CHOPT CREATIVE SALAD BLAKENEY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean pans stacked but with wet sticker residues. CDI, relocated for cleaning. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some sauce and oil labels wearing off and not legible.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open for most of inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several sanitizer buckets testing 0ppm quat.

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 several pans wet stacked. Repeat.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some debris collecting in containers where clean single-service napkins and forks were stored.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ceiling vent in restroom in need of cleaning.

Observed high temp dish machine not reaching required temperature to sanitize maze and only reach 148 degrees F . Vr required

Observed kale cooling in deep covered container at 59 degrees F at initial temperature then remained at 59 degrees F at 2nd temperature . Cooling rate calculation indicated method not effective to reach cooling parameters.

Observed kale cooling in deep covered container at 59 degrees F at initial temperature then remained at 59 degrees F at 2nd temperature . Cooling rate calculation indicated method not effective to reach cooling parameters. Repeat

Observed in- use knife wedges in soiled are.

Observed several pans and containers wet stacked . Repeat

Observed an employee beverage not covered / protected

Observed sticker residue remaining on outside of clean pans

Observed pressure gauge reading high. Dish machines shall operate per manufacturer specifications

Observed hot water not reaching required temperature 100 degrees F and 15 seconds of continuous flow not provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy sticker residue on pans and plastic containers being stored as clean in dish pit area. CDI - PIC removed to be rewashed. **REPEAT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed commercial boiled eggs, cooked shrimp, tofu, goat cheese, cut lettuce, and cut kale on the salad service line that were above 41F. See temperature chart. PIC stated that all items have been on the line less than 4 hours. CDI- PIC moved itesm to lowboy unit to cool. **REPEAT** *Full Points* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed new menu item of seared streak with a consumer advisory missing the disclosure. EHS educated PIC on language to use for disclosure. PIC will speak with corporate to have the menu corrected. 10 day VR Required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cabbage mix cooling in WIC in deep metal pan covered with a lid. Item had one hour left to finish cooling. CDI- EHS advised PIC of this and item was moved to a larger pan and the lid was removed to allow it to cool to 41F. EHS advised PIC on proper cooling methods. **REPEAT** *Full 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a large amount of dishes stored as clean and stacked wet. EHS educated PIC on importance of ensuring dishes dry completely before stacking. CDI- PIC relocated items to dish pit to be rewashed/rinsed/sanitized.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados being stored above washed, RTE lettuce in lettuce WIC. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy sticker residue on hotel pans being stored as clean in dish pit area. CDI - PIC removed to be rewashed. 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 corn portioned out at 7:30am still holding at 46F at 1:20pm. CDI - PIC discarded. Repeat. Risk Control Plan will be discussed if no improvement by next inspection. 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 dressings in dressing bottle cooler holding above 41F during inspection. All dressings were either prepared in house or had packaging labels indicating they must be kept cold. Observed corn, shredded cheese, cooked broccoli, and cooked sweet potatoes in front toppings prep unit holding above 41F during inspection. Unit’s ambient maintaining 49-52F during inspection. CDI - PIC was able to verify all dressings had been in unit for less than three hours and moved to WIC to cool. PIC removed all foods from toppings unit and discontinued its use until unit can be repaired. All TCS foods stored in the unit had been in there for less than three hours and were moved to WIC to cool down. Facility switched to taking orders at the register instead of allowing employee prepared buffet style service and is operating out of the back prep area. EHS will follow up on 10/28 to ensure unit has been repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes and shredded cheese being cooled in deep, covered plastic containers in WIC during inspection. Observed portioned out corn cooling while wrapped tightly in plastic wrap in WIC. Tomatoes and cheese were not cooling swiftly. Corn had missed cooling window. CDI - PIC discarded corn. Tomatoes and shredded cheese containers were placed in ice to help hasten cooling. EHS advised utilizing shallower metal pans to help achieve compliant cooling in the future. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle being stored on top of chicken in back togo steamwell. CDI - Employee removed. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both back hand sinks with inoperable paper towel dispenser or empty paper towel dispenser. CDI-PIC replaced paper towel in one and replaced batter for other dispenser.

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 4 containers of cut tomatoes that were cooling and didn’t meet the 4 hour cooling rate in walk in cooler. CDI-cut tomatoes were voluntarily discarded. 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 4 containers of cut tomatoes cooling in the walk in cooler at 2:30pm while stacked and covered. PIC stated items were prepared at 10am. PIC unstacked and uncovered items and EHS checked cooling rate at 2pm but items were 46F. CDI-items were voluntarily discarded. -REPEAT-

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 food slicer stored in egg container on top of eggs in front prep line. -REPEAT-

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

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 a food employee handle soiled equipment when washing equipment at 3 compartment sink then handle clean bowls. Observed an employee turn faucet off with their bare hands after hand washing. CDI, employees rehashed hands.

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 several bins of cut lettuce and kale prepared at 8am according to PIC between 47-56 degrees F. CDI, foods voluntarily 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://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 several deep containers of cut kale and lettuce still in cooling process from morning cooling from 8am. CDI, lettuce voluntarily discarded. Proper cooling methods such as using partially uncovered sheet pans and ice used as ingredients as possible cooling method alternative. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed some spoons with handles stored in direct contact with food behind front counter.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean cutting boards and metal bowls stacked wet . -Repeat violation-

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 multiple badly worn out cutting boards at serving line. CDI-PIC discarded cutting boards.

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

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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed roasted broccoli cooling in walk in cooler not meeting the minimum temperature change for proper cooling (see temperature chart). CDI- PIC completely removed Broccoli top to allow for rapid cooling and placed in an ice bath in the walk in cooler. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed several containers of chopped grilled chicken and breaded chicken in walk in cooler in the process of cooling and not meeting the minimum temperature change for proper cooling (see temperature chart). CDI-PIC unstacked containers, removed tight wrapping, and placed in ice bath in walk in cooler for rapid cooling. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RTE shrimp in front cold hold prep line out of cold holding temperature (see temperature chart). Food employee stated that shrimp was prepped at room temperature and placed directly into prep line to continue cooling. CDI-REHS educated PIC to cool items in walk in cooler and not in cold holding units and PIC place shrimp in walk in cooler for rapid cooling. -REPEAT VIOLATION-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed several containers of chopped grilled chicken and chopped breaded chicken as well as two large containers of roasted broccoli cooling in walk in cooler with lids on or tight plastic wrapping and stacked. CDI-PIC unstacked items, removed lids and wrapping, and placed items in ice baths for rapid cooling and continuous air flow. -REPEAT VIOLATION-

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed plastic containers stored as clean that contained food debris on them.

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 tomatoes cooling in the WIC. Tomatoes were not cooling quickly enough. temperature only dropped 2 degree in 22 min. The tomatoes were uncovered and placed in ice to allow for rapid cooling. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressings, cut spinach and kale in on the prep line that were above 41F. Foods were put out at 9am. CDI-foods were removed from the line and put into the WIC to cool down. They were replaced with other items from the WIC that were already cooled down.

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 cooling in the WIC that were tightly wrapped with plastic wrap. The tomatoes were not cooling quickly enough while wrapped. CDI-tomatoes were unwrapped and placed in ice to allow for rapid cooling. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed several containers of cut cherry tomatoes and hard boiled eggs in cooling process in WIC but items dropped only 1 degree in 23 minutes. Items must cool at a rate of 0.12 degrees per minute. CDI - All items uncovered and placed in ice baths for faster cooling. Items dropped 2 degrees in 13 minutes.

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 REPEAT. Observed several containers of cut cherry tomatoes and hard boiled eggs in cooling process in WIC but all items were tightly covered with plastic wrap. Items only dropped 1 degree in 23 minutes. CDI - All items uncovered and placed in ice bath. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed multiple metal containers soiled with sticker residue and left over labels but stored as clean. CDI - Items sent back for rewashing and removal of sticker residues.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed several trays of cut kale in cooling process but dropped 0 degrees in 24 minutes. CDI - Items uncovered, placed in smaller portions, and placed on speed rack. Items have quickly cooled to 40F. Repeat, but unit was in defrost and was not circulating air normally. Unit temperature gauge was at 45F, but unit is now holding at 38F.

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 two trays of cut lettuce and cabbage mix prepared yesterday but not date marked. CDI - Items labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed 5 trays of cut kale, cabbage mix, and chopt blend in cooling process but tightly covered with lid or plastic wrap, and stacked on top of each other. CDI - Items uncovered, placed in smaller portions, and placed on speed rack for faster cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers and metal bowls wet-stacking on drying rack. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers with sticker residue on multiple sides. CDI - Items sent back for residue removal.

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 several covered containers tightly packed with shredded jerk chicken in the cooling process in WIC. Items were 45F at 12:21 and only decreased to 43F at 12:57. This is a cooling rate of 0.05 degrees per minute. Cooling rate should be 0.12 degrees per minute. CDI - Items were moved to flat sheet tray.

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 covered containers tightly packed with shredded jerk chicken in the cooling process in WIC. CDI - Items were uncovered and moved to flat sheet tray for more surface area and air flow.

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 a food employee turn faucet off with their bare hands. CDI by instruction. 2-301.14 When to Wash - P - Observed food employee handle soiled equipment then clean without washing their hands in between. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed kale uncovered / unprotected in walk in unit. CDI, operator covered rack of kale with sheet pan to protect.

GENERAL COMMENT: Observed salad prepared from online order in to go bag at 50 degrees F. online orders prepared for pick up labeled with pick up time but did not observe staff behind front counter actively monitoring food on rack near side door upon arrival.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of cleaner stored over single-service bags. CDI, cleaner relocated for proper storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several bowls and white cutting boards wet stacked behind front counter. Repeat.

4-904.11 Kitchenware and Tableware-Preventing Contamination - Csingle-service cups shall be furnished from approved dispenser or kept in original plastic packaging protecting lip contact area.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two lettuce spinners with food buildup on the inside. CDI-The equipment was properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the romaine cold holding above 45F on the prep line. CDI-The item was brought back to the walk in cooler. More lettuce was brought out.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. 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 FLOORS BEGINNING TO PEEL PAINT. HAVE PAINTED. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight buildup on the inside plate of the ice machine. CDI-the machine was cleaned and sanitized.

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 the avacados tightly wrapped and were not cooling quickly. CDI-The pans were uncovered to allow for heat transfer.

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 weak sanitizer in the sanitizer buckets. It was found that the sanitizer dispenser was not working correctly. CDI-The sanitizer was made by hand with the correct concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully ai dried prior to stacking. REPEAT. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed the slicer that had buildup from another unit being used. CDI-The slicer was cleaned and sanitized and then covered to prevent cross contamination.

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 floors with peeling paint. Have repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee jacket stored on the shelf in the lettuce walk in cooler. CDI-The hajcket was removed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken product about to be served that was not fully reheated to 165F. Also observed a container of quinoa that did not reheat to 165F within the 2 hour time frame. It is unknown when the quinoa product was actually started reheating. CDI-The chicken product was placed back into the rethermallizer to finish the reheating process and the quinoa was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed eggs cooling with tightly covered wrapping. CDI-The wrapping was undone at the corners of each container to allow for proper heat transfer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure that equipment is fully air dried prior to stacking. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes holding single service products stored on the floor. CDI-The boxes were picked up off of the floor. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaking plumbing underneath the handwashing sink at the front prep line. Have repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce cold holding between 47-50F on the front prep line. CDI-the product was brought back to the walk in cooler for rapid cooling.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. REPEAT. More shelving space is needed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes stored on the floor upon entering the back kitchen. CDI-The boxes were picked up and placed onto shelving units.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed the chicken hatch dish not fully reheated already on the hot hold prep line. The product was at 110F. CDI-The product was brought back to the stove for reheating. The product reheat to 170F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of kale stored on the floor in the lettuce walk in cooler. CDI-The boxes were placed onto shelves.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet on the clean storage rack and counters. Fully allow equipment to air dry prior to stacking. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with food debris and sticker residue. CdI moved to dishwasher to clean.

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster area in need of cleaning.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification. Facility has 210 days from opening date to achieve compliance.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken and bagged cooked soup stored directly on top of boxes of raw chicken and beed in the walk-in cooler. CDI- Cooked foods were moved to prevent-cross contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several bowls with debris at the line. CDI- PIC bowls removed to properly wash-rinse-sanitze.

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 chopped panned chicken in the walk-in cooler with no date mark. CDI- Date placed on the pans during inspection. Observed speed racks with cooled chicken and other foods cooler from last night. PIC stated the foods are cooled every night, portioned the am, then date marked. Ensure to date mark items cooled overnight to ensure items that may not be prepared the next morning are date marked. Manager will generate a system that works for date marking items cooled and held overnight. CDI- Items are being prepared and dates are placed on foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed paper towel dispenser over the prep table. Observed employee washing hands(cook area hand sink), but had to reach-over and employee chopping cucumbers at the prep table to get paper towels which could lead to contamination of food. Recommend moving the paper towel dispenser.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed to-go container lids under the drain at the front hand sink area. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls and other dishes being wet stacked.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking pipe under the three-compartment sink. Repair leak.