VIVA CHICKEN OF WAVERLY

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed some unwashed produce stored over RTE cheese and other foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe of food thermometer not sanitized prior to use. CDI, probe sanitized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomato cooling in deep covered containers beginning at 9:48 over 4 hours and at 46 degrees F. CDI, 2 containers of tomato voluntarily discarded. 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 . 3-501.14(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 steak recently prepared and cooling at 63 degrees F at 2:01. Steak remained at 63 degrees F at 2nd cooling temperature reading. Cooling rate calculation indicated method not effective to reach cooling parameters and food transferred to shallow sheet pans with bags open to rapidly cool in walk in cooler. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chicken hot held between 127-128 degrees F in warmer. CDI, chicken reheated to greater than 165 degrees F. 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 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 . Observed cut tomato cooling in deep covered containers beginning at 9:48 over 4 hours and at 46 degrees F. CDI, 2 containers of tomato voluntarily discarded. Observed steak recently prepared and cooling at 63 degrees F at 2:01. Steak remained at 63 degrees F at 2nd cooling temperature reading. Cooling rate calculation indicated method not effective to reach cooling parameters and food transferred to shallow sheet pans with bags open to rapidly cool in walk in cooler. Repeat.

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 several containers of dry spices such as salt and cinnamon not labeled by common name. Repeat.

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

4-501.11 Maintain equipment in good repair. Observed dish machine testing 145 degrees F. Facility not actively using when tested. Long term compliance visit needed to ensure equipment calibrated. Facility to wash and rinse in dish machine and sanitize at 3 compartment sink or manually wash, rinse and sanitize at 3 compartment sink. Observed digital temperature screen of dish machine not working .

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 accumulation on ceiling through kitchen and near HVAC vents. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed ceiling tile missing

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with hands after washing before proceeding to food prep. Repeat.

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 salad recently prepared and cooling in deep container on line. CDI, chicken salad relocated to shallow uncovered sheet pan in walk in cooler. 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 chicken salad recently prepared and cooling in deep container on line. CDI, chicken salad relocated to shallow uncovered sheet pan in 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some spices and ingredients not labeled. Repeat.

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 ice scoop stored in container but was soiled. Observed dust accumulating on holster. Observed handles container used as scoop. Observed knives wedged between prep table

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys and headphones stored on container on prep table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after washing and not use barrier. CDI, employee rehashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled trash can then use same gloves to handle clean equipment at 3 compartment sink. CDI, employee removed gloves and washed hands. Repeat.

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 several shaker bottles of food ingredients and spices not labeled.

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

4-501.11 Maintain equipment in good repair. Observed sink stopper not fully stopping water at 3 compartment sink.

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 dust accumulating on top shelf above clean equipment

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some broken floor tile and baseboard tile 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old dish machine recently placed remaining in establishment. Remove if no longer necessary.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction . For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over cooked chicken in walk in cooler 2. CDI, foods rearranged for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle and soiled wet wiping glove and relocate trash can but kept same glove on to handle clean equipment for food preparation. CDI , for employee to remove both gloves and wash hands .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple plastic containers stored as clean but had black soil residues. CDI, equipment relocated to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 rice cooling in tightly covered pan in walk in cooler at 56 degrees F from prior night and beans cooling in deep container at 51 degrees F. CDI, foods voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantain, chicken and rice hot held below 135 degrees F. CDI, plantain and chicken voluntarily discarded and rice placed to reheat. 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 overstocked at 49 degrees F. CDI, quinoa relocated to rapidly 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical bottle stored next to rice. CDI, item relocated for proper storage.

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 rice cooling in tightly covered pan in walk in cooler at 56 degrees F from prior night and beans cooling in deep container at 51 degrees F. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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

4-501.11 Maintain equipment in good repair. Observed dish machine down upon arrival and facility wash, rinsing and sanitizing at 3 compartment sink. PIC advised work order has been placed. EHS to follow up to ensure dish machine repaired.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC unable to provide proof of being a Certified Food Protection Manager during inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed incomplete bodily fluid clean up procedures on site during inspection. CDI - EHS provided. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse off thermometer probe at handsink near rotisserie oven during inspection. Observed employee filling up pitcher of water in handsink in back prep area. CDI - EHS and PIC coached employees on proper handsink usage. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked pulled chicken reheating in back hot cabinet since 8:00am holding at 100F at 11:10am. CDI - PIC voluntarily discarded. 1.5 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice holding in front steam well at 113F during inspection. PIC stated it had been in the steamwell for about an hour. CDI - Rice was removed and reheated to over 165F before being placed back in hot holding. Repeat. 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 .

3-501.17 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 quinoa stuffed avocados in front cold line not baring label indicating its date of preparation. Employee stated date labels are placed on the lids of the containers which get removed when placed in the front prep. CDI - Employee relabeled. EHS advised keeping the date labels either on the pan or within the immediate vicinity of the food moving forward. 0 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 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 diced cooked eggs cooling from ambient in under grill drawers during inspection. Observed cooked beans cooling from ambient while in a deep pan in WIC. Beans did not drop in temperature after one hour. Observed portioned TCS amarillo sauces being cooled while stacked together in hotel pans in WIC. CDI - PIC moved eggs and amarillo sauces to sheet tray in WIC, and voluntarily discarded cooked beans. 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 .

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 containers of food in back prep area, and skater bottles and squeeze bottles on front prep line not baring labels indicating their contents during inspection. Ensure all working containers of foods are properly labeled. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various boxes of food being stored directly on the floor in WIF during inspection. 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 heavy build up on dry storage shelving during inspection. More frequent or thorough cleaning needed to preclude pest harborage. 0 pts.

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 low grout lines and cracked floor tiles all throughout back prep are during inspection. Repair or replacement necessary. Repeat. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 various employee drinks being stored on prep tables and above customer single service items. Observed employee backpack being stored in conjunction with customer foods. Observed employee keys and phone being stored above customer single service items. CDI - PIC moved all items to appropriate locations. 0.5 pts.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer being stored as clean while the probe was caked with food debris. CDI - PIC cleaned and sanitized. EHS reminded PIC that thermometer probe should be sanitized before and after each use. 0 pts.

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 green sauce made from ambient temperature ingredients prepared on 1/15 maintaining 44F in the center of the container. PIC stated the sauce gets blended and then placed into the metal 1/6th pans they were observed being stored in. Sauce on the perimeter of the pans was maintaining 40F. CDI - Sauce was voluntarily discarded. Repeat. 1.5pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and cooked corn in mobile steamwell holding below 135F during inspection. PIC stated they had been there since 11:00am. CDI - Items were voluntarily discarded. All other hot holding in facility compliant. 0 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 thick sauces made on 1/15 being cooled in deep, covered hotel pans. PIC stated they do not get stirred during the cooling process. EHS suggested introducing frequent agitation to promote even cooling. CDI - Sauces were voluntarily discarded. 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 .

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed Min/Max thermometer improperly calibrated during inspection. Calibration required for accurate assessment of high temperature dish machine. 10 day VR required. 0.5 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of food being stored in container of sliced red onions in direct contact with the food. CDI - PIC removed. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut and used for customer orders while still donning the packaging stickers on the skin. Cleaning and sticker removal required prior to use and consumption. 0.5 pts.

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 many cracked or missing floor tiles, and low grout lines all throughout kitchen area. Repair necessary to preclude pest harborage. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed portioned out raw steaks being stored above RTE cooked eggs and RTE cooked chicken on speed rack in WIC during inspection. CDI - Employee moved steak to bottom of speed rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 mechanical dish machine only able to achieve hot water temperature for sanitation of 146F during inspection. PIC called Hobart during inspection for servicing. Facility has agreed to switch to exclusively single use utensils until unit is repaired. 72 hour VR required. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable dicer being stored as clean while caked with food debris during inspection. PIC moved dicer to three compartment sink to be recleaned during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed PIC briefly submerge pitcher in sanitizer after being washed and rinsed. Manufacturer’s label states equipment must be submerged for at least one minute to be considered sanitized. EHS educated PIC on proper sanitizer contact time during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine during inspection. More frequent and thorough cleaning required.

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 tomatoes cut at 10:00am during inspection sitting out at ambient temperature at 11:40am with a temperature of 53. Tomatoes were moved to WIC, but were still maintaining temperature of 53F at 12:40. PIC changed cooling method to hasten cooling, but still did not achieve proper cooling rate. CDI - PIC discarded tomatoes. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced cooked eggs maintaining 46F during inspection. PIC stated eggs had been stored in under grill unit overnight. CDI - PIC discarded. Points not escalated due to improvement with cold holding temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling under proper cooling rates while stored in deep, plastic containers and stacked on top of each other during inspection. EHS observed no change in temperature after an hour in WIC. PIC moved tomatoes to WIF, but was still not going to achieve proper cooling in time. CDI - PIC discarded tomatoes. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed tub of sugar not baring a label indicating its contents during inspection. EHS recommended labeling bins of foods that are not readily identifiable.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing proper hair restraints while handling customer food. Ensure all food handlers wear proper hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing jewel encrusted rings under gloves while working with customer food during inspection. Ensure only plain wedding rings are worn during food preparation.

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 thermometer not working during inspection. Repair or replace. 10 day VR required.

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 phone being stored on prep table while actively in use to prepare customer food. CDI - Phone was removed.

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 a large container of beans cooling in walk in freezer and not meet the initial 2 hour cooling rate. CDI-PIC voluntarily discarded items 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of single service green sauce in cold drawer sauce cooler cold holding at 50F. PIC stated that they have issues with maintaining temperature of the cooler often due to the constant in and out of the unit. EHS provided TPHC procedures for PIC and PIC put sauces in cold drawers on temporary 4 hour TPHC. PIC has contacted technician to repair cold unit. VR-A verification visit will be conducted in 3 days to check cold holding temperature of sauce cold drawers. 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 a large container of beans cooling in a metal pan in walk in freezer. Beans did not meet initial 2 hour cooling rate due to to the large quantity of beans being cooled in the large metal container. CDI- EHS provided education to PIC to pan half or one third of the amount of beans in a metal pan 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 .

4-501.11 Maintain equipment in good repair. Observed hot box with rotisserie chicken inoperable during inspection but facility was still using unit to keep rotisserie hot temporarily. PIC stated hot box has been inoperable since some time last week and was suppose to be serviced this past weekend but technician did not arrive. Repair hot box unit Also observed sauce cold drawers not maintaining 41F and below. Repair unit

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 cleaning needed on rack containing single service items which has dried food debris and dirt on rack.

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 cracked floor tiles in front and back of house facility. Repair tiles

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle a soiled pot with gloves on and proceed to handle clean dishes without changing gloves.

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 a container of boiled eggs with an open/prep date of 9/22. CDI: PIC voluntarily discarded items. All other date marking is correct. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small bowls being stored in rice at hot line. CDI: Items were removed.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed food employee manually washing dishes at 104F. CDI: hot water was added to wash solution.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling trash can in front of hand sink near 3 comp making it inaccessible. CDI: Trash can was moved.

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 canary beans at 81F with 10 mins left in the 2 hour cooling window. CDI: PIC reheated beans to restart the cooling process. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes above 41F after more than 4 hours of cooling. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pieces of rotisserie chicken in small hot box below 135F. CDI: Items were voluntarily discarded. All other hot holding was correct. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ahi ranch, yellow sauce, green sauce and cheese sauce in front cold drawers above 41F. Ambient air of cold drawers was 49F. CDI: Items were placed in walk in cooler due to being in the unit less than 4 hours. 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 canary beans cooling in a large portion inside walk in cooler. Observed sliced tomatoes cooling in containers tightly covered with lids. CDI: EHS and PIC discussed cooling methods. 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 .

6-501.12 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 ceiling vents inside kitchen area with dust build up. Clean as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed high concentration level, approx. 1130ppm DDBSA and 3010ppm lactic acid, for sink and surface cleaner sanitizer in 3 compartment sink. CDI: PIC was able to dilute sanitizer with water to bring level to maximum required level of 700ppm DDBSA and 1875ppm lactic acid. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked quinoa on sheet tray in WIC, quinoa avocado in prep drawer cooler, and ahi ranch sauce in front line low boy cooler all holding above 41F. See temp chart. CDI: PIC moved quinoa avocado and ahi ranch to WIC and quinoa on sheet tray to WIF to rapidly cool to 41F or below.

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 measuring cup being stored in container of cut lettuce in prep drawer cooler with handle touching lettuce. CDI: PIC arranged cup so that handle was stored above lettuce.

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 2 rubber spatulas being stored hanging from clean equipment rack with several cracks and chips on food contact portion of spatula. CDI: PIC voluntarily discarded spatulas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed high concentration level for sink and surface cleaner sanitizer in 3 compartment sink. CDI: PIC was able to dilute sanitizer with water to bring level to maximum required level of 700PPM. PIC stated he would contact service rep to make adjustment to sanitizer output mechanism.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fried plantains hot holding at 115 under heat lamp. Half of tray of plantains was covered not allowing covered plantains to hot hold. Portion that was uncovered was holding at a temp of 136F. CDI: PIC voluntarily discarded portion of plantains out of temp. No points deducted due to good overall hot holding.

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 dented cans of condensed milk being stored on shelf with non dented cans. CDI: PIC segregated dented cans.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths throughout kitchen not being stored in sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado's sliced in half in prep unit with sticker still on skin. Wash before use.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy missing non typhoidal salmonella . Facility has forms from the department containing required information. CDI provided posters in English and Spanish with required information for facility to post.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee blow into gloves to put gloves on and then use gloved hands to wash dishes. CDI Employee washed hands and donned fresh clean gloves to wash dishes after being educated on not recontaminating hands.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC take temperatures of food with thermometer without cleaning probe of thermometer. CDI Educated PIC on proper cleaning and sanitizing of thermometer before use. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed lactic acid sanitizer not reaching required concentration from dispenser at three compartment sink. Verification required. Technician contacted and is on the way to repair unit. Facility has small high temp machine to use until unit is repaired.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed bucket of eggs in walk in cooler opened without date label . CDI PIC to label bucket of eggs.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed sliced tomatoes located in prep line reach in drawer touching the outside of cup with lid that housed liquid inside of cup. CDI, EHS educated PIC on notated rule and sliced tomatoes were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced tomatoes cold holding at 48F in prep top. CDI, sliced tomatoes were voluntarily discarded. Observed cooked pulled chicken cold holding at 46F located near entrance door in meat WIC. Per conversation with PIC, employees had recently been in and out of cooler preparing for lunch. CDI, EHS educated PIC on cold holding requirement and suggested reorganizing foods in meat WIC to move pulled chicken located on speed rack from entrance doors. Door remained closed during time of inspection and temperature of pulled chicken cooled to 41F.

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 recently sliced tomatoes cooling in walk in cooler tightly covered with lid. CDI, EHS educated PIC on proper cooling methods and lid was vented on sliced tomatoes to allow rapid air flow.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen near dish machine.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf.Observed employee set up 3 compartment sink to wash, rinse, and sanitize utensils with wash solution measuring at 104F. CDI, wash solution remade to 115F. Points not taken as employee had not begun the washing process.

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 debris on flooring near hot box and stove tops.

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 . Ice machine needs to be cleaned. Stack of 10 metal pans and several small utensils found stored as clean, but had food residue on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Dirty dishes taken to 3-compartment sink to be rewashed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Pan of cooked eggs in drawer cooler below grill measured 50F. TCS foods in cold holding shall measure 41F or less. CDI - Eggs moved to walk-in cooler to cool. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreaser bottle was not labelled. CDI - PIC labelled bottle. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet cloths observed on cook line during inspection. Ensure wet wiping cloths are placed in sanitizer when in between uses. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Most clean pans stacked up while still wet. Utensils shall be adequately air dried. REPEAT // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Box of clean towels stored on floor in office. Store clean linen at least 6 inches off the floor.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Wash solution at 3-compartment sink measured 83F while employee was washing dishes. CDI - PIC and dish washer educated on hot water requirement for manual warewashing. 0 pts.

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 vomit/diarrheal event clean up policy. CDI - Establishment e-mailed sample policy to use. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Scoop, 2 colanders, large mixing bowl, can opener, and 4 metal pans found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Container of maracuya dressing measured 46F at 2:20PM and was prepared at 10AM. Aji Amarillo dressing measured 60F at 2:20PM, and began cooling at 1:55PM. At 3:45PM the dressing still measured 57F. This cooling rate would not be fast enough to reach 41F within 4 hours. TCS foods prepared at room temperature must cool back down to 41F within 4 hours. CDI - Maracuya dressing discarded and aji Amarillo sauce moved to walk-in freezer. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Aji Amarillo ranch dressing in walk-in cooler was prepared on 12-31 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of preparation. CDI - Dressing discarded. 0 pts.

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 Maracuya dressing was cooling in plastic container in walk-in cooler and still measured 46F after cooling for more than 4 hours. Aji Amarillo dressing was cooling in deep metal pans and only cooled 3F in 1.5 hours. Use cooling methods such as: using shallow pans, using ice baths, or using walk-in freezer to rapidly cool TCS foods. TCS foods prepared at room temperature must cool down to 41F within 4 hours of preparation. CDI - Maracuya dressing discarded and aji Amarillo sauce moved to walk-in freezer. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee working on line had bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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. Scoops stored in pan of water that measured 113F. In-use utensils can only be stored in water if the water is at least 135F. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Most clean pans and bowls stacked up while they were still wet. Utensils shall be air dried fully before stacking. Allow adequate time to air dry. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Disposable spoons stored in customer self-service area with food-contact part of spoon facing up. Store single-use and single-service articles with food-contact portion of utensil facing down to prevent potential contamination of the food-contact portion of the utensil. 0 pts.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Establishment only has a can opener that does not have a removable blade. Acquire can opener with removable blade so it can be cleaned. 0 pts.

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 Establishment does not have a method to test hot water sanitization dish machine. Either acquire irreversible temperature indicator strips, or a water-proof thermometer with a max/min setting so establishment can test final rinse temperature of dish machine. VR - Verification required within 10 days that establishment has acquired thermometer or temperature indicator strips. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Gun attachment on hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either acquire a backflow preventer rated for continuous pressure, or remove the attachment when finished using. CDI - Attachment removed during inspection. REPEAT. 0 pts.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Repeat - Establishment's employee health policy agreement does not have non typhoid salmonella as an illness that must be reported to the manager. Food employees must be aware of their responsibility to report the big 5 symptoms and the big 6 illnesses. CDI - Establishment emailed new health policy agreement with the big 6 illnesses. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - P - Establishment does not have vomit/diarrheal event clean up plan. CDI - Establishment emailed example policy to use. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - 1 employee drink stored on shelf above prep sink. Employee drinks shall be stored in a separate location, such as a low shelf to prevent potential contamination of food or prep areas. 0 pts.

2-301.14 When to Wash - P - Repeat - Employee observed adjusting face mask and continued to cut pineapple without discarding gloves and washing hands. Food employees must discard gloves if they become contaminated and wash hands before donning clean new pair of gloves. CDI - Employee instructed to discard gloves and wash hands and did so correctly. No other instances of employee's not washing hands when required so violation kept at half credit.

3-304.15(A) Gloves, Use Limitation - P - Employee adjusted mask and did not discard gloves before continuing to cut pineapple. Employees must discard gloves when they become contaminated or when switching tasks. CDI - Employee instructed to discard gloves and wash hands and did so correctly. 0 pts.

3-501.14 Cooling - P - Repeat - Large container of chicken broth began cooling at 12:45PM and still measured 80F at 2:45PM. TCS foods shall be cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken broth discarded. Violation kept at half credit due to improvement from last inspection.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Disposable sauce containers of aji sauce, aji ranch, and rocoto sauce measured 44-50F in drawer cooler. TCS foods in cold holding must measure 41F or less. CDI - Items were put in unit within last hour so they were all moved to walk-in cooler to cool. Manager stated that cooler was worked on earlier which could explain why it isn't holding foods below 41F. Ensure cooler is functioning and holding below 41F before placing more TCS foods in the unit.

3-501.15 Cooling Methods - P - Repeat - Large container of broth had been cooling for 1 hour. Container was too large to cool down within the cooling parameters. CDI - Ice wand added to broth but it still did not reach 70F within 2 hours so it was discarded. Use ice wand from the beginning of the cooling process to ensure the broth cools in time.

3-302.15 Washing Fruits and Vegetables - C - Avocados had been washed according to PIC, but stickers where still on some avocados. Wash fruits and vegetables thoroughly before processing or serving. Remove stickers during wash process. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Some stacks of pans stacked while still wet. Utensils must be air dried prior to stacking. Allow adequate time for pans to dry before stacking them. Less wet stacked pans than last inspection so only half credit deducted.

4-904.11 Kitchenware and Tableware - Preventing Contamination - C - Rims of disposable cups exposed at front counters. Single-use and single-service articles shall be adequately protected against potential consumer contamination. Do not expose rims of cups to potential contamination. Leave plastic sleeves on cups or do not over stack them in dispenser.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Handle missing on drawer freezer unit and gasket torn on same freezer unit. Equipment shall be maintained in good repair. Repair/replace listed equipment. // 4-501.12 Cutting Surfaces - C - Large white cutting boards have deep cut marks and need to be replaced or resurfaced. Cutting surfaces shall be smooth and easily cleanable. 0 pts.

4-302.13 Temperature Measuring Devices, Manual Warewashing - C - No method of testing temperature of final rinse cycle of dish machine. Acquire temperature indicator strips or a thermometer that can test the dish machine's final rinse temperature. CDI - Manager educated. Points will be deducted for future inspections if not corrected.

5-203.14 Backflow Prevention Device, When Required - P - Repeat - Spray gun attached to hose at mop sink. Mop sink only has atmospheric backflow preventer. Either install a backflow preventer rated for continuous pressure, or remove the attachment after each use. CDI - Attachment removed during inspection. 0 pts.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification at start of inspection. Owner arrived with ServSafe at end of inspection. There must be at least 1 employee with active ANSI food protection manager certification present during all hours of operation. Have more staff attain ANSI food protection manager certifications.

2-301.14 When to Wash - P - Employee arrived to work and did not wash hands. Another employee observed going outside and then came back into establishment and did not wash hands. CDI - Employees instructed on when to wash and they did so when asked.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Oven tray was placed on handwashing sink by employee towards end of inspection. Handwashing sinks shall be accessible for handwashing at all times and used for no other purpose but handwashing. Do not store utensils on handwashing sinks. CDI - Tray removed. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - 3 large mixing bowls, colander, 2 scoops, 2 spoons, and some metal pans had visible food residue on them or sticker residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed.

3-501.14 Cooling - P - 2 large pans of beans had been cooling since 11:55AM and still measured 80-100F at 2:15PM. Pans of huacatay sauce were prepared 8AM and still measured 49-50F at 2:20PM. Quinoa prepared at 9AM still measured 46-47F at 2:20PM. Chicken stock was prepared at 12:45PM and still measured 120-130F at 2:25PM. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. CDI - Beans and huacatay sauce were discarded. Chicken stock was reheated and quinoa was moved to walk-in freezer.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - 5 pans of rotisserie chickens in hot holding unit measured 110-117F. Unit was off. Pans of corn and chicken in soup well measured 107-118F. White rice in soup well measured 120-133F. TCS foods in hot holding shall measure at least 135F. CDI - White rice put on temporary TPHC, corn and chicken from soup well was reheated to above 165F and pans of rotisserie chickens in hot holding unit were discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Egg measured 42-52F in ice bath. TCS foods in cold holding shall measure 41F or less. CDI - Egg mixture moved to walk-in cooler to cool. 0 pts.

3-501.15 Cooling Methods - PF - Cut tomatoes cooling in make-unit top after cutting. Pans of beans cooling in thick portions, and chicken stock cooling in giant plastic containers. TCS foods shall be cooled using methods such as cooling in smaller portions, cooling in equipment designed to rapidly chill foods (not make-units), or cooling in shallow pans. CDI - Tomatoes moved to walk-in cooler. Pans of beans discarded. Chicken stock reheated. 0 pts.

6-501.111 Controlling Pests - C - Observed at least 5 flies in kitchen area. Pests shall be precluded from the premises. Contact pest control for fly abatement solutions. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Stacks of pans, containers, and mixing bowls stacked while still wet. Allow adequate time to air dry utensils.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Handle missing on Beverage-Air reach-in cooler. Equipment shall be maintained in good repair. 0 pts.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Inside of dish machine door and on walls and top of inside of machine need cleaning. Warewashing equipment shall be cleaned at least every 24 hours or often enough to prevent utensils from becoming contaminated after washing. // 4-501.18 Warewashing Equipment, Clean Solutions - C - Debris present in sanitizer solution. Maintain wash, rinse and sanitize solutions clean. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Additional cleaning needed on some shelves in the walk-in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attachment on hose at mop sink. Mop sink faucet only has atmospheric backflow prevention device. Either remove the spray gun attachment after each use, or install a backflow preventer rated for continuous pressure on mop sink faucet. CDI - Attachment removed. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Floors need to be cleaned underneath 3-compartment sink. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple dicers and attachments observed stored as clean with food residue and other debris present on food contact surfaces. CDI - PIC removed to dish are for recreating.

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 quinoa, open cheese, cut tomatoes in line cooler with no date marking present. CDI - PIC corrected. Ensure date marking system is consistently applied to all TCS foods kept longer than 24 hours throughout establishment.

3-302.15 Washing Fruits and Vegetables - C. Observed avocados removed from cardboard box and cut without washing or removing labels. Wash produce prior to use.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean utensils stored in unclean containers in back of house areas and at front line area. Store clean utensils in clean containers to prevent contamination. REPEAT

4-501.12 Cutting Surfaces - C. Observed various cutting boards with deep cuts and/or excessive wear in use and in clean utensil storage area. Repair or replace.

5-202.13 Backflow Prevention, Air Gap - P. Observed pre-rinse hose nozzle hanging down beyond the rim of the flood plane of the 3 part sink resulting in potential cross connection. Repair to prevent nozzle from extending into the plane of the 3 part sink. Return Visit required within 10 days.

6-301.14 Handwashing Signage - C No handwashing sign present at cook line hand sink. CDI - hand wash sign posted during visit.

3-501.14 Cooling - P Observed tomatoes cut before 6:00 am still at 53f at 11:45 am in walk in cooler. CDI - tomatoes voluntarily discarded. Ensure that cut tomatoes are quickly cooled to 41f before placing into deep containers for storage. EHS notes that multiple other items were also improperly cooling in the facility but were able to be corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS items in walk in cooler above 41f including quinoa at 50, tomato salsa at 49, liquid egg at 49. Ambient air temp of walk in cooler 56f. All TCS foods held in unit overnight voluntarily discarded and TCS foods prepped today relocated to alternate walk in cooler. Service requested for unit and technician on site during visit. Return Visit required within 10 days to check walk in cooler operation. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Store toxic materials to avoid contamination. -P Observed multiple spray bottles of chemicals with no identification in back of house. Observed spray bottles with inaccurate labeling in back of house. CDI - manager discarded chemicals with no labeling or inaccurate labeling. Observed spray bottles of chemicals hanging from wire shelf above food prep table where sauces were being portioned. CDI - manager relocated away from food area. Accurately label all chemicals and keep them stored away from food areas to prevent contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes in deep lidded plastic containers stacked together and large deep plastic bins of cut lettuce cooling in walk in. Cooked beans in deep pans stacked on top of one another in walk in cooling. Cut tomatoes voluntarily discarded. Lettuce relocated to freezer to facilitate cooling. Beans reheated above 165f and placed into shallow pans in the freezer to properly cool. REPEAT VR within 10 days. Improper cooling has been noted on every inspection since permitting and required VR during last inspection. Risk control plan put into place during visit today to ensure long term compliance with cooling procedures. CONTINUED NON-COMPLIANCE WITH COOLING PROCEDURES MAY RESULT IN PERMIT ACTION.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-304.11 Clean Condition-Outer Clothing - C Observed multiple employees preparing foods wearing watches or bracelets on gloved hands. Line cook not wearing hair restraint while handling foods. Employee with large amount of visible pet hair on shirt while working. Ensure employees hair is properly restrained, jewelry is removed from wrists, and outer clothing is clean when handling foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 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 soiled wiping cloths present throughout establishment laying on equipment surfaces. Ensure that once a wiping cloth is used, it is either removed and placed into a soiled linen receptacle or placed in sanitizer solution at the proper concentration. Store soiled wiping cloths in sanitizer solution between uses.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean utensils stored in unclean containers in the dish and prep areas. Store clean utensils in clean containers to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items in the walk in cooler holding above 41F. CDI-All out of temperature items out of time/ temperature parameters were voluntarily discarded. Other food items were placed into the walk in freezer. Ambient air temp of walk in cooler was 44F. PIC turned cooler down to keep items cool. See temp chart. Checked on walk in cooler after an hour had passed. Ambient air temperature was 41F. Note: Facility currently does not have grab and go 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 Observed items in the walk in cooler over stacked and in large metal bins. Items were discarded. -REPEAT Facility has been out of compliance for this violation since being permitted. Cooling methods have been marked out on ALL prior inspections. -VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large flour, breading and sugar bins without labels. CDI- Labels were placed on 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- Observed quinoa stuffed avacado at 57F in tightly covered container on the walk-in. CDI - Lid was removed. -1pt-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed salt not labeled. CDI - Label was provided. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed shleving for clean equipment with dried food debris. Needs to be cleaned. -0.5pts-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed employee drink stored on the counter upon entering the kitchen. CDI - Drink was removed. -0.5pts-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below 200ppm and registering 50ppm as measured by test kit. CDI, sanitizer refilled to required concentration. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P - Observed fuel container located above prep area next to clean single-service articles at prep line. CDI, toxic agent relocated for proper storage. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled on chemical storage rack. CDI, operator pulled container from storage rack to label per instruction.

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 portioned containers of sauce cooling in low prep refrigerator. CDI, sauce transferred to walk in cooler to rapidly cool. Use proper methods and equipment to cool.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 food thermometer showing 29.8 degrees F in ice water. CDI, thermometer removed from use. Ensure calibration or replacement of thermometer.

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 portioned cookies and tres leche cake packaged for consumer self service but labeling did not container address. Vr to ensure required labeling on foods packaged for consumer grab and go.

3-307.11 Miscellaneous Sources of Contamination - C - Observed staff washing /rinsing produce in rinse vat of 3 compartment while equipment was set up as 3 compartment warewashing sink. Staff rewashed at other prep sink.

2-301.14 When to Wash - P - Observed food employee touch garbage can with gloved hand then proceed to handle avacado with same hand. CDI, avacado voluntarily discarded by employee and employee washed their hands. Improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer at 3 compartment sink below required concentration. CDI, PIC refilled sanitizer vat to proper concentration.

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 bulk bin of lettuce recently prepared in walk in cooler in cooling process and salsa with cut tomatoes cooling in deep covered containers and cooling in walk in cooler. CDI, operator transferred foods to shallow uncovered containers and sheet pans to facilitate cooling process.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean towels stored on ground in office. 4-803.11 Storage of Soiled Linens - C - Observed soiled towels in containers on prep surfaces and cutting boards.

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 food employee not vigorously rub hands for 10 to 15 seconds when washing. 2-301.14 When to Wash - P - Observed food employee touch soiled wet cloth then handle clean single-service articles without washing their hands in between. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed washed produce uncovered / unprotected in walk in cooler. CDI for operator to cover and protect foods that are stored and not in cooling process.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed blender and large storage container stored as clean but with soil residues. CDI, equipment removed and container relocated for cleaning. Improvement made since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut tomatoes cooling in tightly covered containers in walk in unit and tomatoes cooling in prep refrigerator at prep line. CDI, tomatoes transferred to sheet pan and left uncovered to rapidly cool.

3-307.11 Miscellaneous Sources of Contamination - C - Observed extra bottle of soap stored over prep table in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter surface. Ensure wet wiping cloths are not used to stabilize cutting boards.

3-302.15 Washing Fruits and Vegetables - C - Observed unwashed onion being prepared and not washed prior to production.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being wet stacked on storage rack. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment stored in bins collecting food residues.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service containers stored on ground in storage closet. 4-502.13 Single-use and single-service articles may not be reused. - Observed single-service manufacturer dressing / sauce containers being washed and re-used according to staff. Use proper multi-use food grade containers.

4-202.11 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 each

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lid left open. Ensure adequate pickup is being completed.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - vent in women's restroom in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal and plastic pans stored as clean with food/sticker residue on them after warewashing process. CDI: PIC had all pans with residue removed ands ent to warewashing area for proper cleaning.

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 that facility was now holding Ahi, Huacatay, and Roccoto sauces on TPHC in dining areas with no written procedure on site. CDI: EHS provided template and PIC filled out on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed quinoa stuffed avocados cooling in covered containers stacked on each other in walk in. EHS instructed PIC to vent lids slightly and unstack to ensure cold air flows around the product. If the items are to be used within a few hours, avocados should have minimal oxidization. CDI: Lids vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket for front cook line reading less than 150 ppm QAC.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter left over from construction teams in dumpster area. PIC has attempted to call property management about problem but has not had success yet. PIC is to reach out with mamagement and attempt to get litter removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed speed rack of cooked chicken stored in raw chicken walk in cooler. Observed raw chicken rack pulled out in contact with wet, plastic cover, partially covering cooked chicken. CDI - instruction provided

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed apples washed in food prep sink with visible food debris prior to wash, rinse and sanitize. Ensure TCS food contact surfaces are washed, rinsed and sanitized at least every 4 fours.

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 romaine cooled in low surface area to volume ratio plastic container at 49 F. CDI- removed to open container

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed digital food thermometer 5 F off calibration. CDI- recalibrated

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths held out of solution and soiled solution in some buckets. CDI through instruction

3-302.15 Wash fruits and vegetables prior to use. Observed apples stated to have been washed with stickers still on them.