CHIPOTLE MEXICAN GRILL #3095

*REPEAT* 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - 4 Metal Containers of Shredded Cheese prepped at 9:34AM above 41F placing item outside of 4 hour cooling window, see temp chart for details. *CDI - PIC voluntarily discarded items. Points deducted reduced due to large improvement from previous inspection. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Steak Hot Holding on service line and to-go line below 135F, see temp chart for details. Grill Employee stated they left the Steak out for a couple minutes to complete a separate task allowing the temperature to drop on product. *CDI - PIC reheated both containers to above 165F before placing them back into Hot Holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - 4 Metal Containers of Shredded Cheese prepped at 9:34AM above 41F placing item outside of 4 hour cooling window, see temp chart for details. *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 .

4-501.11 Maintain equipment in good repair. *Observed - Gasket to WIC torn and hanging from door in need of repair/replacement. PIC stated replacement gasket arrived onsite damaged, therefore, establishment had to order another gasket and is waiting for it to be received for repairs to be conducted.

*REPEAT* 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Guacamole on the To-Go Station and Cut Lettuce in the Left Standing RIC above 41F after 4 hours concluded. *CDI - PIC voluntarily discarded items. 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 - Black Beans and Pinto Beans at To-Go Station below 135F, see temp chart for details. *CDI - PIC reheated items to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

*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 - Guacamole on the To-Go Station and Multiple Containers of Cut Lettuce in the Left Standing RIC above 41F after 4 hours concluded. *CDI - PIC voluntarily discarded items. *Observed - Multiple Containers of Shredded Cheese and Tomato Salsa above 41F with roughly one hour remaining in the 4 hour cooling parameters. *CDI - PIC placed items into Ice Baths in WIC to speed up the cooling process. See temp chart for details. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Both dumpster doors left open. *CDI - PIC closed dumpster doors. *REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Drain Plug missing from right dumpster.

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 - Blocks of Cheese from yesterday in WIC above 41F and 4 containers of Shredded lettuce in standing RIC prepped this morning at 7AM above 41F past 4 hours causing cooling parameters to be out. *CDI - PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-501.15 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 - Blocks of Cheese from yesterday in WIC above 41F and 4 containers of Shredded lettuce in standing RIC prepped this morning at 7AM above 41F past 4 hours causing cooling parameters to be out. *CDI - PIC voluntarily discarded items. NOTE: Points deducted remain the same due to improvement from previous inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(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. *Observed - Single service containers removed from packaging, single service items shall be stored inverted when removed from packaging and unprotected. *CDI - PIC inverted single service items.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Left Dumpster Drain Plug missing. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Both Dumpsters with doors left open. *CDI - PIC closed dumpster doors.

*REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Sanitizer at 3 compartment sink and at dish machine at 0ppm. *CDI - PIC replaced nearly empty sanitizer bottle with new bottle for dish machine sanitizer tested at 50-100ppm. PIC mixed sanitizer solution and water by hand in 3 compartment sink as dispenser was not dispensing properly. ECOLAB is onsite at end of 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Guacamole, Pico De Gallo, Shredded Lettuce and Corn Salsa above 41F in CH To-Go Service Line. *CDI - PIC placed items into WIC to be rapidly cooled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- *Observed - Soap and water stored in red sanitizer bucket directly on the floor. *CDI - PIC removed item from floor.

*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 - Guacamole, Shredded Lettuce and Pico De Gallo cooling in WIC with tight fitting lids with little to no change in temperature after 58min. See temp chart for details. *CDI - PIC slight opened lids to containers to allow more airflow and assist 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 .

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Small and Large Flying pests throughout kitchen. Observed dead crawling pest on floor in office.

5-501.15 Provide dumpster, waste containers that are of sound construction. *Observed - Trash Dumpster rusted out in back bottom corner near drain plug. Repair or replace.

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 Bag of candy stored on prep table shelf near restaurant equipment and utensils. *CDI - Item moved to office.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food handler that did not turn off handwashing sink with paper towel. CDI-EHS notified PIC and hands were rewashed and faucets handles turned off with clean barrier.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishmachine testing at 0 ppm chlorine. Sanitizer appeared to not be fully pulling through machine and PIC mentioned that section of machine that pulled sanitizer had fallen off earlier that day. Facility to do all warewashing in 3 compartment sink until maintenance has been completed. PIC requested maintenance during inspection. VR within 3 days. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed several shredded lettuce container in WIC prepped at 9:30 AM that were 46F at 5:45 PM. CDI-PIC voluntarily discarded items. 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 red salsa, sour cream, and shredded cheese above 41F in to go makeline. CDI-PIC voluntarily discarded items. Replacements of items were 41F after 1 hour of being replaced. 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 shredded lettuce in sealed, metal containers in the front section of the WIC at 46F at 5:45 PM that were prepped at 9:30 AM. CDI-PIC voluntarily discarded items. EHS spoke with PIC about storing all cooling items in back of WIC and uncovered to allow for maximum transfer of heat. 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 flying insects during inspection. PIC showed EHS quarterly pest control records.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several cardboard boxes and other items stored behind dumpster units.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed cheese shredder being washed by PIC without soap/ water. Shredder was sanitized prior to being cleaned. CDI- Shredder was cleaned, then 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 . 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 in need of cleaning. CDI- Taken to be cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food trays touching mop bucket. CDI- Sheet pans taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 salsa with a sour cream label. PIC did not know when it was made or who made the item. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner without a label. CDI- Labeled.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in the clean dish storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep groves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser at handwash sink by prep sink. CDI-PIC refilled paper towel dispenser. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods above 41F on makelines and in RI by prep tables (see temp chart). PIC stated that all foods are taken from RI to refill makeline and RI was in defrost upon arrival and dropped down to 36F at the end of inspection. CDI-PIC moved all foods from makeline and RI to WIC 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 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 shredded cheese dropped 1F over 1 hour and 3F over 1 hour in the RI and WIC (see temp chart) in the WIC with a covered lid. CDI-PIC removed lids to allow for maximum transfer of heat. 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 metal pans laid sideways, but wet stacked together on the drying rack. Repeat.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed multiple hand washes with food employees that did not scrub for 10 to 15 seconds along without using a clean barrier (paper towel) to turn off faucet. CDI-PIC provided education and hands were rewashed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser in women’s restroom. CDI-PIC refilled paper towel dispenser.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food workers leave cookline to go to the back of the establishment or WIC and return to the cookline without change of gloves and a hand wash. CDI-PIC provided education and hands were rewashed and new gloves donned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers and plastic lids with food debris remaining after being stored cleaned. CDI-PIC set dishes aside 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wetstacked on storage self. Containers also had food debris and were set aside by PIC to be rewashed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amount of cardboard boxes stored in dumpster enclosure and not in waste receptacle.

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 shredded cheese (51F) and cut lettuce (48F) that was prepped at 10:30 and 9 am respectively that did not make it 41F within 4 hours. CDI-PIC 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 pinto beans, chicken, and steak held under 135F on the online order prep line. CDI-PIC 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 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 cut lettuce at the main prep line and cut lettuce and shredded cheese on the online order makeline above 41F. CDI-PIC voluntarily discarded food. Cut lettuce and shredded cheese were filled at the top of the container in the makeline and PIC stated that lettuce and cheese will be filled less moving forward. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed in-use chemical spray bottles stored next to single-service articles beneath main prep line. CDI-PIC moved chemicals underneath cash register.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large batches of cut lettuce and shredded cheese that did not make it 41F within 4 hours. CDI-PIC voluntarily discarded food. Per PIC, Chipotles policy is to cover all foods after prep when stuck into walk in and establishment uses all metal containers. EHS spoked with PIC about leaving foods uncovered on the top of the shelf on the WIC to allow for the maximum transfer of heat after prepping at ambient temperature. 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 .

4-601.11(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 food residue at the bottom of the main reach in.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee actively eating chips while prepping onions. CDI

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee adjust clothes and wipe nose with gloved hands. CDI, PIC was made aware of the situation but said employee clocked out and left.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer was low. CDI PIC re made sanitizer and it meet the levels needed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.Observed Silver bends that clean utensils are being held in at the prep unit with debris and food, the serving part of the spoon was resting in the debris. PIC CDI Observed several pans stored and cleaned with debris on them. CDI PIC moved to 3 comp sink REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 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 .

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed lids to cup ( in customer area) stored with the lids facing up. CDI PIC turned the lids face down

4-501.11 Maintain equipment in good repair. Observed broken dish machine. PIC had a work order for repairs.

5-205.15 Maintain a plumbing system in good repair. Observed leaking Hand sink. PIC has work order for the repairs.

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 several cups w/out lids cell phones in prep area. There is a designed area for employee items. CDI PIC tossed items

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans, stored as clean, with food debris present on the food contact surface. CDI - PIC removed pans and placed at dish machine to be washed properly. No point escalation, improvement observed.

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 deep pan of shredded cheese cooling @ 0.1F/min inside standing RIC. CDI - Cheese was moved to the WIC for rapid cooling.

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 wiping cloths and sanitizer container with visible debris in the bucket at the main serve line. CDI - Sanitizer buckets and wiping cloths were replaced.

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 the interior of the reach-in hotbox in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans and knives stored as clean, items still had food debris on food contact surfaces. CDI - PIC moved dishes to dish machine area to be washed properly.

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 guacamole directly after preparation at 51F. The second temperature was taken 30 min later guacamole was still at 51F. CDI - PIC moved guacamole to ice bath for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed grill cook with no hair restraint while actively cooking. CDI - The employee put on a hat as a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - PIC moved pans to dish area to be washed again.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. CDI - PIC closed dumpster doors.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several metal containers with buildup on food contact surface, need either deep cleaning or replacement. VR

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed steak that PIC states is on TPHC with blank TPHC on hand. PIC filled out TPHC and EHS signed during inspection. CDI

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 several deep containers with shredded cheese in active cooling, at 50F with 1/2 left of cooling time, with lids secured. PIC voluntarily took lids off to expedite cooling. CDI

3-302.15 Wash fruits and vegetables prior to use. Observed several containers of washed avocados with stickers still attached. Rewashed avocados and remove stickers.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed one dirty apron laying on top of container of avocados. PIC removed apron and placed in designated dirty container for linens. CDI

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 floors along edges and under tables with build up. More attention to cleaning floors needed.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with no lid or straw stored on prep table near large container of food. Employee drink discarded by management.

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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sanitizer (quaternary ammonia) not registering in a sanitizer bucket. Sanitizer bucket changed out and new sanitizer placed in bucket and was providing a reading of at least 200ppm. Observed several bowls stored on/in clean utensil shelving soiled. Soiled items taken to three compartment sink/dish washing area to be clean again. Observed food thermometer soiled. Thoroughly wash, rinse and sanitize food thermometer. Food thermometer cleaned at time of inspection. Observed inside of ice machine soiled behind the ice guard. Thoroughly clean interior of ice machine. 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.

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 cheese and lettuce on to go prep line cold hold 43F and 44F. Have maintenance to check and repair unit if needed. Cheese and lettuce placed on a sheet pan and place in WIC and food temperature fell to the correct temperature range((41F). I will be back within 10 days to follow up to make sure unit has been checked/repaired and cold food products is holding at 41F and below.

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 spray bottle with oil not labeled. Oil labeled at time of inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution in "sanitizer" bucket with wet wiping cloths not registering. Sanitizer changed out in buckets at time of inspection and Quaternary ammonia was reading at least 200PPM.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers and bowls stored wet stacked. Thoroughly air-dry utensil/equipment before stacking or storing. 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. Observed grease/debris present where cutting boards are stored on the main cook line. Observed utensil shelving greasy. Thoroughly clean areas and shelving where clean utensil/equipment is stored.

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 to go containers removed from plastic sleeving stored in dry storage area not inverted down. Store to go containers removed from sleeving inverted down in dry storage area. Single service articles in the dining room area was properly stored from previous inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace cutting board with grooves/stain present. 4-501.11 Maintain equipment in good repair. Replace stained and curling spatulas.

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. Detail clean refrigeration unit and hot holding unit in to go prep line area. General wiping/clean of equipment in kitchen area. Wipe/clean interior of cabinet door at drink dispenser area.

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. Tightly secure and seal stainless steel in can wash area. Clean walls near bathrooms. Clean floor under drink dispenser area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce on the take out prep top cooler above 41F. CDI - PIC voluntarily discarded the lettuce. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed “washed” avocados with the stickers still on the product. Discussion with the PIC and stated that “washing” includes removing the sticker. CDI - PIC rewashed and removed the stickers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on the drying rack.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service forks at the to-go prep line all in different directions therefore the food contact portion is exposed to contamination.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. --Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed dish machine pulling 0PPM. PIC put fresh sanitizer in and still 0PPM. PIC called in maintenance and will only use the 3-comp sink for sanitizing dishes until then. VR REQUIRED 11/28/2201

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 large containers of brown rice below 135F. One in the front hotwell and one in the hotbox. CDI-PIC voluntarily discarded.

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 cleaning needing to be done to the floors throughout the facility. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minimal gnats in 3 compartment sink area. PIC stated that pest control company is to come 06-09-2021 to correct gnat problem. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on faces of reach in unit in kitchen area.

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 build up of food debris on walls in to go serving line area and build up of black mold and food debris in three compartment sink area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets in use at time of inspection at less than required QAC sanitizer concentration . CDI all sanitizer buckets refilled with sanitizer at appropriate concentration.

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 walls at dish machine and rear hand wash. Observed black build up on frp board in dish machine area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on pans stored as clean . CDI took to rewash. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not reading appropriate levels in dish machine while machine was in use. CDI primed machine and proper sanitizer levels achieved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on face of reach in cooler due to build up of food debris.

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

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 black build up of debris on wall at caulk line of three compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and cheese at greater than 41 degrees on serving line . CDI PIC discarded and replaced with items at proper temperature.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of debris on faces of equipment and other surfaces.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed rear handsink unable to reach 100 degrees. CDI PIC adjusted mix of hot and cold water and proper handwash temperatures achieved. -0 points-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous metal pans with visible food debris stored as clean. CDI took to be rewashed. Repeat violation.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed sofritos reheated for hot holding with cold spots measuring 111 degrees. CDI reheated to 166 degrees. -0 points-

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC and employee able to identify 4 of the 5 reportable symptoms and 3 of the 5 foodborne illnesses. Ensure to review the employee health policy with all employees for understanding of all reportable symptoms and foodborne illnesses. CDI EHS discussed with employees the 5 reportable symptoms and foodborne illnesses and provided EHP flyers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC rinsing thermometer in the handsink. Ensure handsinks are used for handwashing only. CDI EHS redirected PIC to use 3 comp sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer basin at 50 ppm while in use. Ensure to maintain at proper concentrations. CDI PIC emptied basin and refilled with proper QUAT concentration of 200 ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed plastic piece of the soda nozzle with debris build up. PIC stated that nozzles were cleaned. CDI EHS educated employee on cleaning methods for the soda nozzles. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers with food debris and sanitizer side of the basin with drying clean utensils with food debris. CDI PIC moved items to the 3 comp sink to be properly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of black beans hot holding below 135F (see temp chart). CDI PIC reheated black beans to 165F+ during the 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 several metal containers with large portions of shredded cheese cooling in the walk in cooler. PIC stated that cheese was shredded at apparoximately 8 AM. Ensure to follow proper procedures for ambient cooling such as smaller portions to meet the demand when needed. CDI EHS discussed proper cooling methods for ambient cooling with PIC. Repeat violation. Points were not escalated due the cooling parameters met for the improper method of cheese cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of juice, oil bottles, and shakers not labeled. Ensure to label containers to easily identify.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of tea stored on floor of the walk in cooler. Ensure to store all food off the floor to prevent contamination. CDI PIC moved bucket off the floor during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee actively prepping food without a hair restraint or beard guard. Ensure to wear a proper hair restraint such as a hairnet.

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 sanitizer bucket cloudy with debris and with QUAT sanitizer concentrations of 50 ppm. Ensure to maintain at proper concentrations and free of debris. CDI PIC refilled QUAT sanitizer buckets to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers and utensils wet stacked. Ensure to allow proper air drying before stacking. Repeat violation. This is the 4th consecutive violation. Ensure to provide a method or action plan for long term compliance for wet stacking.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use gloves stored in back pocket of employee prepping food. Ensure to store and handle single-use articles in a manner to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (tall reach in units, shelves, handles of equipment, etc.) with debris build up. Ensure to increase cleaning frequency.

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 floors with debris build up under/around equipment. Ensure to increase cleaning frequency.

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 guac and shredded cheese cooling in covered containers. Ensure to use proper cooling methods. CDI EHS discussed proper cooling methods and PIC uncovered guac and shredded cheese.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. Ensure to allow proper air drying before stacking. Repeat violation.

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 wipe hands on apron before donning gloves. CDI PIC had employee rewash hands properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced chicken and pulled pork hot holding below 135F (see temp chart). CDI PIC reheated diced chicken to 165F during the inspection and voluntarily discarded pulled pork.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal sheet trays and pans wet stacked. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed container of metal scoops with debris build up. CDI PIC took container to 3 comp sink to be properly washed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed boxes of peppers stored above RTE guac. Store unwashed produce below RTE foods to prevent possible contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Lettuce cooling in large metal pans in an overstacked manner. CDI- Cooling method changed. REPEAT. Use sheet trays when cooling prepped lettuce. Utilize the method of shallow/metal/open.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of sheet trays and pans. Air dry before stacking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors to dumpsters were open. CDI- Closed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans in hot line recorded below 135F (see chart). Re-heated to 165F)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple items held above 45F (see chart). CDI- Suspected cooling issues (see # 31). Items brought to WIC to cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut lettuce in WIC overstacked in metal pan. Use shallow portions when cooling prepped items. Further, most cold-holding items appeared to have been prepped and placed directly on line, thus not cooling down. Assure food is properly cooled down using approved methods when cooling. CDI- Lettuce portioned out.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Both dumpsters missing drain plugs. Obtain drain plugs.