CHIPOTLE #2453

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal pans stacked as clean with visible food debris inside and stacked upon other pans. Also observed wet nesting amongst pans stacked as clean. CDI - EHS re-located affected pans to dish sink to be re-wash, rinse, sanitized. -1.5-

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. Observed debris build up on inside and outside of lowboy, hot holding cabinets on the cook line and cardboard debris on floor of WIC. Observed walls and ceilings of around facility with food back splash. Also observed food debris and buildup in hard to reach areas especially between or behind large equipment. Increase cleaning frequency. REPEAT -1-

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 flooring throughout facility and walls near prep sink in need of cleaning. -0-

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 2 large bin of rice - one white rice and the other brown rice without labels. PIC stated label maker was broken but will label bins.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris build up on inside and outside of lowboy and hot holding cabinet on the cook line. Clean as needed. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Food employee changed gloves

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 dust build up on ventilation fans inside walk in cooler. Observed debris build up on racks in walk in cooler. Clean as needed.

REPEAT 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 flooring throughout facility and walls near prep sink in need of cleaning.

REPEAT 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed various pans of cut lettuce at 53-60F with 30 mins left in 4 hour window. CDI: Items were placed in ice baths inside walk in cooler, lettuce cooled to 41F by end of 4 hour window. If violation is observed on future inspections a risk control plan and/or permit action may be implemented. 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 multiple items on to go line hot holding below 135F. Hot line was turned on but heat was not turned up. CDI: Items were reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed steak being held on TPHC without time labels. CDI: PIC placed time labels on items.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce cooling in reach in coolers and cold serving lines with lids secured. Observed shredded cheese cooling at a rate of 0.02F/min inside reach in cooler with lid secured. CDI: Lettuce and cheese were relocated to walk in cooler, lettuce was also placed in ice bath. 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 .

6-501.12 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 flooring throughout facility in need of cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PICs utilizing and selling cut tomatoes that had been left out of refrigeration for an unknown amount of time. Observed PICs unknowledgeable about which food items are considered TCS. Observed multiple pans of lettuce being cooled in units not suited for cooling, utilizing methods not suited for proper cooling. CDI - EHS coached PICs on TCS foods and proper cooling. See attached link for more training material. 1 pt. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 lettuce cut at 7:40am in various units holding above 41F during inspection. Lettuce needed to achieve 41F by 11:40am to achieve compliance. CDI - PIC voluntarily discarded lettuce. Repeat. 3 pts. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes being used and sold despite PIC claiming they had been held outside of refrigeration for an unknown amount of time. PIC stated they receive key drop deliveries overnight, and delivery driver had not placed pre cut tomatoes into WIC while delivering. PIC observed tomatoes outside of refrigeration upon their arrival at 6:00am. EHS observed tomatoes that had been moved to WIC at 49F during inspection. CDI - PIC voluntarily discarded all tomatoes. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce being cooled in deep, covered containers in reach in or prep units during inspection. Lettuce had missed the cooling window. CDI - PIC voluntarily discarded. Repeat. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in dish pit area being stored as clean with heavy damage on the food contact surface. Replacement or repair needed. Repeat. 0.5 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on the handles of RICs during inspection. More thorough or frequent cleaning needed to preclude pest harborage or cross contamination. Repeat. 1 pt.

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 lettuce cut at 7:30am at 62F at 11:30am, missing the cooling window. Observed lettuce cut at 7:30am in RIC at 50Fat 11:20am, about to miss the cooling window. CDI - PIC discarded lettuce in WIC, and placed lettuce in RIC in ice baths to rapidly cool. RIC lettuce achieved 41F by 11:40am. 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 .

3-501.15 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 cut at 7:30am and then placed directly into covered hotel pans in WIC and RIC. All pans either missed cooling window or were about to before cooling methods were changed. CDI - PIC discarded lettuce that had missed cooling window, and rapidly cooled lettuce still within cooling window by placing in ice baths in the RIC. Lettuce in ice baths had reached 41F by 11:40am. 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 cloths next to grill handsink being stored in sanitizer with a concentration of 50ppm quat during inspection CDI - PIC changed sanitizer to a solution with 100ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotel pans stacked while still wet being stored as clean in dish pit area. EHS reminded PIC that all equipment must air dry before being stacked together. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in dish pit area heavily damaged with deep cuts and grooves in the surface. Replacement or resurfacing needed.

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 at bottom of RIC, lowboys, and hot cabinets, and on exteriors of all units. More frequent or thorough cleaning needed to preclude pest harborage.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floors throughout facility, on walls near grill station, and grease build up on hood vents above grill. More frequent or thorough cleaning needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of queso in front prep line and to go prep line both holding under 135F during inspection. Employee stated they had been in the steam wells for about an hour and a half. Observed grilled chicken in Steamwell maintaining 120F during inspection. CDI - Employee reheated both containers of queso to over 165F before placing back into hot holding. Chicken was placed back on the grill to reheat to over 165F. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around kitchen during inspection. More frequent pest control may be needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stored as clean stacked together while wet. CDI - PIC separated pans to allow them to air dry.

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 general cleaning on non food contact surfaces throughout including shelving inside reach in prep refrigerators. Observed speed rack with food debris and build up on area where pans are held and near bottom of cart. Observed interior of hot box with food debris. REPEAT VIOLATION

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris around edge of stationary equipment throughout facility. Ensure more frequent cleaning.

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 guacamole cooling covered in pan at 45 degrees F and cheese in deep tightly covered container recently prepared at 50 degrees F at 10:19. At 10:57 cheese remained at 50 degrees F and guacamole was at 44 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, guacamole relocated ice bath and cheese covers removed to place in shallow container to rapidly cool. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed guacamole cooling covered in pan at 45 degrees F and cheese in deep tightly covered container recently prepared at 50 degrees F at 10:19. At 10:57 cheese remained at 50 degrees F and guacamole was at 44 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, guacamole relocated ice bath and cheese covers removed to place in shallow container to rapidly cool. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed wet stacking in dish area. Observed utensils and equipment stored in pans that were collecting debris. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning on non food contact surfaces throughout including shelving throughout, inside reach in prep refrigerators. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands before proceeding to task such as handling clean single service articles . CDI, employee rehashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice and pinto beans hot held below 135 degrees F. See temperate observation chart. CDI, rice voluntarily discarded and pinto beans reheated to 202 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pico recently prepared placed in tall 2 door reach in refrigerator to cool. CDI, pico transferred to walk in cooler to rapidly cool. 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 several fruit flies in kitchen near office and ware washing area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of clean pans. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some clean spoons and single-service articles at dining area in pans but pans were accumulating food debris.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. EHS asked food employee questions about employee health policy and employee could not answer what symptoms and illnesses were required to be reported. PIC stated employees do not receive training upon employment. CDI: EHS provided education to employee on required symptoms and illnesses and directed employee to posted employee health policy on PIC’s office to reference if they have questions. Also discussed importance of training employees on health policy to PIC.

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 a pair of tongs and several pans with build up of food soil being stored as clean on equipment storage shelf. CDI: Items were returned for W/R/S. REPEAT

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 a metal pan and three knives with build up of soil and residue being stored as clean. CDI: PIC returned items for W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on the drying shelves. CDI - PIC Separated to facilitate air drying.,

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Build up of food debris on each in cooler doors and handles. Clean frequently

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 debris around edges of walk in cooler floor.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign posted in women restroom that employees use. CDI, EHS provided facility with a handwashing sign.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Tea nozzles had visible buildup in them and needed additional cleaning. CDI - PIC washed tea nozzles during inspection. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Some avocados still had stickers on them after being washed. Remove stickers from avocados during wash process.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Pan of shredded cheese in upright cooler that was prepared at 9:30AM still measured 46F at 1:45PM. TCS foods prepared at room temperature must cool down to 41F within 4 hours. CDI - Shredded cheese 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Shredded cheese was cooling in upright cooler from this morning. Use walk-in cooler for cooling TCS foods so that they can cool within the cooling parameters: from preparation to 41F within 4 hours, or for hot food: from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Shredded cheese voluntarily discarded. 0 pts.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Sanitizer solution at 3-compartment sink had visible lettuce matter in it. Maintain sanitizer solution free of floating food debris. CDI - Solution drained, sink cleaned, and solution refilled at sink. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - Several avocadoes in large bowl still had stickers on them. Avocadoes were in the process of being cut for guacamole. Fruits and vegetables must be washed thoroughly prior to use unless they are received in a pre-washed state. Remove stickers when avocadoes are washed. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Reach-in cooler unit underneath prep table near grill has a torn gasket on the door. Equipment shall be maintained in good repair. Replace torn gasket. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - 1 wet wiping cloth observed on prep table at start of inspection. Wet wiping cloths shall be stored in a sanitizer solution at appropriate concentration (150-400 ppm). CDI - Cloth moved to sanitizer bucket. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Blender sitting upright with standing water in it and stored as clean. Several stacks of metal pans stacked while still wet. Utensils and food-contact equipment shall be air dried. Do not stack pans up until they are dry.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed whole heads of romaine lettuce which had been washed stored standing upright in metal pan on top shelf in walk in cooler uncovered/unprotected. Protect foods from overhead contamination while in storage. REPEAT - 1.5 points. Full points not taken as other foods in cooler were covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stored as clean with food residue and/or debris present on interior food contact surfaces. CDI - PIC removed to dish area for cleaning. Ensure food contact items are fully cleaned before storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all cold holding items on side prep line area including cut lettuce, sour cream, cheese, pico, etc. holding above 41f. See chart. CDI - PIC discarded. PIC noted that the unit was stocked and temped early but the unit had not been turned on. PIC turned on unit and EHS observed it operating as designed before restocking with product from walk in cooler. 1.5 point deduction

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most metal pans stored as clean stacked together wet with water running out on clean utensil rack. Air dry pans before stacking together. REPEAT -0.5 points

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed food residue present on exterior non food surfaces of utensils stored as clean. Observed organic buildup on non-food surfaces of customer area beverage station ice chute. Clean frequently to prevent buildup.

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 buildup and debris accumulation on flooring under and behind equipment throughout back of house areas.

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 several food employees wash hands for less than 10 seconds. CDI - Manager huddled all employees and discussed proper handwashing. Employees rewashed. 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 food employee washing hands properly but closing hand sink handles with clean hands. Hand sink handles are soiled surfaces and require a barrier. CDI - Employee rewashed hands.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several food containers at 41F uncovered in the walk in cooler. Once foods reach 41F properly cover foods for protection from contamination. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed chips stacked high against the wall making the wall a food contact surface. This process should be discontinued or a barrier should be in place to prevent contamination from the wall as it is not cleaned and sanitized. CDI - PIC discontinued process and will utilize additional bins or barrier moving forward.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot holding at 127-135F. It appears that rice dropped in temperature during process of mixing products. Note: No points observed as all other food items at proper temperature. CDI - PIC discarded.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados that were labeled as wash with sticker residue. Be sure to remove sticker to completely wash avocados.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed single service bowl stored in the chip container. Do not use bowls for scooping.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans and lettuce spinner wet and in storage. Air dry all utensils and equipment prior to storage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed prep area and bathroom hand sink without paper towels. CDI- PIC provided paper towels. NOTE: No signature occurred due to covid19 pandemic however PIC brook was present during the inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce above RTE meats in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed chips stored above metal pan rims and uncovered.

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 red salsa (46F) and green salsa (45F) both not meeting the cooling parameter from 10 AM. CDI- PIC voluntarily discarded the items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed steak (110F), chicken (120F), cooked peppers and onions (109F) and chicken breast (129F) all below 135F. CDI- PIC reheated items to at least 165F. See temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese and cut lettuce above 41F. See temp chart. CDI- PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed red and green salsa not meet the from ambient air cooling temp. Both items were covered and placed in the reach in cooler at 10 AM according to the PIC. CDI- Items were voluntarily discarded and PIC was reminded how to properly cool tcs foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer bucket with wiping cloths inside at 100 ppm QUAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed rear handwashing sink without paper towels. CDI - PIC replaced paper towels in towel dispenser. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pinto beans and box of raw chicken stored on floor of walk in cooler. CDI - PIC moved boxes to walk in cooler shelving. -1 point-

4-501.11 Maintain equipment in good repair. Observed sanitizer sink with broken drain plug. PIC stated items are being submersed in sanitizing solution without drain plug but repair or replacement is recommended. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed high amounts of food residue and waste on flooring, equipment, and prep tables. Recommend higher frequency of cleaning. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed floor drain at three compartment sink backing up into dish pit area. Recommend clearing drain so that water drains freely. -0 points-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed coving detaching from walls near female restroom. Recommend repair. -0 points-

6-301.11 Handwashing Cleanser, Availability - PF - Observed handwashing soap dispenser not discharging soap in women's restroom. CDI, additional hand soap provided to manually dispense. Repair dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several pans of rice hot held below 135 on front service line and hot box. CDI, rice reheated to above 165 degrees F. See temperature observations above.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed produce prepared/cut. Ensure unwashed produce is washed prior to preparation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked on dry storage rack. Repeat. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed to go utensils stored in container collecting particles / debris near beverage dispenser.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed tea urn nozzles accumulating residues. Improvement made since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pico held at 42 degrees F at line. Observed sour cream held at 45 degrees F at line. Observed sour cream held at 44 degrees F and several foods in tall prep unit held above 41 degrees F recently prepared according to PIC. CDI, foods relocated to walk in cooler to rapidly cool. Ambient air temperature of unit showed 42 degrees F. Vr to ensure long term compliance and equipment calibrated to ensure TCS foods are held at 41 degrees F and below. Instructed to ensure TCS foods not stored in unit until calibrated. PIC called in maintenance request while on-site. Observed cheese held at 42 degrees F from prior day. CDI, cheese voluntarily discarded by PIC. Vr by 6/2/19.

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 containers of lettuce cooling and tightly covered in walk in cooler. CDI, covers removed to facilitate heat transfer. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies inside dininng area.

3-307.11 Miscellaneous Sources of Contamination - C - Observed spray bottle of oil hanging inside trash can.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket reading 50ppm.

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

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed plastic forks not inverted as required. Invert to ensure handling of lip or food contact surfaces are prevented.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black soil residues accumulating near nozzles of soda machine.

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 employee not vigorously rub hands for 10 to 15 seconds when washing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in unit. CDI, foods relocated for proper storage. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several pans and utensils stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed tea urn nozzle accumulating residues. Ensure tea urns and nozzles are cleaned at least every 24 hours.

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 1 pan of barbaquoa not date marked and PIC not sure exactly when product was made. CDI, food voluntarily discarded by PIC.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf - General Commet: Observed food employee not using Purell Sanitizer to sanitize as required by product labeling requirements for sanitizing nonporous food contact surfaces. Employee not leaving on for 60 seconds before wiping as bottle labeling required. CDI by instruction.

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 recently prepared lettuce and cheese cooling in deep covered containers in reach in refrigerator and walk in cooler. CDI, foods relocated to shallow uncovered containers and moved to walk in unit to rapidly cool.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several pans being wet stacked at drainboard of 3 compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean equipment stored in pans collecting debris and soil. Observed clean lids stored in container with water on bottom of container. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed spoons not inverted that were furnished for consumer self service. Invert to prevent handling of food / mouth contact surface.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single-service articles such as container lids stored on ground in kitchen.

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 - Observed metal strainer with damged wires. CDI, PIC removed items from use.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed clean drainboard accumulating food residues and soiled cleaning pad.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and soil accumulating on some shelving and inside reach in cooler.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in Cooler. CDI, produce relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed knives stored as clean but soiled with food debris. CDI, knives relocated for cleaning. Observed staff washing then sanitize equipment when manually washing equipment. cdi, Proper manual warewashing of equipment Communicated with PIC

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 lettuce cooling in deep covered container from morning that did not get below 45 degrees after prep in 4 hours. CDI, lettuce voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beef and chicken hot held below 135 degrees F. CDI, - CDI, chicken reheated to required temperatures and beef voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce cooling in covered pan. CDI, lettuce voluntarily discarded by PIC.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several pans being being wet stacked on rack and clean drainboard of 3 compartment sink. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 light under hood ventilation system not working.

5-501.15 Outside Receptacles - C - Receptacles should be installed and have tight fitting, lids, doors or covers. Observed cardboard receptacle lid and cardboard overstaked. Observed some damage to cardboard dumpster.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on two nozzles on the front drink machine (coke and lemonade). Nozzles scheduled to be cleaned.

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 prepared prior to opening cooling in a holding unit on front line. PIC stated that employee likely picked the wrong one from walk in unit. CDI: Cooling lettuce relocated to walk in unit and replaced with cold lettuce from reach in reading 43F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of large shallow pans on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor black residue on the bottom half of gasket of walk in unit.

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 back hand sink beginning to come loose from wall along left side. Ensure sink is caulked to firmly seal to wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top portion of overfilled well of corn holding at 48F. Bottom portion was 41-43F. CDI: Top portion removed and sent to reach in cooler.

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 guac prepped on 11/05 on serving line with no date marking. CDI: Guac dated for 11/05.

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 employees using bare hands to turn off faucet at handsink. CDI: Instruction and re-washing. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at prep line changing gloves without a handwash between gloves. CDI: Instruction and re-washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken holding between 89F and 112F on hot line. Employee at grill stated that chicken temped over 165F when removed from grill. CDI: Product had been on the line for roughly 20 minutes and was reheated to 178F on grill top. 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 several pans of lettuce cooling in walk in unit in tightly covered containers. CDI: Product vented to facilitate air flow and rapid cooling. 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 unlabelled citrus juice, water and spice shakers on prep tables. REPEAT.

4-501.11 Maintain equipment in good repair. Observed lettuce spinner with broken lid and inoperable. Work order had been placed for parts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf over prep area for vegetable washing soiled with food debris.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front line handsink inoperable at the time of inspection. Facility still has one operational handsink in the kitchen that is being used regularly. Observed employees walking back to the handsink to wash hands after activities that contaminate them. PIC has placed a work order for the sink and is awaiting visit from maintenance. VERIFICATION REQUIRED within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lemon squeezer stored as clean with minor residue on it.

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 guacamole holding in front cold unit at 58F at beginning of inspection. The product was prepped and blanched 30 minutes prior and cooled in a pan on the line in an ice bath. After one hour, the product only cooled 4F (rate of 0.066), which does not meet the required parameter (rate of 0.078). Recommended two courses of action for correction and future compliance: 1) Place guac on Time as a Public Health Control (TPHC), as the product rarely stays on the line longer than four hours. Provided PIC with TPHC procedures. 2) Cooling the "raw" unblanched (room temperature) avocados in an ice bath (as outlined in 3-303.12 (C)) until they are below 40F before blanching them to minimize the temperature change during blanching. PIC states that avocados are left out at room temperature during the delivery process, allowing them to heat up slightly before they are blanched, affecting the temperature at which they begin cooling. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of white rice hot holding at 121F and pan of steak hot holding at 132F. CDI: Rice was voluntarily discarded and steak was reheated to 165F, as it had been on the line for less than 20 minutes. PIC assured that product reached 165F during reheat. 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 lettuce and avocados cooling at 58F at the time of inspection. Lettuce is being cooled in covered containers in both walk in and reach in units. Avocados are blanched and used for guacamole, which is then cooled in both the walk in and in the prep lines. Guac on the line is cooled in an ice bath that does not fully submerge the product and guac in the walk in is cooled in a large metal bowl and covered with plastic. The cooling process must be active and monitored to ensure compliance with parameters. (135F to 70F in 2 hours, 70 to 45 in 4 hours). VERIFICATION REQUIRED within 10 days to determine compliance.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled shaker of salt in meat prep area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in kitchen prep area reading 50ppm quat sanitizer. CDI: Bucket was emptied and refilled with sanitizer reading over 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans on drying rack across from three compartment sink. REPEAT.

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 fully cooked steaks taken off the grill reading 117-121F. CDI- Items placed back on the grill to reach final temperatures. Once removed from grill it must read 135F. Ensure that temperatures are being checked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Observed chorizo reading 100F. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed a pan of jalapeno and onions stored at room temperature reading 57-58F. Once vegetables become blanched they must be in temperature control at all times. CDI -Placed in cooler for rapid cooling.

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 shredded cheese tightly covered reading 50F. Observed avocados blanched today tightly covered. When vegetables become blanched they are considered TCS, RTE foods. These foods must meet cooling parameters and cold holding parameters. Cooling shall be completed by uncovering, rapid refrigeration, or other methods. It should be monitored actively to ensure compliance.

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. - 0 pts - Observed several scoop handles stored in direct contact with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Observed several pans stacked wet throughout establishment. Ensure that all utensils are air dried prior to being stacked.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. - Repeat - Observed the wash, rinse, and sanitizing vat of the three compartment sink soiled with food debris. The sanitizer vat should be free of debris at all times to ensure proper sanitization methods.

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 - 0pts - Vegetables are being blanched in establishment (onions, avocados, limes, etc.). Blanched onions being placed in walk in, removed from walk in and peeled, and then placed back into walk, Once heat is added to the product it must abide by the cooling parameters. Observed a temperature of 70F after peeling. Although product was left out for prep it must continue with the cooling process. Ensure that the cooling being actively monitored for all product. CDI- Onions within parameters. Vented to cool.

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 blanched onions tightly covered. Observed lettuce stored in make top prior to reaching cooling parameters. CDI- Onions vented, lettuce placed in walk in cooler and vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several sanitizer bucket (quat) reading 50 ppm. CDI - Changed out. Sanitizer concentration varies based on use. Ensure that buckets are being changed at a frequency necessary to maintain the concentration accurate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - repeat - Observed several pans stacked wet throughout establishment. Ensure that all utensils are air dried prior to being stacked.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations.- A new surface sanitizer is being used in establishment that does not have any test strips to measure concentration. Sanitizer is being used on food contact surfaces and utensils such as knives. Discontinue use until test strips are available. Procedures: Quat sanitizer used first then Pure sanitizer is used for final. Verification required for testing of solution. Establishment must be able to prove that solution is effective. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. - Observed the wash and sanitizing vat of the three compartment sink soiled with food debris.

4-702.11 Food contact surfaces shall be sanitized before use and after cleaning. Observed employee rinse the sanitizer off of rice cooker after washing. CDI- Washed-rinsed-sanitized again in the proper order.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a bracelet while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a manager preparing food with no hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet bowls stacked under prep table area at the grill. REPEAT

Observed boxes of single use items stored less than 6 inches off the floor.

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 the tong handles stored in the lettuce at the line. Keep all handles extend out of the products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed pans stacked while wet. Allow to air dry. Repeat.

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 Observed handle broken on the rice cooker. Replace damaged handle or lid. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep groves in white cutting boards. Replace as needed to allow for proper cleaning.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF Observed employee with a burn on hand covered by a glove only. CDI- A bandage was placed over the burn. No infection or pus observed.

4-703.11 After washing dishes shall be sanitized for the correct contact time. Sanitizer in the facility states a contact time of 60 seconds is required. CDI- Corrected 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. Observed handles stored in products such as rice and lime juice container. Store handles extended out of the products to prevent contamination.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. -Observed a bag with clean linen store on the floor in the storage area. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed pans stacked while wet. Allow to air dry. Repeat.

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 Observed a plastic measuring pitcher in poor repair. CDI- Discarded and replaced with a new container.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the water filter. Repair leak.

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 chicken and pork in walk in from last night unlabeled . CDI products labeled. -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 pico and cheese being cooled tightly wrapped after prep and above 45 degrees. See temperature chart. CDI vented to cool.

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

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 salsa at 60 degrees being wrapped to cool . CDI advised PIC to leave unwrapped to cool and when proper temperature is reached then wrap product. -0 points-

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

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Facility has 180 days from the day the permit was written to comply.

General Comment 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Unwashed tomatoes, avacados, and lettuce stored over ready to eat items such as black beans, pinto beans, cheese, ande sour cream. CDI - by instruction on proper storage order. Staff began rearranging.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and chicken below 135F on top in steam well. CDI - Product was stirred and rose to 165F+.

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 Shredded montery jack cheese above 45F from prep and placed into the cold well to cool. CDI - Container of cheese removed and placed in walk in to rapidly cool.

General Comment 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water was at 95F during active washing. CDI - Water was dumped and refilled at 118F.