VIVA CHICKEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no staff onsite with a valid certified food protection manager credential. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed beans, corn, and broth holding below 135F in steam well. See temp chart CDI- PIC reheated beans, corn and broth to above 165F. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few dishes stored as clean and stacked wet. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed gaskets in cold holding units on front line in need of more frequent cleaning. -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. EHS observed multiple areas throughout facility with low grout. EHS observed food debris present between these floor tiles. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dirty wash clothes stored in hand sink. CDI - PIC removed wash clothes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans HH on counter top below 135. PIC stated they were going to be put back in oven to heat back up to 165. 45 min later beans were still on counter top below 135. PIC moved to stove for rapid heating. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle of bleach un labeled. CDI - PIC added label.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed pulled chicken and sauce containers not moving temperature in the WIC after 35 min. CDI - PIc vented and removed lids for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf observed eggs thawing in hotbox over 41°. CDI - PIC moved eggs to WIC for rapid cooling.

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 seasoning, shakers, and bottles unlabeled throughout establishment. CDI - PIC added appropriate labels.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with stickers being used for service. CDI - PIC washed avocados.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. observed employee drink on prep station. CDI - PIC moved drink to employee aria.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced provolone that was overstacked in the prep top at 50F. CDI item moved to walk in to cool since out for only an hour according the manager. Observed reach in drawer holding sliced tomatoes, sliced raw beef, green beans, and diced eggs above 41F. CDI items just placed in unit less than an hour prior so placed in walk in to cool and eggs discarded. Facility stated they will place in prep unit until it is fixed. Verification required. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed solterito, stuffed avocado quinoa, edamame, feta cheese, tomatoes, tomatoes and onion, quinoa, fruit mix, and beans that were not labeled on front line. PIC stated pans are flipped at night and new dates were forgotten to be added. CDI dates added. 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 pans of Solterito that was cooling in covered plastic containers that were stacked. Checked product after almost 30 minutes and product remained at 50F. Manager stated their policy is to check product and spread it out to accelerate cooling. CDI products placed on sheet pans and in wash in freezer to quick chill and product dropped to 44F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed reach in freezer drawer that was inoperable and in need of repair. Repeat.

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 Observed dish machine that stated it was not dispensing detergent to clean items. CDI products moved to 3 comp sink to clean and placed in machine to sanitizer. PIC called Ecolab to fix issue. Verification 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 handsinks in facility that needed to be reattached to the wall in kitchen.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Observed employee drink stored on countertop where food was prepared and cell phones stored in food containers.

6-301.14 Post a handwash sign at each handsink. Observed handwashing sticker at cook’s line station faded. CDI - EHS provided sticker at end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beans, chicken, egg patties, and chicken broth stored in hot warmer units that were held below 135 F. PIC determined that the unit had been open and closed frequently. CDI- PIC stated chicken was placed in hot holding at 10:30am, emergency TPHC is permitted with a discard time of 2:30pm. - 1.5 - REPEAT Points were not escalated as number of items out of temperature had decreased. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa stuffed avocados and salad mix stored on ice above 41F. PIC stated ice bath was being used due to salad prep unit being down. CDI - Items will be placed on emergency TPHC and discarded at 2:30pm. EHS demonstrated the proper setup of an ice bath. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pans of rice and pinto beans in WIC without date labels. PIC stated they had been cooked the previous day. Upon return, date on items showed a prep date of today. CDI - PIC verified that items were prepped the previous day and adjusted the dates on the items to reflect that. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of multi surface cleaner with no label at front line. CDI - PIC labeled bottle.

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 two sauce bottles on cook’s line that were not labeled. Bottles in WIC were also without labels. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed salad prep unit out of service at beginning of inspection. PIC stated repair had been requested.Ice baths were being utilized. EHS will check with facility to verify repair was completed.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle stored above food prep station near serving line. CDI- water bottle was removed. -zero-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw beef strips stored above containers of shredded chicken in walk-in cooler. CDI- raw beef strips were moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beans, chicken, egg patties, and chicken broth stored in hot warmer units that were held below 135 F. PIC determined that the power to the units was inconsistent causing a temperature deferential in the food product. CDI- were placed in units to reheat to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of rice were the label was worn beyond recognition. CDI- rice was labeled. -zero-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employees wearing watches and bracelets while preparing food. CDI- Issue was addressed with PIC, employees removed items.

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. Observed cups without handles stored in peppers to scoop them with at prep station. CDI- scoops were removed. -zero-

4-501.11 Maintain equipment in good repair. Repair heating units to keep consistent temperatures in kitchen area. PIC will have someone come look at breakers to repair heating sources.

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. Clean interior of cabinet underneath drink station in dining room.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 2 handwashing sinks in the kitchen that did not have accessible soap due to the soap dispenser not working. Replace the batteries in the soap dispenser.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed an employee beverage being stored in the ice that the PIC said is used to make the juice. Also observed a container of dressing being stored directly in the same container as RTE cut vegetables. -CDI- PIC removed all ice and discarded the contaminated vegetables.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine not working. Facility will use the 3 comp sink to correctly wash and sanitize all containers and utensils until the dish machine is repaired. REPEAT*** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of containers wet stacked while being stored as dry. -CDI- PIC placed the necessary dishes in the 3 comp sink to be rewashed and sanitized. REPEAT***

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed water hose with nozzle attached while under continuous pressure in the can wash station. -CDI- Water was turned off.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on a prep table that was actively being used. -CDI- Food employee removed the cell phone from the prep table.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a sanitizer bucket and scrubbing pads stored in hand sink near 3-comp sink. CDI- items were removed. -zero-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine element is not working. Facility will us Single-service utensils and plates until unit is repaired. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing food while wearing bracelets and watches on their wrist. CDI- employees removed items .

3-302.15 Wash fruits and vegetables prior to use. Observed two avocados that were sliced in half and peeled before washing. CDI- education was performed with employees. Avocados were denatured and discarded into trash.

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. Observed handle on cup stored down in sugar container near walk-in freezer. CDI- cup was removed. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in water that was 94 F. CDI- water was heated to above 135 F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers there were stacked wet on clean shelving in kitchen area. CDI- containers were separated and allowed to air dry.

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. Clean floors in corners and under equipment in back kitchen and front kitchen areas. Clean dust from ceiling tiles in kitchen area.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on prep station counter in kitchen area during food prep. Drink was stored on cutting board of make prep cooler across from fryers. CDI- drink was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris left on containers stored above 3-comp sink. Area is for clean items. CDI- containers were placed at 3-comp sink to be properly cleaned. 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: 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 sliced tomatoes that did not have a temperature change in 15 minutes of cooler in walk-in cooler. Containers were stacked two-high in deep, plastic containers. CDI- items were placed in walk- freezer to properly cooler. -zero- 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 sliced tomatoes that did not have a temperature change in 15 minutes of cooler in walk-in cooler. Containers were stacked two-high in deep, plastic containers. CDI- items were placed in walk- freezer to properly cooler. -zero- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets while preparing food. CDI- bracelets were removed. -zero-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils and pots stored above 3 comp sink in clean section with food debris on them. CDI- containers and utensils were placed a t dish machine to be properly cleaned. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food while wearing a bracelet. CDI- employee removed bracelet and washed hands. -zero-

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. Clean splash from exterior of rotisserie, hot holding units, prep coolers, and shelving in kitchen area. REPEAT (half points).

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 frozen green beans stored on top of containers of green beans in walk-in cooler. CDI- Food employee provided liner for proper storage.

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. Clean exterior of containers stored in clean shelving in kitchen area. Some debris was found on containers.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed celery stored above ready-to-eat items in walk-in cooler. CDI- Celery was placed on bottom shelf. REPEAT (half points due to severity).

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 handle of scoops stored down in food product at prep cooler #1. CDI- items were removed. -zero-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one employee drink stored above food prep area. CDI- drink was removed. -zero-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed veggies stored above containers of freshly made juices in walk-in cooler. CDI- items were reversed.

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. Clean debris from shelving above serving line in kitchen area. -zero-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a mop bucket stored in front of hand sink near 3-comp sink. CDI- mop bucket was removed. -zero-

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 a container of sliced tomatoes that were covered and cooling in a deep, plastic container. Also, observed a container of diced eggs that were cooling in a deep container. CDI- items were uncovered and placed in a shallow pan to further chill.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster doors closed on shared dumpster. Dumpster surroundings were clean during time of inspection. CDI- dumpster doors were closed. -zero-

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. Clean floors in corners and under equipment in kitchen areas. Clean dust from ceiling tile above serving line in kitchen area.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored on food prep surface. CDI- drink was discarded.

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 containers with food debris on interior of container stored in clean area. CDI- containers were removed and properly cleaned.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of salt that was not labeled. PIC stated the container was labeled, but the labeled “must have fell off”. CDI- container was labeled. Suggestion was given to use a marker to label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of containers that were stacked wet. CDI- containers were separated, and allowed to air dry. REPEAT (half points due to improvements).

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 one employee wash hands and cut of faucet with bare hands. CDI- PIC educated employee. Employee re-washed hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated, and allowed to air dry.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors were open on shared dumpster. CDI- doors were closed. REPEAT (half points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean areas of floors around shelving in kitchen area. Minimal splash on walls behind grill areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plastic containers stored on air drying shelves with lettuce, onion debris, and labels left attached. Plastic containers was moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce and ranch dressing containing buttermilk bot not meet cooling parameters. According to label left attached to lettuce container, foods 4 hour cooling phase should have been completed by 4:53. At 5:44, lettuce temperature was observed at 48F. Lettuce was discarded. Ensure that employees are not making labels before prepping and the food is cooled in accordance to time and temperature. Ranch dressing was cooling since Saturday with tight fitting lid. Observed ranch dressing at a temperature of 49F. Ranch was not removed from the unit today. Ranch discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes recently sliced and put directly on prep line. Tomatoes registered a temperature of 44F. Ensure that tomatoes are rapidly cooled before placing in constant use prep units. Tomatoes were moved to walk in cooler to fully cool. No escalation of points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods not meeting cooling due to the cooling processes. Foods include ranch dressing containing buttermilk and lettuce. Ranch dressing was stored in a plastic container with a tightly- fitting attached lid. Remove lid and break down ranch in to smaller portions to cool at a faster rate. Lettuce was stored in a bulk bus pan. Break lettuce down in to smaller portions or cool using and ice bath to cool at a faster rate in the future.

4-501.11 Maintain equipment in good repair. Walk in cooler has a temperature of 48F. Walk in cooler has a repair ticket currently in and is awaiting parts. TWC did a leak repair test Sunday and will return on sunday to fully repair. Verification will be conducted to ensure that unit is holding the correct temperature to maintain foods.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster door and lid both left open. Dumpster was lid and door was closed during the inspection. Dumpster door and lid shall be kept closed to prevent a possible harborage or attraction of pests. Vomiting/Diarrhea cleanup plan given during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a piece of leaf lettuce in salad spinner stored as clean. CDI - sent to dish pit to be rewashed, rinsed, sanitized, and air dried.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 of about 65 cooked rotisserie chickens in low hot box located near rotisserie and holding at 127F-131F. Items were on the lowest shelf and in the front. Other chickens in the same hot box measured at or above 135F. CDI - PIC had employee immediately begin pulling chicken that measured below 135F and then sent pilled chicken to cooler where it rapidly chilled. PIC added that chickens in the low hot box stay for only about 30 minutes before they are all served.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed squeeze bottles of Rocoto mayonnaise located in top of prep cooler across from fryers were holding sauces measuring at 46F. For today, PIC had employee discard sauces. VR - verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed Rocoto sauce cooling in walk in freezer in covered pan. Sauce measured 47F after cooling for 3 hours 48 minutes. PIC moved sauces to two shallow uncovered pans and placed pans in ice water bath. Sauce reached 39F after 10 additional minutes. Also observed the walk in chicken cooler holding raw marinating chicken in boxes stacked about 7 boxes tall. Raw chicken had all arrived today and was processed at a rate of about 4 boxes at a time. PIC said that chicken used to arrive pre-marinated but recently facility has had to marinate it in house. Stacked boxes did not allow air to circulate around chicken and chicken measured 43F-44F. It had been in the cooler for about 2 hours and didn’t drop more than 1 degree after an hour. For today, PIC moved chicken to walk in freezer to rapidly cool where it reached 36F very quickly. VR - will return next week to verify cooling methods have improved.

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 Tres Leches cake portioned into individual containers and available for self service. Facility receives prepared cake, then portions and labels on site. Label is missing place of business and the word wheat as one of the listed major food allergens. VR - verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with two broken lids not covering container and one side door left open.

2-102.12 Certified Food Protection Manager - C There was not anyone at the faclity during prep who has passed an ANSI accredited test.

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 present on walls near front counter.

2-301.14 When to Wash - Observed employees handling rte foods, changing tasks, using walk in, handling clean utensils, and donning gloves throughout the kitchen without proper hand wash. CDI- PIC was informed of the violation. EHS educated PIC on when to wash hands.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several large containers of cut lettuce in the walk in cooler below 41F uncovered.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed three large containers of pre cooled pulled whole chickens at 60F. 30 mins after the first temp the item was still 60F. No cooling had occurred. CDI- Containers were moved to the walk in freezer to quickly cool by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 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 three house made salads made yesterday according to the employee without date marks. CDI- PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- REPEAT- Observed three large containers of pulled chicken not meet a proper cooling parameter. Chicken was in large containers in the walk in cooler with plastic cover. CDI- Item was moved to walk in freezer uncovered to quickly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing RTE foods with beards however without proper beard guards.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

4-501.19 During manual ware washing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. - Observed wash water dark with floating debris and at 87F in use. PIC had an employee change water to proper temp for a clean wash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Chopper and lettuce spinner stored with food debris remaining. CDI: taken to dish area and cleaned.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Salads cooling inside walk-in cooler and front cold hold drawer with lids. Products recorded above 41F. CDI: lid removed; salads from prep cooler removed and transferred to walk-in uncovered to properly cool.

General Comment: 3-302.15 Wash fruits and vegetables prior to use. Stickers remaining on avocados inside front prep cooler that had been washed already. Stickers to be removed prior to washing.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of plastic containers and metal pans on drainboard of 3 compartment and dish shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container stored in handsink at dish area. CDI by removal of container.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service articles stored on floor in storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers stored as clean.

4-502.11(A) Maintain utensils in good repair. Observed two damaged containers stored as clean.

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

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

4-501.11 Maintain equipment in good repair. Observed damaged utensils and containers stored as clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up of sticker residue on outside of containers stored as clean.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed containers with slight debris build up. CDI by removal for recleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items on floor of storage closet. CDI by voluntary discard.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting surfaces throughout facility with deep gouges. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains holding at 122-133F. Refried to 167+F. Observed chicken in oven holding at 109F. Pulled, prepped and reheated to 203+F. Observed pulled chicken in hot well at 118-131F. Removed and reheated on stovetop above boiling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep, dark etches on make line.