VIVA CHICKEN

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed poster on wall for employee health information. PIC demonstrated knowledge on the illnesses and symptoms. Health policy was missing exclusion and restriction portion. CDI: EHS supplied PIC with updated health policy with sufficient information included for compliance. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed produce slicer stored as clean with food debris present on blades. CDI: Employee took slicer to 3-comp sink for 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 height temperature dish machine measuring 114F, according to EHS disc thermometer. EHS observed very little water in dish machine. CDI: PIC filled dish machine and temperature reached 163F on disc thermometer. 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 .

3-501.15 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 edamame salad mix cooling in deep metal pans with lids that were stacked in WIC. After 1 hour, salad mix had no change in temperature. CDI: PIC took edamame mix to RIF uncovered to continue cooling. EHS observed product reach 41F by end of inspection. 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 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple stacks of metal and plastic containers wet nested. CDI: PIC instructed employee to unstack them to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed two inner doors of 3-door RIF with metal panels missing and leaving insulation foam exposed. Repair or replace.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple tiles near back door broken and missing. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed edamame and sliced tomatoes in flip top cooler cold holding at temperatures between 46F and 52F. Edamame and sliced tomatoes were overfilled and above fill line of flip top inserts. All other TCS foods in flip top were 41F or less. CDI - Volume of containers were reduced so that TCS foods could remain in proper cold holding. PIC has been instructed to fill containers no higher that fill line and to conduct frequent temperature checks of TCS foods. -REPEAT- -3 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee travel mug stored above food preparation area and ready to eat foods. -0 points-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed two food employees use cloth to wipe off soiled gloves. CDI- PIC had employees discard and replace gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two large stacks of plates and bowls on prep line with food debris and residue stored as clean. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes on temping above 41F in prep drawers. CDI- PIC removed item to rapidly cool due to being within parameters. *REPEAT* 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 multiple flying insects on cook line and prep areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes on prep line wet nesting and not in a self-draining position.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep units on front line in disrepair. Replace gaskets *REPEAT* 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily rusted shelving on rack across from WIC storing chemicals. Repair or replace.

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 fan blowing directly over food prep area with heavy dust accumulation and liquid residue buildup. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked plantains hot holding at temperatures between 117F-122F under heat lamp. CDI - Plantains were placed on TPHC. PIC has been advised to conduct frequent temperature checks of TCS foods. -REPEAT- -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in walk in cooler holding at 44F. Raw chicken was delivered approximately 2 hours prior to inspection. PIC stated that boxes of raw chicken are temped upon delivery with the first box being checked and then the last. Boxes of raw chicken that were delivered previous day were temped at 40F. CDI - Raw chicken cooled to 41F by end of inspection. PIC has been advised to continue delivery temperature check of raw chicken. -0 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 .

3-501.18 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 cooked quinoa cooling on speed rack in walk in cooler. Quinoa had a date sticker stating that quinoa was cooked on 5/22. CDI - PIC stated that date sticker was incorrect and that quinoa had just been cooked and placed in walk in cooler to cool. Date marking sticker was corrected. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 large unlabeled containers of salt and beans in prep kitchen. CDI - PIC labeled containers during inspection. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two pans with pooled water on inner surfaces. CDI - Pans were repositioned so complete air drying would be possible. -0 points-

4-501.11 Maintain equipment in good repair. Observed rusty shelving used to hold cleaning chemicals in storage area. Observed torn gaskets on reach in coolers at prep line. -0.5 points-

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 high temperature dish machine without a battery. PIC did not have replacement battery. A verification will be conducted by Friday June 6th, 2025 to determine if establishment is in compliance. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at mixing valve near high temperature dish machine. Establishment is using bucket to catch water leak. Repair valve. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked plantains hot holding at 118 under heat lamp. CDI - Plantains were discarded. All other hot holding TCS foods were 135F or above -0 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with unknown contents stored on chemical storage shelf. PIC identified contents to be sanitizer. CDI - PIC labeled bottle with name of contents. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed DDBSA sanitizer at three compartment sink with a concentration of 0ppm. Observed sanitizer buckets behind prep line with a DDBSA concentration of 0ppm. DDBSA sanitizer concentration was measured at 0ppm dispensing from mixing valve. CDI - Sanitizer compartment at three compartment sink and sanitizer buckets were emptied. Mixing valve was turned on and allowed to flow until DDBSA sanitizer concentrations were measured at approved concentrations. PIC has been advised to use sanitizer test strips throughout the business day to ensure sanitizer concentrations are at appropriate levels to sanitize food contact surfaces, utensils, and equipment. -1.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered containers of Rocoto sauce cooling in walk in cooler. CDI - Lids were vented to allow cold air to circulate in and around food. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two house flies in food prep area. Establishment has contract with licensed pest control. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored on sides of sanitizer buckets. CDI - PIC discarded contents of sanitizer buckets and replaced with clean wiping cloths. -0 points-

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 in-use scoop stored in feta cheese at salad station with handle making contact with food product. CDI - Utensil scoop was removed and taken to three compartment sink. -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spray bottle of degreaser stored in handwashing sink next to three compartment sink area. CDI - Degreaser was placed in designated storage area. -REPEAT- -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed empty sanitizer bucket stored in handwashing sink next to raw chicken walk in cooler. CDI - Sanitizer bucket was removed. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in rear kitchen and along prep line. Establishment has regular pest control service. Control insects to prevent infestation. -REPEAT- -2 points-

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use food containers stored on shelving open and without protective packaging. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash, debris, and residues under prep tables and cold holding equipment in kitchen prep area. Recommend higher frequency and more thorough cleaning. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed missing wall coving on wall near prep sink in kitchen area. FRP is beginning to separate from wall. Repair/Replace wall coving and wall damage. -REPEAT- -1 point

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered container of rice stored in dry storage area. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in walk in cooler holding at 47F. PIC stated that chicken was delivered two hours prior to inspection. Raw chicken that was not delivered was holding at 41F. CDI - Raw chicken cooled to 41F prior to end of inspection. PIC has been advised to review delivery procedures and to ensure TCS foods are not delivered at temperatures above 41F. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered metal pans of cooked quinoa and covered plastic containers of sliced tomatoes cooling in walk in cooler. CDI - Items were uncovered to allow cold air to circulate in and around food. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container of sugar in dry storage area. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies in kitchen area. Establishment has licensed pest control service. Control insects to prevent infestation. -REPEAT- -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados stored in flip top cooler. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in ice machine with handle making contact with ice. CDI - Ice scoop was removed. -0 points-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed missing wall coving on wall near prep sink in kitchen area. FRP is beginning to separate from wall. Repair/Replace wall coving and wall damage. -REPEAT- -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart used to hold rotisserie chickens blocking handwashing sink next to raw chicken cooler. CDI - Cart was moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic water picture stored inside handwashing sink. CDI - Water pitcher was removed. -1 point-

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee rinsing soiled heat resistent gloves used to remove rotisserie chickens from rotisserie oven in three compartment sink and then return gloves to clean glove storage area. CDI - Employee was stopped and PIC asked employee to wash, rinse, and sanitize gloves. -0 points- 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed covered and stacked containers of cooked egg holding in walk in cooler between 44F and 45F. Egg was prepped day prior. PIC stated that egg is commercially prepared and received frozen. Egg is allowed to thaw, then chopped, and then returned to walk in cooler. Egg prepared day of inspection was also stored in tightly wrapped containers and temped at 64F. CDI - Thawing, prepping, and correct cooling procedures were discussed with PIC. Egg prepared day prior was discarded. -REPEAT- -3 points- 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 .

3-501.15 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 stacked and covered containers of cooked egg and prepped sauces, containing egg and cooked garlic, cooling in walk in cooler. CDI - Items were uncovered and placed in single layer to allow cold air to circulate in and around food product. -REPEAT- -1 point- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies throughout kitchen. Establishment uses licensed pest control service. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets and watches. -REPEAT- -1 point-

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 abundance of dust, residues, and debris on shelving throughout kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed missing wall coving on wall near prep sink in kitchen area. Replace wall coving. -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 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cooling food items covered while cooling in the walk in cooler. CDI- Lids removed.

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 employees with jewelry on their wrists and fingers.

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

4-601.11(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 shelving throughout in need of cleaning. Observed tall reach in freezer in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed restroom without a covered receptacle.

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 missing tiles under the 3 comp sink. Observed low grout at the back door.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items: Cold holding and cooling. CDI - provided education to the PIC, see corrective actions on these items. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drink over prep area. Observed employee beverage in reach in freezer. CDI - Open employee beverage was discarded and the employee drink was relocated to the bottom shelf of the freezer.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer instead of hand soap at the back prep handsink. CDI - PIC replaced hand sanitizer with hand soap. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed towels and piece of equipment in the back handsink. CDI - PIC removed items from the handsink.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the veggie slicer with fruit flies. CDI - PIC washed and sanitized the slicer. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating black residue. Clean and maintain. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and rice in the hot holding cabinet below 135F. CDI- PIC rapidly reheated to 165F For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS products in the prep top cooler (front line) above 41F: edamame, sliced tomatoes, feta cheese, pico, cut lettuce. Observed roccoto and sliced tomatoes in the walk in cooler above 41F. Discussion with the PIC revealed that the TCS foods on the prep line were prepped this morning and the roccoto and sliced tomatoes in the walk in cooler were prepped the day before. CDI - Allowed the PIC to place the TCS foods in the prep top cooler back into the walk in cooler to cool down to 41F and below. PIC voluntarily discarded the sliced tomatoes and roccoto sauce. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed quinoa prepped today cooling covered and stacked in the walk in cooler. CDI - PIC unstacked and uncovered. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies in the back prep kitchen area. Contact your pest control to find the source and eliminate. -REPEAT-

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed uncovered oil and rice on the dry food shelving unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed front cashier sanitizer bucket at 0 ppm, CDI - sanitizer was remade.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep line cooler scratched and scored. 4-501.11 Maintain equipment in good repair. Observed the dishmachine not being used as they are waiting for a part to be repaired. Discussion with the PIC, they have multiuse utensils. Explained to the PIC that they shall only use single use bowls, plates, and utensils until the unit is repaired. Compliance visit will be conducted in 10 days.

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 residue. Observed shelving in the walk in cooler are in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink next to dishmachine with no paper towels. CDI - Paper towels were provided.

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 chicken prepped yesterday on speedrack in walk in cooler without datemarking. CDI - PIC date marked chicken. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the back prep kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic food container wet stacked on the drying rack. Allow to air dry prior to stacking. -REPEAT-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep line cooler scratched and scored.

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 tall reach in freezers and reach in coolers in need of cleaning throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings improperly stored next to facility equipment/utensils.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. CDI - Provided the PIC with clean up poster in English and Spanish. For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta and tomato/onion/lime juice salad above 41F in the prep top cooler (frontline service). CDI - Allowed to cool back down in the walk in cooler and/or reach in freezer since these TCS foods were prepped this morning. -REPEAT-

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 chicken prepped yesterday on speedrack in walk in cooler without datemarking and mislabeled with a quinoa date sticker. CDI - PIC removed old stickers and date marked properly since they were prepped yesterday. 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 .

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed just prepped copped eggs cooling with tight fitting lids. CDI - PIC removed lids to allow to rapidly cool down to 41F or below. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed quinoa cooled from a couple days ago uncovered in the walk in cooler on the speedrack. CDI - quinoa is being prepped today. Explained to the PIC that once foods are properly cooled down to 41F or below, food shall be covered to prevent cross contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer re-made. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic food container wet stacked on the drying rack. Allow to air dry prior to stacking.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed the interior metal panel of the 3 door upright freezer along the backside of the back prep room missing. Replace/repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep line cooler scratched and scored.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at 0PPM while sanitizing a spatula. CDI- Sanitizer re-made to proper concentrations and spatula soaked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding below 135F. CDI- Rice reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottles of mayo/ cheese sauce holding above 41F in the squirt bottles. Bottles were sticking out of the cold unit. CDI- Items submerged in ice to cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer re-made.

4-501.11 Maintain equipment in good repair. Observed sink sanitizer dispenser not pulling sanitizer at the correct concentrations. Get fixed. Sanitizer is being manually mixed in the meantime.

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 thermometer for the dish machine. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the sink sanitizer.

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 tall reach in freezers in need of cleaning throughout. Observed containers housing lids in need of cleaning.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dishmachine is in disrepair due to an error. PIC stated they have called for repair and awaiting. Verification visit required to ensure compliance. Facility uses single service.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaner stored above food on the dry food shelving. CDI - Chemical was relocated. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in sanitizing bucket above 400 ppm. CDI - PIC remade the sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the chicken prep area. Contact your pest control to help seek the source and resolve.

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

4-501.11 Maintain equipment in good repair. Observed the lid to the prep top cooler in disrepair. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards heavily scratched and scored. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior and the gaskets of the three door freezer in prep area accumulating debris. Clean and maintain.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed coving tiles are broken/damaged by the prep area and under the 3-compartment sink. Repair/replace broken tiles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drink with lids and no straws. CDI - straws were provided

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot holding cabinet next to rotisserie at 112-125F. CDI - chicken was in the process of being prepped and then placed into the unit. CDI - PIC removed the chicken reheated to 188F.

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 rocoto sauce at the front service line cooler drawer temped at 48F, PIC stated they just portioned them out. CDI - PIC removed and placed in the cooler to get back down to 41F. Discussed that after portioning that the product shall be cooled back down to 41F in the walk in cooler or freezer. -REPEAT-

6-202.13 Insect Control Devices, Design and Installation - C Observed fly light installed over a prep table. Relocate the fly light to prevent contamination. -REPEAT-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test kit with no test strips. Provided some test strips to PIC. Verification visit required within 10 days to ensure compliance.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed oil accumulating around the grease barrel and trash accumulating around the dumpster. Clean to prevent attracting and harboring pests.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pulled cooled chicken from the day before in the walk in cooler without date marking. CDI - PIC properly date marked.

7-201.11 Store toxic materials to avoid contamination. -P Observed a couple sanitizing buckets stored on the prep tables in the kitchen/prep line. CDI - Sanitizing buckets were relocated.

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 cooling sliced tomatoes covered with lids in the walk in cooler. Observed just prepped pulled chicken cooling with lid. CDI - Lids were removed to allow rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a couple dry ingredients not properly labeled in the kitchen.

6-202.13 Insect Control Devices, Design and Installation - C Observed fly light installed over a prep table. Relocate the fly light to prevent contamination.

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

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 with handle in the food at the salad prep cooler.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at the front cash register area unprotected.

4-101.19 Nonfood-Contact Surfaces - C Observed towels being used to stabilize cutting boards. 4-501.11 Maintain equipment in good repair. Observed gaskets to the dishmachine torn and allowing water to leak out. Have repaired.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee jacket on supplies under the prep table.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding in steam well at 119F. It had been cooked and transferred to well but well had not yet heated up. Moved to steamer and reheated. Up to 158 by end of the inspection and still reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes in prep top at 47F, onion tomato mix at 45F. In second prep unit, observed feta at 44F. Feta had been sitting out during salad making process. Moved all to walkin to rapidly chill. Be sure not to leave items sitting out. Tomatoes and tomato onion mix were prepped today and likely not properly cooled. They cooled to 40F and below in walkin. Feta is freezer was still cooling (at 43F) at end of inspection.

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 today in the prep unit holding at 47F. Moved to walkin cooler on a sheet tray to rapidly chill. Use prep unit to hold cold foods at 41F or lower. Cool using your walkin cooler before placing in prep unit. Repeat violation.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards with dark spots and etches. Replace/resurface. 4-502.11(A) Maintain utensils in good repair. Observed chipped spatulas. Remove from use.

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 not have a temperature change in 32 minutes. CDI- Lettuce was placed inside of freezer. Going forward it was suggested that facility implement ice baths when cooling down lettuce.

Repeat Violation, Full Points-1- 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 two containers of lettuce prepped at 10:07 am at 50F inside of flip top reach in. Lettuce was still in the cooling process and also was in a 20L plastic container. CDI- Lettuce was placed in shallow pans and placed inside of walk in cooler. Educated PIC that flip top units are intended to cold hold foods and not cool. Also lettuce should not be cooling inside of large containers. Observed aji amarillo sauce(made with pasteurized egg) inside of reach in at 47F. Sauce was prepared this morning at 10am and still in the cooling process. CDI- Containers of sauce were placed inside of reach in freezer and soon dropped to 41F.

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

General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers in clean dish/utensil area wet stacked.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed ginger and avocados stored over RTE cilantro. CDI-PIC changed storage order and discussed the difference between washed/unwashed produce.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed diet coke soda nozzle with black build up around the inside rim. CDI-PIC removed to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken on the front line sitting at 119F, did not have enough water to keep in heat and it was uncovered. Observed 2 large containers of rice in hot box below 135F. Hot box was turned up all the way and temp read 120F. CDI-PIC explained all items were reheated at 10:30, items were reheated to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, and feta all above 41F on front prep line. Observed Hauchina (feta) sauce at 43F, sauce was above fill line. Items were recently prepped and were cooled down in freezer and reached 41F or below by the end of inspection.

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 tomatoes, lettuce, and feta all above 41F on front prep line. Observed Hauchina (feta) sauce at 43F, sauce was above fill line. Items were recently prepped and were trying to cool in prep units CDI-PIC cooled down items in freezer and they reached 41F or below by the end of inspection.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented condensed milk cans stored for use. CDI-PIC designated an area for dented cans and will not use dented cans.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go containers sitting on shelves exposed to the public, without plastic wrapping. Explained the contamination risk to PIC.

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 quinoa salad in walk in cooler cooling with no temperature change. CDI- Quinoa salad was placed inside of freezer to drop temperature quickly.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several buckets of wiping cloths being stored in sanitizer at 50 ppm quat. Reviewed bottle and manufacturer instructions stated sanitizer should be used at a concentration between 200-400 pm quat. CDI-PIC stated buckets had been out for a while and they were changed out.

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employee (with gloves on) handling cell phone. Employee moved to switch gloves without washing hands. CDI - educated to wash hands after contaminating them, before putting new gloves on. Employee washed hands before putting new gloves on.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed blocked handsink at the front of the prep line. Employee moved cart in front of handsink to clean fryers. CDI - educated to relocate the cart when cleaning fryers to prevent blocking handsink. Relocated cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauces out of temperature in the pepsi refrigerator. Refer to temperature chart. CDI - discarded the items that has been held in there for over 4 hrs. Brought the other items that weree still within 4 hr cooling time criteria to freezer to rapidly cool. All other sauces are at proper temperature.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed detergent stored on the sanitizer compartment drain board. CDI - educated that only clean and sanitized items shall be stored on sanitizer drain board. Sanitizer drain board shall remain cleaned and sanitized at all times. Observed immersion blender stored in between drain board and wall. Observed knife stored inbetween knife holder and wall. CDI - relocated items to 3 compartment sink for a cleaning procedure. Educated to properly store items to prevent contamination.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use plates food contact surfaces stored where they are right side up and exposed. CDI - inverted plates to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed pepsi refrigerator not operating properly. The equipment is not holding food at proper temperature; refer to violation 20 for cold holding.

5-205.15(B) Maintain a plumbing system in good repair. Observed the handsink by the hot box plumbing in disrepair (the sink basin to p-trap joint).

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees turning off sink with bare hands after washing hands. CDI - EHS educated to turn sink off with papertowel to prevent recontamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the prep top. Refer to temperature chart. CDI - educated to prepare food, cool down using proper cooling methods, then store in cold holding units once food has cooled to proper temperature. Prep unit is not for cooling food. Removed food to cool down in walkin cooler. Food has currently been cooled down to proper temperature.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken prepared on 7.29.18, with a preparation date of 7.30.18. CDI - corrected labels. Educated to have correct date labels.

7-201.11 Store toxic materials to avoid contamination. -P Observed quat sanitizer stored on prep table. CDI - relocated to better area to prevent contamination. The sanitizer did not contaminate anything; sanitizer at proper concentration of 200 ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed food employees cooling food in prep unit. Refer to violation 20. CDI - EHS educated food employees to cool uncovered in walkin cooler, not a prep unit.

5-205.15(B) Maintain a plumbing system in good repair. Observed small leak from p-trap at the back handsink by the ovens.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at the back handsink by ovens. CDI - provided trash can for handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed rust on wok; wok was stored on stove top for food preparation. CDI - educated that after washing rinsing and sanitizing, the wok must be treated in order to prevent rust. PIC brought the wok to the back to be scrubbed with brush and then go through a full cleaning procedure at the 3 compartment sink.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer bucket below 100 ppm. CDI - brought to the back to refill. Advised to change solution more often. Educated to fill bucket with sanitizer and to soak rag in sanitizer to keep solution at an equilibrium.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed cleaned and sanitized immersion blender attachment stored in-between the sanitizer drain board and the wall. CDI - sent through another cleaning procedure and educated to properly store utensils.

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 grout peeling away from the tile - stainless steel wall contact in the kitchen by the mini stove top. Advised to replace grout.

4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed ice paddle in freezer not wrapped in platic wrap. CDI - sanitized item and wrapped in plastic wrap before storing in freezer.

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 items not meeting time/temperature cooling criteria: quinoa in bulk container and quinoa in avacado. Quinoa in bulk container is not meeting the 135F - 70F in 2 hrs. Placed product in freezer to rapidly cool. Product at proper temperature. Quinoa in walkin cooler temped at 48F and 30 min later still at same temperature. Remove plastic wrap and placed in freezer. Prodct at proper temperature. Refer to violation 31 for proper cooling methods to meet time/temperature cooling criteria.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomato and sauces that contain egg in cold holding and in the temperature danger zone. Refer to temperature chart. CDI - brought items to freezer to rapidly cool. Product at proper temperature (tomato at 36 and aji sauce at 40).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed quinoa, quinoa with avacado, tomato in reach in, and sauces with egg not cooled properly. Food employees are not using proper cooling methods to cool products. Quinoa is in large bulk container not giving enough air flow, quinoa in avacado is wrapped tightly in plastic wrap, tomato was not cooled before going into reach in unit, and the sauces were not cooled before going into cold holding. Thus, quinoa wrapped in plastic and quinoa in bulk package is not meeting time and temp criteria. All product brought to freezer to rapidly cool down. Cold holding units are not meant for cooling. Rapidly cool product in walkin uncovered or in freezer uncovered before storing in cold holding.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies underneath prep station by the food contact surfaces.

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 one tile not fully attached to the corner at the smoker. Advised to repair.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket with no label on it. Facility uses red buckets for sanitizer and green buckets for soapy solution. Viva Chicken SOP is to have yellow stickers with a label and time of filling bucket. This one bucket did not have a 'sanitizer' label on it. CDI - employee placed label on bucket.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed quinoa in the cooling phase tightly wrapped with plastic wrap stored in the walkin cooler. Product is not rapidly cooling. Refer to temperature chart. CDI - educated about proper cooling methods; removed plastic wrap from product.

3-602.11C Food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. Observed product in the cold holding display unit for customers; dessert offered for customer self service is not labeled properly. Item is stored in plastic shell with no label on product; no common name, list of ingredients, or food allergens. Educated that these items shall have a proper food label on these items. (Tres Leches)

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI - food employee put on hair net.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service to go items stored where they are exposed to splash and contamination. The single service articles were stored inverted to prevent contamination on food contact surfaces of articles. CDI - PIC voluntarily discarded items.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee recontaminate hands by bare hand contacting the sink faucets when turning the sink off. CDI - educated to dry hands with paper towel and to use that paper towel as a clean barrier to turn the sink off.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one scooper stored as clean on the storage rack. CDI - pulled item and brought to the dishpit. Advised to spend more time during the wash/rinse procedures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Advised to prevent pests from entering the kitchen.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets without sanitizer rags in them. Observed sanitzer buckets at 100 ppm; quat concentrate states that the quat is active from 150 ppm - 400 ppm solution. CDI - switched out solution. Buckets are currently at 150 ppm.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tile by the rotisserie oven. Advised to repair.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting sink faucets when turning the faucets off. CDI - advised to use paper towel when turning the faucets off.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer compartment at 3 compartment sink at 100 ppm. Facilities quat chemical label states that food contact surfaces active quat starts at 150 ppm. CDI - advised employees to switch out sanitizer more often to stay at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products in the flip top units and the reach in units out of temperature. Refer to temperature chart. CDI - discarded prodcucts; advised to have maintenance check up on equipment. EHS advised to store TCS product in different unit.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer bucket below 100 ppm. CDI- refilled buckets to proper concentration.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at the front handsink. CDI - provided handsink with trash bin.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice reheating in hot holding box and did not meet time/temp criteria for reheating. Refer to temp chart. CDI - went over reheating methods/options with food employee and PIC. Facility will now pull white rice from walkin cooler and reheat rice on flat stove top to 165F then place rice back into container and store in hot holding equipment.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare handing the sink faucets when turning off the faucets after washing hands. CDI - educated to be aware of preventing recontamination. Dry hands with a paper towel and then use that paper towel to turn the faucets off.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that product is out of temperature. Refer to temperature chart. CDI - advised to cool product into walkin cooler before storing in cold holding units. Flip top/reach in units are not meant for cold holding.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple products out of temperature. Refer to temperature chart. CDI - educated that flip top/reach in units are not meant for cooling product. Food employees must prep food, then place into walkin cooler uncovered, then once product is at proper temperature, put into cold holding units.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets with a low concentration. CDI - educated to fill bucket with sanitizer and then saturate wiping cloth with sanitizer before putting into bucket. Do not put dry wiping cloth into sanitizer bucket.

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. By the can wash in the back, observed the wall FRP coming apart. Advised to put the wall back together and seal it up.

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 several sauces prepared on 5/12 at 43F held beyond discard date. CDI-Product voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets with less than 200 ppm Quat Sanitizer. CDI-Sanitizer concentration corrected.

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

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed one container of corn edememe salad in reach in cooler without a date on the product and the product was cooked yesterday morning; product has been held for about 24 hrs in the food establishment. CDI - allowed PIC to place date on product and educated PIC on date marking.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed 2 sauces that contain raw eggs in walkin cooler. PIC states that raw eggs are pasteurized, but there is no box to state if product is pasteurized nor are there any pasteurized stamps on each individual egg. The facilities US Food representative can not provide information that eggs are pasteurized. So to take care of this, PIC was advised to create consumer advisory for this product until further information is provided that these eggs are indeed pasteurized. CDI - PIC created consumer advisory for this product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking above the 3 comp sink and air drying rack. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed gasket torn in a reach in cooler on the prep line. Cooler maintains product in the proper temperature.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles in the kitchen by the 3 comp sink. PIC states that there has been recent construction work that is non complete and the tiles are cracked for this reason.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee enter rear door after a break and start to don gloves without washing his hands. CDI (corrected during inspection) Employee stopped and washed his hands before donning gloves.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs in restrooms. CDI Signs provide for each

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a sheet pan and half of chickens 125F in the glass door hot box. CDI Chickens were cooked today and were moved to the walk-in to cool.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab and go containers of short bread cookies with carmel filling (Alfajores) without ingredients or allergens listed on the labels. CDI Cookies moved to behind the counter until labels are corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers above 3 comp sink and on drying rack.