CHOPT CREATIVE SALAD ARBORETUM

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Facility receives key drop deliveries. Temperatures of key drop deliveries are not currently being verified at receipt. CDI- by educating PIC on requirement. PIC agreed to discuss with food providers. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy sticker residue from date labels on exterior of most metal pans stored on shelf as clean. Some pans placed back at dish area to be rewashed. Verification visit required to assess overall cleaning and removal of stickers and sticker residue. 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 .

3-501.18 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 hummus and sweet potatoes labeled with an 8 day shelf life. Labeling system automatically prints prep and discard dates. CDI- label corrected. PIC will manually adjust system. Observed sweet potatoes in walk in cooler that were cooked yesterday but portioned today and were labeled with today’s date. CDI- date corrected. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed no time stamps for any containers of lettuces on lettuce wall upon arrival. CDI- all lettuces were placed on the wall at 10:30am upon opening and were allowed to be time stamped. Observed salmon on counter without time stamp. CDI- salmon was cooked at 11am and allowed to be time stamped.

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 various containers of items that were prepared earlier today including sweet potatoes, hard boiled eggs, shredded cheese, tomatoes, feta etc.all covered or wrapped tightly with plastic wrap. CDI- plastic wrap removed to facilitate 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawed in walk in cooler still in reduced oxygen packaging. CDI- PIC voluntarily discarded.

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 squeeze bottles of oil, vinegar and balsamic vinegar unlabeled on line.

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some wet stacked metal pans on shelf in dish area.

4-502.11(A) Maintain utensils in good repair. Observed several metal pans with heavily dented corners making pans difficult to clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed majority of containers stored as clean had stickers, sticker residue, or food. CDI-All returned to dish washer for scrubbing 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 chicken cubes cut up this morning put in CH unit in front before reaching 41F or below. Prep units and cold units like out front are not designed to cool. They are for maintaining temps. CDI-chicken voluntarily discarded from out front as time stamp on date mark put it > 4 hours and >41F. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed 3 containers of lettuce without TPHC sticker of when product left refrigeration. CDI-2 pans were <41F and had stickers made, 1 pan > 41F and voluntarily discarded.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed containers wet stacked. Let air dry before stacking.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed min/max waterproof disk not working. Verification Visit required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris stuck in crevices of food processor attachments being stored as clean. CDI - PIC removed attachments from storage and placed in dish pit. 0 pts. 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 various dressings in dressing wells holding above 41F during inspection. See temperature chart. All out of temperature dressing bottles were filled above air curtain. CDI - PIC voluntarily discarded all dressings placed in wells four hours prior to REHS discovery. All dressings placed in wells less than four hours prior to REHS discovery moved to WIC to cool. Repeat. 3 pts. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by step ladder in dish pit at beginning of inspection. CDI - Employee removed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in WIC, front topping prep, togo salad dispenser, dressing stations 1, 2, and 3, togo base prep, and togo topping prep unit holding above 41F during inspection. See temperature chart. Dressings at dressing stations and togo base prep, and goat cheese at front topping prep stocked above air curtain. Product stored below air curtain observed compliant. Ambient in WIC and togo topping prep observed compliant. CDI - All TCS foods holding in WIC and togo topping prep held in units overnight voluntarily discarded. Togo salad dispenser placed on TPHC. Dressings in dressing stations and togo base prep had only been in unit for less than two hours and were moved to WIC to rapidly cool. EHS recommended reorganizing WIC to place TCS foods items further back in unit, keeping lids on foods in top portion of togo topping prep, and filling dressing bottles and portioned hotel pans with less product to ensure TCS foods remain under the air curtains. 1.5 pts. 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 various TCS items prepped earlier in the day cooling while stored in deep, tightly wrapped containers in WIC. CDI - PIC voluntarily discarded cooked sweet potatoes cooling from ambient due to uncertainty of if they had properly achieved cooling overnight. PIC later verified potatoes had been properly cooled overnight and were cooling again from ambient after being portioned. All other items cooling in WIC uncovered to allow for rapid cooling. Repeat. 1 pt. EHS to make long term compliance visit to assess if Risk Control Plan necessary. 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 various working containers of food, oils, and vinegars throughout entire kitchen area not labeled to identify their contents. Ensure all working containers are properly labeled to indicate their contents. 0 pts.

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 heavy food litter on floors all throughout back prep area during inspection. More frequent or thorough cleaning needed to preclude pest harborage. 0.5 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large amounts of metal containers stored as clean with sticker residue on the outsides of the containers being stacked together with other containers. -CDI- PIC placed the containers in the dish pit to have the sticker residue removed and to have the containers washed and sanitized. REPEAT*** (3 pts) 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(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 items such as chipotle chicken, cooked sweet potatoes, cooked broccoli, and chickpeas from the day before above 41F in the cold holding well and in the WIC. -CDI- PIC voluntarily discarded the necessary items that did not cool properly. (1.5 pts) 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 .

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 items such as chicken, cooked sweet potatoes, cooked broccoli, and chickpeas being cooling in deep metal containers tightly wrapped in plastic. -CDI- PIC removed the plastic from the items and placed them in an ice bath in the WIC to quickly cool. REPEAT*** (1 pt) 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked while being stored as clean. -CDI- PIC had the containers separated to allow proper air drying. REPEAT*** (1 pt)

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 slight build up of food debris in the flip top unit in the kitchen area. Increase cleaning frequency. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large amounts of metal containers with sticker residue being stacked together, thus contaminating the food contact surface. -CDI- PIC placed the necessary containers in the dish pit to be rewashed and sanitized. REPEAT*** (1.5 pts) 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 sliced tomatoes tightly wrapped in plastic in the WIC that were at 45F at 10:50am. PIC stated that they tomatoes were cut around 8am. -CDI- PIC removed the plastic and placed the sliced tomatoes in the second WIC to effectively cool. REPEAT*** (1 pt) 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers being wet stacked while stored as clean. -CDI- PIC placed the necessary containers in the dish pit to be rewashed and sanitized. REPEAT*** (0.5 pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on the floor underneath a shelving unit in the kitchen, as well as in both WIC’s. General cleaning required. REPEAT*** (0.5pts)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Per conversation with PIC, facility receives key drop deliveries during non-business hours. Facility is not currently verifying temperature of foods at receipt of deliveries. CDI by educating PIC on requirement. PIC will contact purveyor to implement a procedure.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee come from back kitchen to front line and begin to put on gloves to prepare food. CDI- employee redirected to wash hands prior to donning gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some metal pans with sticker residue from date labels. CDI- pans placed at dish area to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bins of lettuce on wall at main prep line holding above 41F. PIC stated that all lettuces were held using TPHC however no time labels were on any items. TPHC procedures on file were from 2018 so procedures were not being completed. CDI- all lettuces had been out for less than 4 hours and were therefore allowed to be taken to walk in cooler to cool to 41F. New product brought from walk in and all labeled with times. TPHC template provided. Verification to review completed proceduress Observed all bottled dressings holding in one door reach in unit on line above 41F. Observed unit holding at 43-47F. CDI- all dressings taken to walk in to cool. Cooler will not be used to store TCS items until repaired. Sufficient alternate refrigeration present. Observed select items including tofu, breaded chicken, and hard boiled eggs on main prep line above 41F. CDI- Items taken to walk in to cool and replaced with cold product. Verification visit to ensure repair of cooler.

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 cabbage and one container of arugula in walk in past 7 day expiration. CDI- items discarded. Overall facility has an excellent date marking system in place.

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 small container of broccoli on line at 64F. Broccoli was cooked earlier today. Ensure product is fully cooled to 41F before placing on line to be held cold. Also observed containers of broccoli at 53F and 54F in walk in cooler tightly covered with plastic wrap. CDI- items unwrapped to facilitate 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 squeeze bottles of oil, balsamic and hot sauce on line without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked metal pans on utensil storage shelf.

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 some cleaning needed of exterior of dish machine and 3 compartment sink, utensil storage shelves and walk in shelves.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed some general cleaning needed for floors and walls in dish area.

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed no soap and handsink behind main prep line. CDI PIC replenished and soap at sink. -1 point

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed sanitizer bucket stored directly on floor. CDI PIC removed bucket from floor to a new location. -.5 points

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal bowls with food debris while being stored as clean. CDI: Items were placed 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 .

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 cut lettuce cooling at a rate of 0.08F/min in containers tightly packed on metal rack, without much room for air flow. Observed romaine cooling at a rate of 0.05F/min in plastic container covered with lid. CDI: Cut lettuce containers were moved to allow for more air flow, and lids were removed from romaine. 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 lids on to go prep unit starting to cave in.

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 lettuce tightly covered with lids ranging 46F-51F, with 15 mins left in the cooling window. CDI: PIC removed lids to quickly cool. EHS verified 3 containers dropped to 41F or below. One container was still above 41F after the 4 hour window. PIC voluntarily discarded item. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of sweet potatoes, 2 containers of sliced tomatoes,1 container of broccoli, squeeze bottle of blue cheese and 1 container of shredded cheese above 41F. Items were all in different units. CDI: Items were placed back in walk in cooler to cool. EHS will conduct long term compliance visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed containers of cut lettuce cooling while tightly covered with lids and stacked. CDI: PIC removed lids and unstacked containers 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 multiple wiping cloths being held in 50ppm quat. CDI: PIC changed buckets, concentration is now 200ppm.

6-301.14 Post a handwash sign at each handsink. Observed ware washing area hand sink without effective hand washing signage. CDI - EHS affixed handwashing sign to handwashing station. EHS provided PIC with additional hand washing signage to PIC. REPEAT.

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 four (4) bins of TCS foods (frozen corn and feta cheese in the WIC, spinach and arugula in the back area prep unit underside) without date marks. CDI - PIC affixed date marks to prepared food items. 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 (1) pan cooked chicken in front cooler with a disposal date of 04/23. PIC could not verify when food was initially panned. CDI - PIC voluntarily disposed of food. Note: facility is currently utilizing hand written date marks, as opposed to previous system of electronically printed marks. Verify proper date marking and disposition are done by food prep employees throughout hours of operation. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee (PIC) with wristwatch.

3-302.15 Wash fruits and vegetables prior to use. Observed green apples with condensation from veggie wash stored in register RIC 2 with stickers still attached. Remove stickers from fruit when washing produce.

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 handles of scoops stored contacting three (3) non TCS food items (cheese crisps, raisins, and tortilla strips) at back area prep table. CDI - Scoops removed and replaced

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eleven (11) recently sanitized metal containers stacked while wet. CDI - containers were separated out and allowed to air dry. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed three (3) non-stacked, stored as clean metal pans at drying racks with sticker residue on non food contact surfaces. CDI - Pans were pulled for additional cleaning.

6-301.14 Post a handwash sign at each handsink. Observed ware washing area hand sink without effective hand washing signage. EHS provided hand washing signage to PIC.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed shredded mozzarella, roasted red peppers, bacon bits, and cooked shrimp in reach in cooler one with no covers. CDI - PIC covered food items with available plastic wrap.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed coffee machine strainer in need of cleaning. CDI - PIC rotated coffee machine strainer to ware washing area for cleaning.

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 numerous food items, including one (1) container of chipotle chicken, three (3) containers of boiled eggs, four (4) containers of chickpeas, and one (1) container of feta cheese, cooling while covered. Chipotle chicken and one container of the boiled eggs had been initially placed at the prep line, and were rotated to the WIC for corrective cooling. CDI - Items had lids and covers removed to better facilitate cooling process. EHS and PIC discussed cooling and establishment was provided with prepared food items and 2 step cooling charts.

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 (2) containers (sugar and lentil blend) in dry storage, as well as three (3) squirt bottles (olive oil, balsamic vinegar, and red wine vinegar) at the prep area without effective working labels. CDI - PIC and EHS discussed labeling options, including labeling stations and placing working containers in a labeled holding container. Working labels were affixed to sugar and lentil blend, and a station label was affixed for the olive oil, red wine vinegar, and balsamic vinegar.

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 two (2) dented cans of heart of palm stored intermingled with undistressed cans. CDI - PIC removed dented cans from storage and separated them into the office area to held for invoicing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed recently sanitized metal containers stacked while wet. CDI - containers were separated out and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed ripped gasket on reach in freezer in kitchen area with a loose and hanging gasket.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral restrooms. REPEAT

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with bent and cracked lid, preventing a tight seal. Contact waste management company to repair/replace damaged dumpster lid.

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 birthday cake stored over top food held for sale in reach in freezer. CDI - PIC removed cake from freezer and placed in office area.

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 handles stored contacting tomatoes and chicken. CDI - Scoops removed and replaced. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral restrooms.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed one container of chicken stored on floor in walk in freezer. CDI - Container picked up off of floor. - 0 -

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 scoops stored in lettuce containers with handle touching food items. CDI - Scoops removed. - 0.5 -

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed few cutting boards with deep crevices. Replace or resurface as needed. - 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. Observed underside of salad cooler with food debris build up. Clean as needed to prevent buildup. - 0.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic and metal containers throughout facility stored as clean with food debris and sticker residue present. CDI - PIC moved items to dish machine to be W/R/S. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and corn cooling tightly covered in walk in cooler. CDI - All item uncovered to allow air flow for proper cooling. - 0 -

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 prepping lettuce with watch on wrist. - REPEAT - 0.5 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food item stored above facility food items in walk in cooler. CDI - Employee food items moved to bottom shelf. - 0 -

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 employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed yogurt held in low reach in refrigrator behind prep line at 44 degrees F. Ambient air temperature of unit was 42 degrees F. CDI, Items relocated to walk in cooler. Visit for long term compliance of low prep cooler required to verify unit calibrated to maintain TCS foods at 41 degrees F and below.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food production employee wearing a watch.

3-302.15 Wash fruits and vegetables prior to producton. Observed lettuce washed after being chopped. CDI by instruction.

Observed clean plastic salad cutting utensils stored in containers behind front counter but containers collecting water. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean equipment stored in container collecting debris / soil at back storage rack near walk in cooler.

6-301.12 Hand Drying Provision - PF - Observed paper towel dispenser not discharging towels. CDI, towels provided and operator stated new batteries needed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chicken reheating in hot holding well reach 159 degrees F at over 2 hours and had reheating process started at 8:30am per operator. CDI, chicken voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sweet potatoes, chicken, cheese, blue cheese and tomatoes cold held over 41 degrees F on line. Operator stated unit turned off nightly and turned back on. CDI, foods relocated to walk in cooler to rapidly cool.

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 deep, covered containers of quinoa cooling in walk in cooler. Observed quinoa at 47 degrees F at 11:08 and at 47 degrees F at 11:24am. CDI, quinoa transferred to shallow uncovered pans to rapidly cool.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residues on outside of containers on storage rack near walk in cooler. Observed some debris / soil on shelving in kitchen and soil accumulating on top of dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 large stacks of white chopping boards that were greasy and had food debris and some plastic containers with sticker debris. CDI items moved for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed dressings holding between 42-45F and corn holding at 47F. CDI corn discarded and dressings held for less than 4 days. Observed romaine and chopt blend that was prepped in the morning but stored for colding at 60F and 50F respectively. CDI items opened up and spread out for proper cooling. Repeat.

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 goat cheese pan, pan of noodles, pan of sweet potato, and buckets of feta cheese not dated. CDI items dated. Ensure additional pans of goat cheese maintain date bucket was opened.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in and racks in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed salad mixing bowls stored clean with visible food debris on them; and some metal food storage containers stored clean with datemarking sticker residue on them. Minor improvements made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 containers of romaine lettuce at the lettuce cold wall cold holding above 45F (see chart). CDI- product was prepared at 1:30PM and was placed on TPHC with a discard time of 5:30PM. Instructed PIC to ensure product is 45F before it goes to cold wall.

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 one sanitizer bucket with food debris inside the bucket. Improvements made since last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed salad bowls, cutting boards, and salad scrapers stored clean and stacked while wet throughout facility.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic sampling spoons being stored in a container in different directions therefore making it difficult to only contact the handle and not the food and lip contact surfaces.

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet fixture at handwashing sink along prep. line.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee making salad with gloves go through doors with gloves, add hot food, then return through doors with same gloves and contact guacomole going on the salad. CDI- salad discarded; PIC made proper corrections, coaching

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in bucket at 0 ppm QAC. CDI- Remade abvoe 200ppm4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved multiple slice blades stored as clean with stuck on food debris. CDI removed to re-clean

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 6-8 closed plastic containers of cut leafy greens cooling in walk in cooler at 47-64 F at the 2.5 hr mark. Cooling procedure changed immediately. 1 hr later successful

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC start time inadvertantly 2 hours after removal from cold holding at 45 F. (Failure to complete cooling)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut leafy greens cooling in closed plastic container.

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 multiple buckets of santiizer with floating food debris.

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