CHOPT CREATIVE SALAD

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large amount of plastic pans with sticker residue present, dishes were stacked so that sticker residue was touching the food contact surfaces on the pans. EHS observed the following equipment with visble food debris present: salad spinner, CDI- PIC took items to dish area to be washed/rinsed/sanitized. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed the following items being held above 41F; cooked shrimp, falafel, hummus, chicken, cut tomatoes, and commercial boiled eggs. See temp chart. CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. EHS observed that nearly all items on the salad wall were not marked with the 4 hour time label. PIC stated that entire wall was flipped at 2pm and items were temp checked before being placed on TPHC. Employee who flipped the line was onsite and able to verify. CDI- EHS allowed PIC to place other TPHC stickers on product. EHS advised that if this item is found out of compliance during next visit all product without a time stamp will be discarded. 10-day VR. EHS will be making a visit within the next 10 days to determine long term compliance **REPEAT** -3- 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed facility does not have written producers for colliding lettuce on TPHC. EHS will provide via. Email. 10-day VR TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stack of plastic and metal containers stored clean and stacked wet. **REPEAT** -1-

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. EHS observed multiple service service items being stored outside the original protective packaging in the dry storage area. -0-

4-501.11 Maintain equipment in good repair. EHS observed dish machine has a leak. EHS observed two drawer unit under front make line in disrepair. Repair as soon as possible. -0.5- **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. EHS observed racks beginning to rust.

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf EHS obsevred facility actively washing dishes with bleach and soap in the wash basin. CDI- PIC emptied out wash basin and refilled with soap and water only. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed buildup on ceiling tiles above back make line. Clean or replace. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large amount of plastic pans with sticker residue present, dishes were stacked so that sticker residue was touching the food contact surfaces on the pans. CDI- PIC took items to dish area to be washed/rinsed/sanitized. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed that all items on the hot line were temping below 135F (see temperature chart). CDI- PIC instructed food employees to reheat items as they had been on the line for less than 4 hours. All items were heated to 165F or above (see temperature chart). -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed that all containers of greens on the wall were labeled with a TPHC start time of 9:56AM, meaning the 4 hours mark to discard would be 1:56PM. PIC stated that all items were flipped at 2PM and left with the old sticker on accident. EHS asked for stickers to be corrected to the accurate time, food employee labeled items for discard at 7pm, which would be 5 hours. CDI- EHS and PIC provided education and manager was able to correct labels. -1.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stack of plastic and metal containers stored clean and stacked wet. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. EHS observed dish machine has a leak. Repair as soon as possible. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall/floor trimming missing in upstairs salad prep room. EHS observed low grout throughout salad prep room. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic pans with sticker residue present, dishes were stacked so that sticker residue was touching the food contact surfaces on the pans. CDI- PIC took items to dish area to be washed/rinsed/sanitized. **REPEAT** -1.5- 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stack of plastic and metal containers stored clean and stacked wet. **REPEAT** -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at all hand sinks reach on 88F to 90F. Observed that hot water at the 3-compartment sink reaches 88F. Facility is unable to provided enough hot water to meet peak demand. Facility has placed a work order. -0.5- 10 DAY VR REQUIRED.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the tops and doors open on dumpsters outside. EHS reminded facility to keep doors closed. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall/floor trimming missing in upstairs salad prep room. EHS observed a gap between the floor and the wall due to the missing trimming. **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 A/C vents throughout kitchen accumulating dust and residue. Increase cleaning frequency to avoid accumulation. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple squeeze bottles and bottle lids stored as clean with visible food debris present. Observed multiple metal pans with sticker residue present, dishes were stacked so that sticker residue was touching the food contact surfaces on the pans. CDI- PIC took items to dish area to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak at 104F and salmon at 115F,118F,124F,121F under hot holding lamp. CDI- PIC voluntarily discarded the items. EHS temped salmon and steak at the end of inspection. Steak was 124F and salmon ranged from 115F-130F. PIC placed items on TPHC based on quality stickers already present, for time reference. See comments. 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 goat cheese and burrata in the front make table above 41F (see temp chart). EHS observed that the pans were overfilled as product below fill line was 41F. CDI- PIC placed in walk in cooler to allow for cooling. 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 containers of Romain, cabbage, arugula, and kale without the TPHC sticker indicting when products should be disposed of. CDI- PIC corrected time stamps as some of the container were properly labeled and all product was brought out at the same time. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed FAcilrity was unable to provided prepared TPHC procedures. EHS provided TPHC documents and assisted in completion. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 walk in cooler in deep container. EHS observed very little temperature change over approximately 1.5 hours. CDI- PIC had employee spread lettuce out on sheet pans 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed numerous buckets of sanitizer stored on the floor. EHS advised to keep sanitizer off the floor when used for wet wiping cloths. **REPEAT**

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed facility was storing chopper between rails holding sauces. EHS advised that utensils shall be kept on a clean and sanitized surface. CDI- PIC took chopper to dish pit.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stack of metal bowls, metal pans, sheet pans, lettuce containers stored as clean and stacked wet in storage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility could not provide test strips for sanitizer at 3-compartment sink. EHS provided test strips to use until PIC could go to another Chopt for test strips. 10-day VR Required.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall trimming missing in upstairs salad prep room. EHS observed a gap between the floor and the wall due to the missing trimming. **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 A/C vents throughout kitchen accumulating dust and residue. Increase cleaning frequency to avoid accumulation. **REPEAT**

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink in back area by mop sink without soap dispenser. PIC stated this has a work order for repair. CDI - PIC provided bottled soap for hand washing station. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by two compartment prep sink. CDI - PIC restocked dispenser with paper towels. (2)

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 diced tomatoes cooling with tight fitting lid in WIC. EHS observed no temperature change within 15 minutes and lid was removed. EHS observed tzatziki dressing cooling in WIC with tight fitting lid. PIC removed lid after first temperature was taken. PIC stated that procedure is to leave them open to vent and allow proper air flow. EHS observed tzatziki dressing in front make unit cooling from preparation. PIC stated it will cool down being stored in make unit. PIC ensured that make unit was cold enough to cool and often freezes dressings stored inside. EHS observed cooling over 30 minutes and saw only a 1 degree change in temperature. CDI - PIC removed lids from tomatoes and dressing to allow to cool properly. PIC removed tzatziki from make unit and placed in reach in unit to properly cool. REPEAT. (1); For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in ROP packaging thawed in WIC thawing without being removed from package. EHS advised that all ROP fish that is frozen and thawed needs to be removed from oxygen deprived environment. CDI - PIC removed salmon from packaging. (0)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed numerous buckets of sanitizer stored on the floor. EHS advised to keep sanitizer off the floor when used for wet wiping cloths. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being removed from dish washer and stacked on top of each other for storage without allowing to air dry. EHS advised to stagger pans until dry before storing. REPEAT. (0.5)

4-501.11 Maintain equipment in good repair. EHS observed dressing make unit in back area in disrepair. PIC stated they are rotating dressings every two hours to avoid temperature increase and maintain temperatures. EHS advised to stop using unit or switch to TPHC until unit can be repaired. PIC stated a work order has been placed. EHS will conduct return visit to observe compliance. (0.5)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall trimming missing in upstairs salad prep room. EHS observed a gap between the floor and the wall due to the missing trimming. 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 A/C vents throughout kitchen accumulating dust and residue. Increase cleaning frequency to avoid accumulation. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC stated they are certified but could not provide documentation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility without an employee health agreement. PIC tried to pull up an online training course employees go through during onboarding but could not locate a foodborne illness module. CDI- EHS provided PIC with employee health agreement to review with staff and keep on file. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink by back prep sink without soap. PIC stated it is broken and is being replaced during remodel next week. CDI- PIC able to provide soap pump for hand wash station. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressings in make table in back kitchen above 41F. Upon discussion PIC revealed make unit had not been turned on this morning. Facility turns off make table nightly and plugs them back in the next morning per procedure. Observed dressings in front make table above 41F as well. CDI- PIC moved dressings to WIC to quickly cool. 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 .

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 juice” labeled with no expiration date. This product is used to make the harissa sauce. This product is a chicken byproduct and should be labeled for 7 day hold time. CDI- PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 fried chicken being cooled in WIC from preparation. No temperature variance was seen after 25 min. Pans were tightly wrapped with plastic wrap. CDI- PIC removed plastic wrap to cool foods quickly. 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(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous sheet pans being wet nested. Stagger pans or store in self draining position to allow for air drying.

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 Facility unable to provide thermometer for high temp dish machine. PIC will be ordering new thermometer. VR will occur within ten days.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler not wash their hands while changing tasks, food handler wearing gloves and then writing orders on a pad of paper, after using the same gloves handling greens and proceeding to place in bowl. Explained to the PIC the concern with handling a marker and cross contamination when also handling ready to eat foods (greens). CDI - PIC stated they will discontinue this practice and ensure food handlers are washing their hands prior to donning new gloves when writing orders and handling ready to eat foods with gloved hands or utilize tongs for the greens.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink by food prep sink soap in hand soap dispenser and no batteries. CDI- PIC changed batteries and provided soap.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut cherry tomatoes prepped at 726AM did not meet the cooling parameters, temped at 47F after 3PM. CDI - PIC voluntarily discarded the tomatoes. 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 salad prep top in front of house area holding all TCS foods above 41F, see temperature chart. PIC stated that they just restocked the prep top cooler at 230PM. CDI - allowed PIC to utilize TPHC. Filled out TPHC form for the unit as they are having continued issued with this prep top cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed different time labels on some of the greens bins. CDI - PIC stated that they have someone new and they placed the incorrect labeled. Allowed the PIC to correct as they just restocked the greens wall.

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 romaine, cut tomatoes, and cooked chicken tightly wrapped with plastic wrap or covered with lid. CDI- PIC removed lid or plastic wrap to allow food to cool properly.

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

4-501.11 Maintain equipment in good repair. Observed prep top cooler (front line) with an ambient air temperature of 48F, Repair. Compliance visit required to ensure compliance

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 interior of the prep top cooler (back prep) and gaskets accumulating food debris and residue. Clean and maintain.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash their hands without soap due to dispenser not having batteries. CDI- PIC intervened and had employee properly rewash hands at another sink. For6 more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink by walk in cooler without batteries in hand soap dispenser. CDI- PIC changed batteries.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE vegetables in walk in cooler. CDI- PIC changed storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets with concentration of 50-100ppm. CDI- PIC changed sanitizer with concentration of 200-400ppm. Do not mix quat sanitizer with hot water. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad prep top in front of house area holding all TCS foods above 41F, see temperature chart. PIC stated they have had issues with the cooler last week but repairs were made. PIC also stated that the prep top gets unplugged at the end of the night and plugged back in around 8am. All foods put on emergency 4 hours TPHC and labeled accordingly. PIC also called repair company to repair. EHS will follow up within 3 days. Continue 4 hour TPHC until repairs are verified by EHS. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sweet potatoes and black beans without date label. CDI- PIC put date label on containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spinach, tomatoes, black beans, chipotle chicken, breaded chicken, roasted chicken, and chicken tinga tightly wrapped with plastic wrap or covered with lid. CDI- PIC removed lid or plastic wrap to allow food to cool properly. 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 . REPEAT

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee transported container of RTE avocado under arm where avocado was touching clothing. CDI- PIC voluntarily discarded avocados and educated employee.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in bathroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with doors open. PIC stated that dumpsters are shared with the complex. CDI- PIC shut doors. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed extensive wall damage leading into lettuce prep room upstairs. Observed floors in need of repairing throughout kitchen.

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 vomit and diarrheal cleanup. -CDI- EHS provided handout. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands without using a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on proper handwashing techniques and using a barrier to turn off faucet and both employees rewashed hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on metal and plastic containers stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** -1.5- 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed foods not reaching cooling parameters. Refer to temperature chart. -CDI- PIC moved items to RIC to rapidly cool and removed lids. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 foods cooling not reaching cooling parameters, tightly covered and stacked to the top. -CDI- EHS educated PIC on proper cooling methods and PIC vented items and placed in WIC to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed breaded chicken and roasted chicken defrosting in the sink with no running water. Per PIC, facility does not like to run water on breaded chicken during defrost. -CDI- PIC placed breaded chicken in WIC and placed roasted chicken under running water. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .- Observed no thin probe thermometer in facility. Per PIC, the old one broke and a new one has been ordered. **10 DAY VERIFICATION REQUIRED** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with several metal and plastic containers stored as clean. -CDI- PIC unstacked items and placed them on drying rack. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak under prep sink near back door. Per PIC, work order has been placed. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors and lids on dumpsters. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on HVAC vent covers throughout. Increased cleaning frequency recommended. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI - Provided.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed employees loading food from personal cars with no temperature control. According to PIC, Sysco truck did not come and employees had to drive to warehouse to pick up food. All foods recorded in temp. Except cheese (51F), CDI - Cheese discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One knife recorded soiled with food debris. CDI - Taken to dish machine. 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 Boiled egg on two flip coolers recorded above 41F. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Multiple trays of lettuce cooling in reach in coolers as opposed to WIC. CDI - Moved to WIC for proper cooling. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing a hair restraint. Wear a hat/hair restraint when handling food. CDI - Employees put hair net on.

4-501.11 Maintain equipment in good repair. Repair torn gasket in tall reach in cooler. 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. Interior of main reach in cooler dirty from food debris. Clean.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed exposed foods without lid in reach-in unit. CDI-Items were covered with lids.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quinoa in rice cooker/warmer under 135F. Rice cooker had turned off after cook instead of hot holding food. CDI-PIC discarded quinoa. 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 recently prepped sliced tomatoes covered in walk-in cooler above 41F. Ensure items are well ventilated to ensure food drops quickly to 41F and below after prep. CDI-Lids vented. 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 .

4-501.11 Maintain equipment in good repair. Replace torn gasket on left tall reach-in unit.

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 several metal and plastic food containers stacked and stored as clean with date marking sticker residue. **10 DAY VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a couple pans holding TCS foods at back prep unit top overfilled measuring above 41F. Ensure that food is not filled above pan fill line in order to maintain cold holding temperatures. Observed several items on front line above 41F. After discussing prep, walk-in, reach-in storage and transport of food to make line with PIC, it was decided that pans on make line will be covered with their metal lids to maintain cold holding temperatures before service. ** 3 DAY VERIFICATION REQUIRED 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Ensure that wiping cloths are stored full submerged in sanitizer to prevent microbial growth and cross contamination.

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 minor food debris in bottoms of metal pans used to stored single use items such as lids, bowls etc.

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 several metal food containers stacked on each other being stored as clean with date marking sticker residue. CDI: PIC returned containers to dish wash area for repeat W/R/S. REPEAT

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pan of quinoa reheating on serving line. Item temp was 119F and PIC stated item was reheating for greater than 2 hours. CDI: PIC voluntarily discarded item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed boiled eggs in prep top being held cold at 48F. Also observed sliced tomatoes being held cold at 44F. CDI: PIC discarded boiled eggs that were prepared yesterday and placed tomatoes in WIC that were prepped one hour prior to placing on serving line. Observed chopped mixed greens and lettuce on cold shelving display above 41F. PIC says these items rarely stay on shelving for more than a couple hours. TCS items in this unit observed today were placed in unit shortly before opening. Food will be discarded after 4 hours. CDI: Items will be placed on TPHC. Written procedures and documentation were provided to facility and discussed with 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 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 several covered plastic containers filled with chopt lettuce blend in RIC not cooling at a proper rate. CDI: PIC relocated lettuce to WIC and placed in metal containers with holes and no lids to allow proper air flow. Observed containers of TCS foods in walk-in cooler above 41F cooling from prep with plastic wrap tightly covering food. CDI: Food was vented and allowed to actively cool.

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 sticker residue on several food containers in clean storage. CDI-Discussed cleaning and sanitizing with PIC and items were returned to dish machine area.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a few scoops with handles stored in food. CDI-PIC placed scoop in food so that handle would not contaminate food.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal pans wet nested. Improvement from last inspection - point deduction not increased.

4-501.11 Maintain equipment in good repair. Observed a couple torn gaskets on tall reach-in units. New gaskets have been ordered by facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and headphones on top of prep unit in back of kitchen.

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: http://meck.co/FoodSafety Observed facility unaware of 2017 Food Code update for employee health policy and agreement that now includes non-typhoidal Salmonella. CDI-Documents provided to facility via email.

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 facility without written procedures for vomit and diarrheal clean up. CDI - Guidance and documents emailed to facility via email.

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 sticker residue on several food containers in clean storage. CDI-Discussed cleaning and sanitizing with PIC and items were returned to dish machine 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 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 . Tomatoes, grilled chicken, and boiled eggs all tightly covered with plastic wrap cooling in walk-in after prep. Items had been prepped and placed into walk-in 20 minutes prior to inspection. CDI-Items were uncovered and allowed to cool quickly, meeting cooling rate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several large plastic food bins stacked wet.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Minor debris buildup observed in some metal pans containing single use ramekins/lids on front make line.

4-302.13 (B) Provide an approved Max/Min thermometer (or irreversible registering temperature indicator) for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility does not have irreversible temperature testing device for high temp dish machine. Verification Required by 3/6/2022

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. Heavy buildup of food on floors underneath display unit that holds cut greens. PIC says maintenance has to be called in order to pull out the unit and clean. Recommend scheduled cleaning in order to prevent harborage of pests.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handcart with product to be distributed blocking handsink upon arrival for initial handwash. CDI-PIC relocated push cart to back prep area.

3-501.13 Use approved thawing methods. Observed precooked shrimp and precooked chicken thawing in prep sink in standing water.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAT sanitizer test strips available. CDI-Ecolab representative who was on site for quarterly maintenance on dish machine immediately gave PIC a new roll of strips when overhearing questioning by EHS.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils with food debris on them. Customer service bowls PIC stated were not in use also had some food debris on them. CDI- Items were moved to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken holding at 46 F and cherry tomato cucumber mix at 47 F. CDI- Food was moved to reach in to cool. 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 tenders in reach in dated to be discarded on 5/19. CDI- PIC discarded chicken.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food is moved to reach in and prep units before reaching temperature. Food should be cooled before being put into these units. Observed chicken at 46 F in reach in with ambient temperature of 40 F. Observed large tubs of lettuce cooling with lids on. Stacked high. REPEAT. CDI - Foods were moved to WIC and lettuce was moved to thinner open containers on speed racks

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors opened on dumpsters and one dumpster missing a lid. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed two dumpsters missing drain plugs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many products recorded above 41F (see chart). Suspected cooling issues for many products. CDI- All placed on TPHC. Dressings must hold 41F. Reccomend either placing on TPHC or filling below fill line in unit. 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 multiple tubs of lettuce cooling in reach in cooler with lid on. CDI- Moved to WIC with lids off.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. Obtain. VR.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of bowls observed in front line. REPEAT

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal bowls stored with food debris remaining. Observed a few metal pans with sticker residue remaining. CDI: dishes removed and taken back to dish area to be cleaned. Improvement has been noted on cleaning of dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lemon tahini (44F), ranch (43F), ziki sauce (43F), and mexican goddess (45F) in cold hold front unit. Discussed not filling sauces up past fill line of unit. CDI: removed and changed out with fresh sauces. Observed spinach (48F), romaine (54F), and romaine mix (52F) inside front open air lettuce wall. Discussed adjusting cooler temp. CDI: lettuce mix changed out for fresh and lettuce was transferred to walk-in cooler.

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 chopped romaine lettuce and lettuce mixes cooling inside 3-door coolers and walk-in cooler in commissary while covered and stacked in plastic containers. CDI: discussed proper cooling methods. Lettuce was spread out in pans and uncovered to properly cool.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked on front line and metal pans wet stacked at back dish area.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting mats with deep cuts. 4-501.11 Maintain equipment in good repair. Observed torn gasket on front prep cooler.

General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors damaged at front area of facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with debris build up and sticker/sticker residue. CDI by removal for recleaning.

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 one container of cooked beets in walk in cooler with no date mark label. CDI by dating with proper make date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of olive oil with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of metal containers in dish area.

4-501.11 Maintain equipment in good repair. Observed one shelving unit with rust and chipping paint.

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 one employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in kitchen area. CDI by replacing soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with visible debris build up. CDI by removal for recleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three plastic containers wetstacked in the dish area. Vast improvement noted.

4-501.11 Maintain equipment in good repair. Observed damaged light fixture and wall bracket in reach in cooler. Observed damaged gasket on reach in portion of flip top units located on the customer service line.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat hanging from shelving in dish area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by trash can and salad spinner. CDI by removal of obstruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on containers and slicer. REPEAT. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken stored on front line measuring above 45F. CDI by removal to walk in for rapid cooling. Improvement noted.

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 containers in back walk in past discard date. CDI by voluntary discard of all items past date.

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 containers stored in walk in cooling while tightly wrapped. REPEAT. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of oil and hot sauce with no labels.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large amount of wetstacking throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on gaskets of several reach in cooler units and bottom of flip top cooler.

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 holes in wall near slicer.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed containers, knives, chopping utensils, lids and a slicer with debris build up and sticker residue. CDI by removal for recleaning. REPEAT. VR. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea urn nozzles with heavy build up of debris on the inside rubber stopper. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed avocado and steak on back line measuring at 55F and 53F respectively. CDI by removal to walk in for rapid cooling.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of degreaser store over vats of three comp sink. CDI by removal to proper storage location.

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 large quantity of items stored in walk in and reach in coolers tightly wrapped while cooling after prep. VR.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of simple syrup with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large amount of wetstacking of containers, lids and equipment throughout facility.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with damaged gasket on door. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in the prep area with debris build up.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed serving trays, metal containers, dressing squeeze bottles, plastic containers, spoons, bowls, salad prep boards, and covers soiled with greasy film and food debris and containers with leftover sticker debris. Verification required. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed thermometer that was soiled stored as clean. CDI item cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed goat cheese, cooked onions, corn, feta cheese, grilled chicken, steak, and meatballs stored above 45F. CDI items uncovered to allow cooling. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed lettuce and spinach that was not dated with a time stamp. CDI time stamp provided.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed kale and lettuce containers that are stacked in deep plastic containers and stacked and covered tightly while cooling, and observed tomatoes that were tightly covered while cooling. CDI items uncovered and items separated. Verification required. Repeat.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets soiled with food debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes throughout kitchen that were cleaned wet stacked. Repeat.

4-501.11 Maintain equipment in good repair. Observed shelving above prep area and in walk in that was rusting. Repeat.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dishes that were actively washed in 94F water. CDI hot soapy water added. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dishes actively washed and sanitized in soiled sanitizer water. CDI water dumped and more santizer added and dishes washed again.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink nearest the walk in cooler without any paper towels. CDI- dispenser was refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers stacked clean with datemarking sticker residue on them. VR within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods in a flip top cooler cold holding above 45F (see chart). CDI- Foods were relocated to the walk in cooler for cold holding. The ambient air temperature of the flip top cooler was ~50F after several minutes of testing. Instructed PICs to discontinue use of the cooler and call for repairs if the cooler cannot maintain foods below 45F.

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 salad and romaine lettuce cooling in covered/stacked high volume containers. CDI- products were unlidded and placed onto speed rack for more rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple cleaned containers and cutting boards stacked while wet.

4-501.11 Maintain equipment in good repair. Observed a rusted shelving unit located above the 3 compartment sink. PIC indicated the shelf has been ordered.

•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 employee loading soiled dishes into dish machine and then starting to unload clean dishes without first washing hands. CDI - PIC corrected employee.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed one container of dry spice stored without a lid. CDI - lid was added.

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 tinga sauce prepared last night at 8:30 pm was measuring 52F this morning, more than 6 hours later. CDI - voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed one speed rack of cooked chicken made last evening not date marked. CDI - PIC was allowed to add date after showing inspector the log sheet from cooking the chicken last night.

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 large tub of tinga sauce made last night and not cooled within required two stage cooling parameters. See item 18. PIC states that sauce is cooled in blast chiller before being covered and placed into walk in cooler. Inspector asked PIC to re-educate employees on how to properly cool TCS items before storing. Consider using smaller tubs and/or leaving in blast chiller longer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled tub of sugar and one unlabeled working bottle of vinegar. 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 jar of individually wrapped sea salt caramels available for customer self-service. Caramels were not labeled, neither was tub. CDI - PIC found label for large jar and affixed it to outside.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed four buckets of sanitizer holding wiping cloth had sanitizer solution measuring 100 ppm quat. Required range for the multi-quat product being used is 150-400 ppm quat. Quat coming from dispenser measured 150ppm. CDI - buckets were refilled. PIC will speak with supplier about having sanitizer concentration turned up at dispenser.

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 immersion mixer used for blending avocados was being stored in large container of water just before use. CDI - PIC had employee wash, rinse, and sanitizer mixer before use and then had her store it in a clean dry tub between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many plastic utensils wet nested. Also observed employee towel drying salad bowls. CDI - PIC corrected employee.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed back storage room with a row of single service items stored on the floor. Other boxes were stored off the floor.

4-501.11 Maintain equipment in good repair. Observed two split gaskets. Observed a few peeling storage racks.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed back storage room with small section of dirt floor as well as portions of the wall unfinished. Found one opened container of dry goods in this area. Complete finishings and store only unopened packaged goods such as boxes of single service items in this area. Observed plastic wall finish covering right side of fuse box in the kitchen has broken and fallen off, exposing raw wood. Replace cover or coat raw wood with a finish material such as paint.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stored clean with sticker residue on them and a can opener blade stored clean with debris accumulation on it. CDI- containers and can opener were set aside for recleaning. Improvements made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods along the salad preparation line and in the salad open air cooler above 45F (see chart). PIC stated the open air coolers were not turned on as early as they normally are. I checked several foods in the open air cooler at 12:15PM and noted that they were all below 45F (see chart). CDI- instructed PIC to place foods on TPHC starting at 10:30AM and discarding all foods at 2:30PM if above 45F.

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 use items being stored on the floor in the back dry storage room.

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 employee handling soiled dishes and then handle clean dishes without changing gloves or washing hands in between. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink nearest the mop sink blocked by food container on a wheeled cart. CDI- cart was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer that had not been used today with dried cheese behind the blade and where the blade sharpener is located. Observed multiple containers stacked clean with datemarking sticker residue on them. CDI- deli slicer was recleaned, VR within 10 days for sticky container residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kale and romaine mix in an open air cooler along the preparation line above 45F (see chart). CDI- ensure PHF foods are at 45F or below before serving. PIC informed me that the salad will not last longer than 2 hours before it is sold. CDI- product placed on temporary TPHC and will be discarded within 4 hours if not used.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several clean metal bowls stacked while wet and one employee drying cleaned bowls with a single use paper towel. Let cleaned equipment and utensils air dry only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in front hold case at 53F and lower. This was just brought up from the back. It was washed today. Lids were removed so lettuce could rapidly chill. Observed several containers of food, including chick peas and edamame at 48F in 3 door refrigerator. Unit was properly holding other foods but a large amount of foods were moved to this cooler today and prepped today. Containers were moved back to walkin cooler to rapidly chill. Unit was turned down and was holding below 40F before end of inspection. Observed falafel balls at 47F on cold top. They were stacked too high. Educated.

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 fried chicken, sauce and chopped chicken missing date marks. Marked during inspection.

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 ingredients and allergens and location missing from brownie labels. Observed location missing from cookie labels. Return visit required.

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

4-502.11(A) Maintain utensils in good repair. Observed white, plastic scrapers at work station damaged on the sides. Replace.