pre-rinse faucet body, dish machine pre-rinse hot water faucet handle, plumbing underneath dish machine pre-rinse station, plumbing underneath hand sink located between shelving unit and prep sink and at plumbing underneath prep sink. Repairs needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall to floor joint tile right of 3-compartment sink and damaged dry wall corner left of can wash. Repairs needed.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers with food debris and plastic containers with sticky adhesive residue stored as clean at dry storage shelving unit. CDI - All utensils relocated to dish pit to be re-washed, rinsed & sanitized. 10-DAY VERIFICATION REQUIRED TO ASSESS FACILITY’S COMPLIANCE WITH FCS.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed beans at 114 F at hot steamer well. Product had been put into hot holding 30 minutes prior. CDI - Food re-heated to > 165 F.

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 protein walk-in cooler unable to maintain temperatures < 41 F. Refer to temperature chart. PIC demonstrated invoice of product that arrived to facility prior to EHS arrival. CDI - PIC accommodated all protein walk-in cooler items inside additional walk-in cooler storage unit. Facility will discontinue of protein WIC until repairs made. 3-DAY VERIFICATION REQUIRED.

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 TCS foods cooling tightly covered inside walk-in coolers and cold drawer. Refer to temperature chart. PIC and employee present advised that the items had been prepped prior to EHS arrival. CDI - EHS educated; products from cold drawer uncovered and relocated to upright reach-in freezer, other items in WIC uncovered to allow proper cooling to < 41 F.

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

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on sliced avocados inside flip top unit. CDI - PIC voluntarily discarded items

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet nested at drying shelving unit. CDI - Utensils separated to allow proper air drying.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table. CDI - Item removed. REPEAT: 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored on high shelving unit with retail items. CDI - Items removed..

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers with food debris and several plastic containers with sticky adhesive residue stored as clean. CDI - PIC took all utensils to be re-washed, rinsed & sanitized. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark brown build up on white catch plate inside ice machine. PIC states that the facility cleans equipment quarterly via 3rd party company. Recommend higher and thorough cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed corn at 128 F and white rice at 98 F in hot holding. PIC and employee present stated that the products were placed into units 30-45 minutes prior to today’s inspection. CDI - Products re-heated to > 165 F.

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 salad and beans with out date marking requirement. PIC determined all products were from 3/2/22. CDI - Salad voluntarily discarded (for quality purposes) and beans date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle in dining room. Item determined to be peroxide multi-surface cleaning agent for tables. CDI - Product labeled.

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 tightly covered containers of feta cheese in walk-in cooler. Labeling indicated that items had just been placed into unit. CDI - Containers uncovered.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2x flies at facility during inspection.

REPEAT: 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 clear cups, aluminum containers, salad bowls and food storage containers stored on floor throughout facility. CDI - PIC relocated all items to shelving.

4-501.11 Maintain equipment in good repair. Observed split gasket at under counter reach-in freezer at front end. Also observed warewashing leaking through sides of door during washing cycle. PIC states that a work order for repairs to equipment has been placed and through Whaley and The Seals has yet to be determined; work order invoice presented to EHS during inspection. Repairs needed.

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 a non-functional device for high-temperature warewashing. PIC discovered that the device’s battery had been taken out. PIC unable to find a replacement battery onsite. 10-DAY VERIFICATION REQUIRED.

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 cleaning needed on flooring inside of chicken walk-in cooler.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored with retail items on shelving inside of walk-in cooler. CDI - PIC voluntarily discarded all items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stored as clean with some food debris and sticker residue present. CDI - PIC took items to be re-washed, rinsed & sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark brown build up on non-food contact surfaces of soft drink machine.

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 wiping cloth on prep table. CDI - PIC removed cloth.

4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Observed several metal pans wet nested at drying station. CDI - PIC re-arranged items for proper air drying.

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 soiled to-go containers stored on prep station. CDI - PIC voluntarily discarded.

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 no testing method for high-temperature warewashing. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up on lowboy reach-in gasket at front line. Recommend thorough and higher cleaning frequency.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed three compartment sanitizing solution at 0 ppm concentration during inspection. EHS & PIC made several attempts at dispensing sanitizer. CDI - PIC manually dispensed sanitizer solution into sanitizer basin and tested its concentration at 200 ppm. PIC has contacted chemical provider for repairs; will manually dispense sanitizer at 3-compartment sink and use test strips to ensure proper concentration levels are achieved until repairs made. VR required.

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 sliced tomatoes missing date marking. PIC states that these were prepared the day before inspection. CDI - PIC provided 7/27 date mark on product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in back of house.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch while handling food. Remove jewelry from wrists while handling food.

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 knife stored in space between make unit top. EHS advised that is not considered a clean storage are. CDI - PIC removed utensil to be W/S/R at 3-compartment sink.

4-602.13 Nonfood Contact Surfaces - C. Observed debris on non-food contact surface of ice machine.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near prep station. CDI - Paper towels provided. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of pulled chicken hot holding in steam well with temperatures between 102F-137F. CDI - PIC reheated all chicken to 179F in steamer before placing back into hot holding. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-made salads in prep unit holding at 44F. Ambient temperature of unit 43F. CDI - Salads voluntarily discarded by PIC. Observed raw chicken in chicken cooler reading between 46-47F. Observed ambient temperature of unit at 43F. Chicken had been there since 10am. Facility unable to determine when walk in cooler started raising in temperature. EHS allowed facility to rapidly cool raw chicken in second walk in cooler - approved by supervisor S. Williams. Facility to keep chicken in separate walk in cooler until chicken walk in cooler is repaired. Facility has plenty of refrigeration to continue operation with one cooler not operating. A VR will occur by 4/25/2021 to ensure coolers are operating properly. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato and onion salad cooling in prep top at 48F. PIC noted that corporate guidelines have them pull all ingredients from the WIC, mix them together, and then place into prep to simultaneously cool and serve. Since all items are pre-diced and kept in walk in cooler at 41F, EHS recommends using TPHC for salad. CDI - PIC moved items to walk in cooler to rapidly cool before placing back into prep unit. TPHC form was filled out with PIC and emailed to him. - REPEAT - 1 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on counter during inspection. CDI - PIC moved to sanitizer bucket. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still present. - REPEAT - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several items stacked together wet on drying racks. CDI - PIC and EHS went through and separated items. - 0 -

45 4-501.11 Maintain equipment in good repair. Observed chicken cooler walk in unit door with self latching hinge no longer operational. Facility must repair door to ensure it is self closing. - 0 -

5-205.15 Maintain a plumbing system in good repair. Observed front-line hand sink in need of being recaulked. Item pulling out from wall and no longer easily cleanable. - 0 -

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep top next to cutting board being used to slice tomatoes. CDI - PIC moved sanitizer bucket away from potential contamination. - 0 -

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 prepped salads and sliced tomatoes cooling covered in prep unit. Observed tomatoes, feta, and tomato/onion salad cooling in prep top. CDI - Salads and tomaotes vented and moved to WIC to rapidly cool. Feta, tomatoes, and tomato/onion salad moved to WIC to rapidly cool. - REPEAT - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of oil and sugar on back prep table without labels. - REPEAT - 1 -

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still present. - 0 -

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 several scoops stored in food containers with handles making direct contact with food items. Store scoops with handles faceing out. CDI - PIC removed scoops. - 0.5 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored above chicken on prep surface. CDI - Drink removed. - 0 -

2-102.12 Certified Food Protection Manager - C. Observed PIC with expired food safety certification. No other certified manager present.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially pre-cooked frozen plantains placed into fryer final temperature 55f placed into hot holding unit. CDI - PIC discarded. Ensure commercially prepared pre-cooked TCS foods are reheated to 135f or higher before placing under heat lamp for hot holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed upright heated cabinet holding cooked chicken at 119f. PIC indicated chicken placed into unit 45 minutes earlier. Chicken removed from unit, processed and moved to walk in cooler. Ambient air temp of hot cabinet 131f. PIC noted that unit has been repaired multiple times and continues to have issues. VR required. Do not use the hot holding cabinet until it consistently maintains TCS foods temperatures of 135f or higher. 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 pans of sliced tomatoes placed in deep plastic container in service prep top and in deep plastic lidded containers in service unit reach in cooler after slicing. CDI - tomatoes moved to shallow metal pan and placed in walk in cooler to quickly chill. Use a method that allows the tomatoes to quickly cool to 41f before placing into service unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic container holding sugar and plastic squirt bottles containing water with no identification. Label all food items that are not easily identifiable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back of house. Contact PCO for service.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in bucket of sanitizer at 50ppm quat. Use test strips to ensure quat sanitizer is at proper concentrations. Observed wet used wiping cloths laying on equipment surfaces in back of house. Once used, store soiled wiping cloths in sanitizer solution at the proper concentration or remove to soiled linen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stored stacked together wet at clean dish area. Air dry containers before stacking together.

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 items stored directly on floor in back storage room. Store single service items at least 6 inches off of the floor to prevent contamination.

4-202.11 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. Multiple plastic food containers with cracked/broken food contact surfaces present at clean dish area. CDI - PIC discarded. 4-501.11 Maintain equipment in good repair. Upright hot holding cabinet not maintaining temperatures as required. Temperature gauge not operational. Repair or replace.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three full trays of rotisserie chicken in hotbox 1 and hotbox 2 maintaining temperatures of 110F-133F. See chart above. CDI - All the chicken was reheated to 180F-190F and placed in a hotbox that is maintaining proper temperatures. VR to be done by 6/20/20.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of cut lettuce, 4 pans of diced eggs, and a pan of cut tomatoes maintaining temperatures above 41F. See chart above. CDI - All 4 pans of diced eggs were voluntarily discarded. The lettuce and tomatoes were taken to WIC for cooling. VR to be done by 6/20/20 on cold drawer holding the eggs. No signature needed due to COVID-19 guidelines.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed rice at 66F in the steamer. Rice was recently placed in to be reheated. Corrected during the inspection (CDI) - Rice was removed and placed in oven to finish heating quicker. -0pts-

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 handles touching food on front prep line. (CDI) - Scoops were removed. -0.5pts-

4-501.11 Maintain equipment in good repair. - Observed small reach-in cooler on prep line with pool of water collecting in the bottom. Ensure that drains are operating. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up on gaskets to reach-in units during inspection. Needs to be cleaned. -1pt-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee washing a thermometer in a handsink. Ensure all employees know handsinks can be used for nothing other than handwashing. CDI- Employee instructed not to use handsink to wash thermometer.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle that is used to hold sanitizer with no label. CDI- Bottle labeled.

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 48F in the prep top cooler that had been placed there this morning. Ensure items are properly cooled and at 41F or below before placing in the prep top cooler. These units are designed to hold temperatures and will not propery cool TCS foods. CDI- Lettuce moved to walk in cooler.

-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust beginning to accumulate on the dry storage racks. The white shelves by the cash register area are also in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fries, fried yuca, and plantains hot holding below 135F. Items were under a heat lamp that was not turned on. Ensure these items remain at 135F or above. CDI- Items voluntarily discarded. Heat lamp turned on.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed one employee beverage stored on shelf in contact with single use container lids. Be sure to store employee items in an area contamination can not occur. CDI- Employee beverage was moved.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee touching hat while wearing gloves then continuing with food preparation. CDI Food employee stopped and gloves removed. REPEAT Even only one incident, full points due to being a repeat on prior last 2 inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed aji amarillo cold holding at consumer area above 45 degrees. CDI PIC placed on TPHC. *PIC had stopped storing items on time but due to unable to keep product cold will go back to TPHC. Provided already provided.*

4-501.11 Maintain equipment in good repair. Observed no longer attached gasket on reach in unit by fryer. Make sure to keep in good repair. **Have a work order in place for gaskets.**

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damage tile in bathroom (womens). Observed absorbent tiles in bathrooms. Make sure to have smooth, easily cleanable and nonabsorbent tiles.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat products (cheese: feta, provolone, parmesan etc.). CDI PIC will rearrange storage order by end of inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees going from food preparation on line to back of house (ware washing, walk in cooler etc) wearing same gloves. CDI Food employee stopped and directed to remove gloves and wash hands. REPEAT. *Observed food employee sweeping floors wearing single use gloves and slash resistant gloves. CDI Food employee directed to not wear slash resistant gloves while sweeping floor due to possible contamination of when single use gloves are removed; slash resistant gloves are multi-use and needed to be treated to prevent contamination.**

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 feta cheese being date marked for 8 days 12/11/18-12/18/18. CDI PIC will reprogram sticker machine to ensure 7 days shelf life; all product will be relabeled due to preparation day is today.

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 watch. Make sure food employees remove all jewelry other than a plain wedding band to facilitate hand washing.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards that are need of being replaced/resurfaced. Make sure to replace. REPEAT. Points not deducted, facility has ordered cutting boards and waiting on replacements. IF seen in next inspection, full points will be deducted.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish employee at ware washing going from dirty to clean without hand washing. CDI Food employee stopped and directed to wash hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wiping gloves off with a soiled towel and continuing with food preparation. CDI Food employee stopped and directed to remove gloves. *Observed food employees wearing gloves going in and out of walk in cooler and working with exposed foods. make sure food employees are mindful of contamination and all gloves are single use.** 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed garnishment and bread uncovered in open kitchen space with several flies. CDI Product was covered.

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 two big containers of lettuce that were prepared and cooling down since 10 am this morning still above 45 degrees. CDI Items were discarded. Observed solsarita and tomatoes in the walk in cooler and flip top unit that based on the time/temparature parameters; would not hit cooling parameters if intervention had not occurred. CDI Items were moved to reach in freezer for rapid cool down. Solsarita flip top unit cooling rate: .011 Solarita walk in cooler cooling rate: 0 degrees tomatoes walk in cooler cooling rate: .05 degrees Cooling rate for needs to be at least: .10 degrees for room temperature items (roughly 70 degrees) to be cooled to 45 degrees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotesserie chickens (at least 5-6) that were holding below 135 degrees. CDI Chickens were reheated to above 165 degrees. *Make sure to keep hot box door closed at all times.*

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed aji amarillo and roasted sauced cold holding above 45 degreees. CDI Items placed on time for today; will have maintenance address. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed solsarita and lettuce placed in flip top unit to cool still above 45 degrees. CDI Items were moved to reach in unit; make sure not to cool in flip top units; designed to keep food cold not cool down. Observed trays of shredded chicken on sheet pans tightly stacked up in walk in cooler; make sure to divide into more even portions. Observed solsarita and tomateos in walk in cooler tightly covered and stacked cooling. CDI Items were spread out. **Observed catering orders going out that were in the danger zone and still cooling. Items were placed on time today for preparation time; spoke to PIC that catering orders need to leave facility in temperature from now on.**

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the food establishment. Make sure to have pest control address. REPEAT points not escalated; facility has fans near entrance doors, trying to keep doors closed and keep food covered here on out. Make sure to continue with pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and dish employee drying dishes. CDI Pans spread out and dish employee instructed to stop drying dishes.

. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that are no longer able to be cleaned and sanitized properly. Need to replace or resurface.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food debris floating in the sanitizer and wash solutions. Make sure to keep clean.

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 in walk in cooler in the cooling process; tightly covered and stacked on top of each other. CDI Pans separated and cracked. Observed ami amarillo dressing once prepared being placed in dressing well while above 45 degrees. CDI PIC placed dressing on ice bath for rapid cool down and will change process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the food establishment. Make sure to have pest control address and keep doors closed.

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 handles laying down on top of the food. CDI Scoops were removed. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups, bowls and ramekins not protected and in splash zone. CDI Spoke to PIC regarding protecting with plastic and ensuring that contamination does not occur. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep doors closed. *Shared facillity will follow up with other food establishments*

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee continuously touching his body and hat with gloves on. CDI PIC informed food employee to wash hands multiple times and change gloves. Observed food employee touching hat with gloves on and continue with food preparation. CDI Food employee directed to wash their hands. Observed food employee drinking out of cup with gloves on. CDI Food employee directed to wash their hands. Observed food employee using a towel to wipe gloves off and then continue with food preparation. CDI Food employee directed to dispose of gloves and wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not washing long enough. CDI Food employee directed by PIC to wash hands for longer.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Please see #6; CDI: all food employees had gloves on and were directed to dispose of gloves; wash hands and put on new gloves.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed some equipment and utensils deemed as clean with food debris on it. CDI Items returned to ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad "cold holding" on table when entry to food establishment for catering order. Salad was above 45 degrees. CDI Salad returned to walk in cooler for rapid cool down.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets and watches. Make sure food employees only wear a plain wedding band to facilitate hand washing. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Upon entry to food establishment observed wet wiping cloths on food preparation counters. CDI Moved to sanitizer buckets. 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 on expo line with food debris and cloudy; readingless than 100 ppm of quat ammonium. CDI Was dumped and filled with quat ammonium of 200 ppm.

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 handles laying on top of food in flip top prep units such as peppers, tomatoes and onions. Observed food employee scooping rice with a single service bowl. CDI Handles moved out of food and single service bowl disposed of. REPEAT Make sure handles dont lay down on food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out to allow air drying. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups for dressing on expo line not protected and stored on shelf below sanitizer bucket. Make sure to keep protected so contamination will not occur. Observed unprotected single service throughout; make sure to keep protected from contamination especially in reach of consumers. REPEAT.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris floating on sanitizer and wash water; cloudy. Make sure to keep it clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in walkin cooler with food debris on it. Make sure to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. *Shared facility, will contact other food establishments about keeping doors closed.*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados and tomatoes stored over RTE, washed produce. CDI - Storage order reversed. 3-304.15 (A) Gloves, Use Limitation - P Single-use gloves shall be discarded when damaged or soiled. Observed food employee hand dispensing foods and pressing down foods with gloved hands without changing gloves when soiled. -0-

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 cooked chicken taken out of walk in around 11:00 AM at 50F over 4 hours later in large tubs. CDI - Chicken voluntarily discarded. -1.5-

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 deep buckets of cooked chicken at 49F over 4 hours after cooling. CDI - PIC voluntarily discarded. -1- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled dry spices and sauces. Label these with the common name of the food. -0-

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 bracelets while plating food. CDI - Bracelets removed. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on the counter beside sanitizer bucket. Keep inside sanitizer solution between uses. -0-

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 handle of lettuce dispensing pitcher with handle inside lettuce. REPEAT -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers on the drying rack. Pyramid stacking demonstrated today. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked cups in the front counter dispenser. Keep lip area within the dispenser for protection. -0-

4-501.11 Maintain equipment in good repair. Observed broken glass on the rotisserie oven. Repair. -0-

4-603.16 Rinsing Procedures - C Rinse solution shall immediately precede sanitize solution and immediately follow wash solution. Observed pre-soak between wash and sanitizer solutions. Provide rinse solution for manual warewashing. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing wall panels over walk ins. PIC stated condenser repair underway. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks that was stored with single service items in undercounter dry storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed corn, rice for catering, and rice for service that was holding below 135F. CDI items reheated. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed avocado quinoa cooling in closed containers and stacked on top of eachother, observed soltarito cooling in covered containers, quinoa cooling in prep top and temperature not dropping, and quinoa cooling in deep metal container. CDI items separated and uncovered. Repeat. Facility has started cooking rice and beans daily to prevent overnight cooling. And prepare all foods the night before to facilitate proper cooling.

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 handles of scoops and cups without handles stored in food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic containers with food debris. CDI items moved to sink for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back ice machine with pink debris. CDI machine cleaned.

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 5 containers of beans that was at 47-50F from the day before. CDI items discarded. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two pans of rotisserie chicken that was at 122-135F. CDI items placed in oven for reheating. Repeat. Only one food type out of temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed disgreaser, windex and unknown chemical in unlabeled bottles. CDI items labeled and discarded.

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 green beans, beans, and lettuce mix placed in cold unit for cooling while covered and stacked on top of eachother and chicken broth with ice wand and no active stirring. CDI items uncovered or discarded, chx broth placed in proper ice bath with stirring. Repeat. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Facility does not have adequate compacity for cooling heated foods. CDI facility use reach in freezers. Facility is going to expand walk in unit to add more space.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on stored on prep surface.

3-302.15 Wash fruits and vegetables prior to use. Observed employee preparing avocados from the box without washing them before use.

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

5-202.12 Self closing valves shall have a flow of water for atleast 15 seconds. Observed faucet in mens bathroom flow for only 9 seconds.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and after cleaning. Observed employee use thermometer without cleaning and check multiple foods without cleaning thermometers. CDI thermometers cleaned.

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 sliced tomatoes at 48-64F from 9:50am. CDI items discarded. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed plantains, rotisserie chx, chicken broth, pinto beans, and rice that was below 135F. CDI some items discarded and some reheated. Repeat. Suggest using time for plantains when it is slow. TPHC porcedures provided.

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 with tomatoes in covered plastic containers, side salads stack on top of eachother and covered, and avocado quinoa cooling while covered. CDI items uncovered, tomatoes discarded. Suggest facility get tomatoes and lettuce brought in prep sliced.

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 buckets that were soiled with food debris.

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 handle stored inside of red peppers and a bowl used to shape rice stored inside food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers on drying rack that were wet stacked. Suggest facility try pyramid stacking. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handwash out of paper towels CDI PIC changed paper towels. -0 points-

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 two containers of eggs in reach in at 51 degrees prepped yesterday and 2 bus tubs of pulled chicken at 52 degrees prepped yesterday . CDI All products discarded.

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 salsa, tomatoes , and other products above 41 degrees date marked for 7 days these products can only be held for 4 days between 41-45. CDI all labels changed. -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 pulled chicken being cooled in bus tubs recomend breaking out to smaller containers for cooling . -0 points-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Replace thermometers in front two reach in coolers.

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

4-501.11 Maintain equipment in good repair. Observed gaskets in front reach in damaged . 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed front cutting boards in need of replacement or resurfacing.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in ladies restroom.

l4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket filled with sanitizer at 50 ppm QAC . Sanitizer in three compartment sink also at 50 ppm QAC . CDI Drained all sanitizers and refilled with sanitizer at correct concentrations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on prep line at 52 degrees CDI moved to cooler to cool. Observed Quinoa Salad at 50 degrees from yesterday CDI discarded.

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 prepped for catering at 54 degree tightly covered to cool CDI vented and remeasured at 41 degrees at end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes wet nested on rack in kitchen. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards on front line need to be resurfaced or replaced. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in ladies room. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 6+ boxes of raw chicken stacked in front of hand sink. CDI- removed

4-501.114 Maintain sanitizer clean and at correct concentrations. -P Observed excessively soiled bucket of sanitizer at 50 ppm QAC. CDI- discarded, remade

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed yesterdays cooked chicken slowly reheating in hot cabinet at 92 F after 2 hours. Observed beans reheated on steam table; removed to reheat on stove CDI- removed to reheat quickly in oven, reheated above 180 F

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans hot holid below 130 F on steam table. CDI- removed to reheat on stove

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 chicken, pulled, cooling in high volume lexans and side salads store in plastic clam shells closed to cool. CDI- chicken removed to sheet tray and salads placed on TPHC

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 rew chicken stored on floor. CDI- removed from floor

General Comment:2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF All signed copies of employee health agreement are being held at corporate office; only blank copies available on site. CDI - Blank copies resigned by food emplyoees during the inspection. Remember to maintain signed copies on site.

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 Three large conatainers of pulled chicken still at 60F in walk in cooler; prepared the night before. CDI - Containers of pulled chicken disgarded.

General Comment:3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in steam table mounded above the chill line; rice on top at 109F. CDI - Food employee removed rice theat was above the chill line; rice below chill line is at 139.

General Comment3-501.15 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 Stuffed avocados cooling on a sheet pan with a tight fitting lid. CDI - Lid was removed until product is below 45F.

General Comment2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entering the kitchen, one food employee was not wearing any head covering while preping vegetables. CDI by instruction.

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. Scoop with no handle stored in bin of sugar. CDI - Scoop removed. Replace with handled scoop.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Multiple knives stored in gap between prep coolers; this location cannot be easily cleaned. CDI - Knives were sent to dish area to be washed. Store knives on cutting board or on magnetic strip; these areas can be easily cleaned.

General Comment: 4-501.11 Maintain equipment in good repair. Plastic bins used to store dry goods are cracked. Replace these.Walk in cooler temps are high. Unit is holding but struggling to cool prepared foods. PIC called a repair technician; tech will be out by end of day. Until cooler is adjusted, cooling should take place in walk in freezer.VR - Will return with in 10 days to verify correction.