CRUNCH BISTRO

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 pico cooling at a rate of 0F/min inside walk in cooler in thick portion. Observed chicken salad cooling at a rate of 0.05F/min inside walk in cooler in thick portion. CDI: Items were moved to walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm and 100ppm quat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken at 86-90F with 10 mins left in 2 hour cooling window. CDI: PIC placed chicken on sheet pan inside walk in freezer. EHS observed chicken drop below 70F at the end of 2 hour window. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico, ranch and spicy ranch above 41F inside prep top unit. Ambient air of unit was 37F. PIC stated items were removed from unit and placed on counter while the unit was being cleaned. CDI: PIC placed items in walk in cooler to cool. 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 .

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 chicken cooling in thick portions in containers covered with lids inside walk in cooler. Observed black beans cooling at a rate of 0F/min in a thick portion inside walk in cooler. CDI: Chicken and black beans were put on sheet pans and placed in walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed several employees with limited knowledge on EHP. One employee acknowledged not receiving training on EHP. CDI - EHS reviewed EHP and discussed with PICs on providing consistent training with staff. Updated EHP guidance (Spanish language) provided to facility. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed limited access to hand sink next to shelving due to ladder being stored in front. CDI - PIC made sink accessible. 6-301.11 Provide soap for handwashing at each handsink. - Pf. No soap available at 1 of 3 hand washing sinks. CDI - PIC provided soap to hand sink. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed mozzarella cheese cold holding at 47 F in the prep reach-in unit. Discussion with PIC revealed that the cheese was removed from the walk-in cooler an hour prior to inspection. CDI - Cheese transferred to the walk-in cooler and cooled down to < 41 F. 0 demerits due to improvement from previous inspection. -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.

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. Observed high volume of lettuce inefficiently cooling inside 4 deep plastic containers in the walk-in cooler. EHS observed a 0-2 F degree change after < 30 minutes interval. See temperature chart. CDI - PIC divided batches of lettuce into smaller portions/lower volume to facilitate efficient cooling. Products began to cool down towards < 41 F after additional 20 minutes. -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.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in two buckets of sanitizer solution tested at < 50 ppm quat. CDI - Old solution discarded and PIC replaced with new solution recorded at 200 ppm. -0.5-

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 some kitchen ceiling tiles in need of cleaning. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on two knives stored as clean. CDI - Knives relocated to 3-compartment to be w/r/s. -0- 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 41 F or less. - P. Observed roasted peppers cold holding at 50 F. From discussion with PIC, it was revealed that the food was removed from the walk-in cooler during its cooling process at 11:00 AM. CDI - Product transferred to nearby reach-in freezer and cooled down to < 41 F. -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.

3-501.15 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 containers of sliced cherry tomatoes and lettuce cooling in high densities inside deep plastic containers in the walk-in cooler. Also observed roasted peppers cooling in the prep top. CDI - All products divided into smaller batches to facilitate efficient cooling; roasted peppers transferred to nearby reach-in freezer. Products began to cool down towards < 41 F after additional 20 minutes. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in a bucket of sanitizer solution of <100 ppm quat. CDI - Solution discarded and PIC replaced with new solution recorded at 200 ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water on sides of large plastic food containers at the shelving unit. Leave slanted to allow for proper air drying. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards stored in utensil shelving unit and at 3-comp clean drain board. Resurface or replace. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at fixture of prep sink. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared recycling bin lid and sliding door open. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet with bare hands after proper hand wash. CDI- PIC had employee rewash hands and turn off faucet using paper towel barrier.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of dish soap in dish area. CDI- PIC labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on wrist of several employees while preparing foods. CDI- PIC had all employees take off watches.

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 salmon filets stored above an unwashed bag of onions inside of the walk-in cooler. CDI - Storage order re-arranged to prevent cross-contamination. -1.5- 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 dried food debris on blade of can opener stored as clean. CDI - PIC removed can opener to be w/r/s. -0- 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.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed just prepped black beans cooling in a covered deep plastic container. CDI - Container uncovered and transferred to near by reach-in freezer. -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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

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 personal foods stored with and above resale foods in the walk-in cooler. CDI - PIC removed items to designated area. -0-

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 and then turned off faucet with their barehands. CDI - Food handler rewashed their hands properly. For 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 .

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 sanitizer bucket directly on the floor. CDI - elevated off the ground.

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 salad datemarked incorrectly 3/18, PIC stated it was made on 3/20. CDI - Allowed PIC to correct the date. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket measured at 0ppm of quat. Dispenser at the 3-compartment sink was not properly dispensing chemical. PIC contact Ecolab. PIC stated they will manually dipense the sanitizer and properly test with their test kit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in counter top hot holding unit at 122F. CDI - PIC discarded the chicken. 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 .

3-501.18 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 sautéed onions date marked 7/7. PIC stated this was mislabeled and should have been marked 8/7. CDI - Alloewd PIC to correct datemarking. All other datemarking was in compliance. 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 just prepped cut tomatoes and black beans cooling in a covered deep container. CDI - PIC placed products in a shallow pan uncovered in the walk in 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.15 Maintain a plumbing system in good repair. The water temperature of the handsink exceeded 120F making it difficult to wash hands for 20 seconds. Call for repair and ensure that hands can be properly washed during the 20 seconds.

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 and opened water bottles at the counter near the soup kettles.C CDI - PIC discarded the drinks.

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 chicken salad still cooling and covered in the walk in cooler. CDI - PIC uncovered

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 gaskets on refrigeration units with some food debris. Clean and matain.

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 salad (prepped in-house) date marked for 10/4, expired on 10/10/. CDI - PIC voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three food handlers in the back kitchen not wearing effective hair restraints while prepping food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit is expired/water damaged. Obtain a new quat test kit. Verification visit required within 10 days to ensure compliance

REPEAT VIOLATION: 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 detailed written procedures for the cleanup of vomiting and diarrheal events. Observed only poster provided. CDI: educated and provided the PIC with state detailed template plan to be implemented.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer at cook line reading 50ppm concentration. CDI: dumped and refilled to proper concentration.

5-205.15 Maintain a plumbing system in good repair. Observed pipe leaking below prep sink in kitchen. CDI: Work order has been placed for repair.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform 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: educated and provided the PIC with a template plan to be implemented.

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 an employee drink on back prep table upon entering into the kitchen. CDI: drink was relocated.

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 diced chicken cooling inside WIC covered and stacked. Observed turkey in deep plastic container covered and another plastic container filled with turkey that was tightly wrapped. Observed tuna salad cooling in deep plastic containers. Cooling time calculation was documented and product only dropped down 1 degree within about 30 minutes. CDI: all products were transferred to metal pans and stored in shallow portions with product uncovered. All products started cooling more effectively and rapidly once the cooling methods were changed. Continue to improve on this violation. ITS will be issued on next inspection if violation is not corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler corn, vinaigrette dressing, ranch dressing > 41F (see temp chart). CDI: items moved to back of cooler. PIC stated that door had been open and closed due to restocking lines. Discussed relocated non TCS foods to front of cooler and TCS foods to back of cooler where temperature is colder. All other items inside cooler were either in cooling phase or 41F/below. Observed TCS dressings including cilantro lime and ranch inside back salad prep cooler 1 > 45F (see temp chart). CDI: dressings placed on ice.

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. Observed TCS food items inside WIC including chicken salad, sliced turkey, and mozzarella cheese that were cooling in deep plastic containers while tightly covered with plastic. Observed deep plastic container of romaine lettuce tightly covered in plastic cooling inside back prep cooler #2. Observed several metal pans of diced chicken cooling inside walk-in cooler while covered and stacked. CDI: diced chicken was separated with lids halfway off, chicken salad was uncovered and stored in separate pans, turkey was transferred to sheet tray inside walk-in cooler, and romaine lettuce was separated into 2 pans and uncovered. Reviewed and educated on proper cooling methods. Gave cooling method posters. ****EHS will conduct compliance visit in 10 days to ensure proper cooling methods are being followed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in red bucket at back prep area with 50ppm concentration. CDI: dumped and refilled to proper concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled lettuce spinner had been stored on shelf with clean dishes.

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 chicken salad that had been prepared and placed in top of salad prep cooler covered in plastic at 44F. CDI: chicken salad moved to walk-in cooler with plastic and lid removed. Observed deep plastic container of turkey at 43F cooling in walk-in with lid on. CDI: turkey half way covered; advised to cool on shallow pan. Reviewed on proper cooling methods.

3-501.13 Use approved thawing methods. Observed packets of salmon that had been thawed without opening as specified from the manufacturer on the box of product. Salmon packets were opened and placed inside the walk-in cooler. Salmon was thawing in container of water on drainboard without running water over top. Salmon was removed and placed inside walk-in cooler.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 pans of chicken hot holding inside steam well ranging from 82F - 126F. CDI: chicken was reheated inside oven to 166F - 174F.

General Comment: 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 pans of chicken inside walk-in cooler with incorrect dates. CDI: changed to yesterday’s date of 8/4

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 black beans at 66F cooling inside top of prep cooler #2. CDI: beans removed and stored inside walk-in cooler to rapid cool.

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

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn cutting boards stored on back dish shelf. 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lettuce spinner stored as clean on dish shelf with food debris remaining. CDI: removed from shelf and stored at dish sink to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed quinoa hot holding at 129-131F at front counter. CDI: product discarded.

General Comment: 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 88F water. Dumped and refilled with water > 110F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in back handsink. Ensure to use handsinks for handwashing only. CDI PIC removed ice in handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS food items cold holding above 41F (see temp chart). EHS discussed placing less on the line, keeping items covered, or using TPHC. CDI PIC removed items and placed into the walk in cooler to cool. Repeat violation.

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 one container of chickpeas (dated 7/3) held past 7 days. CDI PIC voluntarily discarded chickpeas.

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 covered plastic container of cut romaine cooling in the walk in cooler. Observed covered containers of cooked chicken, black beans, and cut tomatoes cooling. CDI EHS discussed proper cooling methods and PIC uncovered containers and placed the container of cut romaine lettuce in the walk in freezer to rapid cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of dry ingredients (tortilla chips, nuts, quinoa, etc.) not labeled. Ensure to label to easily identify.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can stored on the dry storage rack. Ensure to store dented cans in a designated area or discard. CDI PIC removed dented can and placed in a designated area. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a container stored as clean with food debris. CDI- PIC moved items to dish washing area for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, black beans, and tomatoes with temperature above 41F. CDI- PIC moved items to walk in cooler for rapid cooling. Suggests that facility put items on time or have back up supplies cooling in walk in cooler. REPEAT.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored with non dented cans. CDI- PIC moved can to the office.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the dry dish rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed a pot of quinoa with temperature ranges of 124F to 130F. CDI- PIC reheated quinoa to above 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of turkey and mozzorella on the front prep top unit with temperatures above 41F. CDI- PIC moved items to the walk in cooler for rapid cooling. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups near the front counter with lip contact surface exposed. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in far right hand sink along front line. CDI: EHS instructed employees that handsinks are for handwashing only. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch and spicy ranch holding above 45F. All other items in cold holding were in compliance. CDI: The container of sauces was sent to the walk in unit to facilitate rapid cooling. By the end of inspection, the ranch had reached 44F. REPEAT. Facility has shown improvement since the last inspection, and points were not escalated as a result.

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 raw chicken prepard earlier today cooling at a rate of 0F/min in walk in unit. CDI: Large container split into smaller containers to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spices and a squeeze bottle of oil with no labels to indicate contents. CDI: PIC labelled spices and oil bottle.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups and salad container lids at front counter displayed with food/lip contact surface exposed to potential contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in kitchen blocked by table and 2 trash cans and cart. Observed lettuce in sink basin of hand sink in kitchen. CDI-PIC educated on maintaining access to all hand sinks at all times and items were moved to allow access. PIC educated on hand sink use and sink was cleaned.

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 chicken cooling in walk in. PIC stated that the chicken had been cooling since 10:30 am. Chicken did not met the cooling parameters. CDI-PIC discarded 3 pans of chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep unit holding food at greater than 45F. See chart. CDI-PIC pulled items for rapid cooling in walk in. Items met cooling parameter.

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 chicken and quinoa cooling in walk in with tightly fitting lids. CDI-PIC educated on cooling and items had lids removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in facility.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in the reach in at the front.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 stacks of wet nested pans. Improvement noted, no point increase.

5-205.15 Maintain a plumbing system in good repair. Observed leaking 3 compartment sink facet.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of blue liquid chemical in the rear kitchen area labelled "sanitizer". Employee initially stated that it was actually window cleaner and relabelled the bottle. PIC stated however that it was in fact quaternary ammonium tablets and was able to demonstrate concentration with test strips. As such, no violation actually occured. Facility should familiariaze all employees with chemicals to prevent misunderstandings of correct labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two wet stacked pans in the rear dish area. Items must be allowed to air dry before storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight sticker debris present on several sauce bottles stored as clean in the dish area. All sticker residue must be removed during the wash/rinse/sanitize process. Observed one nonstacked metal pan with slight vegetable debris on the exterior surface.

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 slight floor damage in the rear kitchen areas.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed robot coupe and can opener soiled with visible build up. CDI - Placed to be cleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - 0 pts - Observed chicken being reheated in food warmer in numbers that will not allow for proper reheating. CDI - Chicken was reheated on flat top. Ensure that reheating equipment is accurate enough to allow for proper reheating. Ensure stirring occurs for product in the reheating process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Observed quinoa reading 125-133F in hot holding unit. CDI - Reheated. Ensure that equipment is in good working condition at all times.

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 no date marking on the product on the line. Although there are products dated in the cooler or other areas, dates must follow items on flip top units. ( Items not labeled included dressings, eggs, cheeses, cooked vegetables) Verification required for date marking.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed avocados with visible sticker residue. Ensure that stickers are removed from all fruits and vegetables before washing.