CAVA

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being held on counter during chop, holding below 135F. CDI- PIC had employee re-heat chicken back to 165F on the grill. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauce cooler holding at 62 with TCS garlic sauce and yogurt dill sauce. Sauces measured 58F and 57F respectively. According to PIC, sauces were prepared at 11:30. PIC moved all TCS sauces to WIC for rapid cooling and placed a work order for the cooling unit. Observed TPHC salad cooler holding at 46F. Lettuce and salad mix on top of the cooler were held on TPHC. Cut greens held below were holding above 41F. PIC was unable to confirm how long greens had been out of temperature. PIC voluntarily discarded the cut greens. Observed Vegetable broth opened sitting out in room temperature. PIC voluntarily discarded. VR For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed recently prepared items in the WIC cooling in small metal containers with the lids on. Multiple TCS items in the WIC were not cooling at a proper rate. Cooked corn was cooling at a rate of .04F/min, required .12/min. Facility had a shortage of product in the morning and had to do emergency prep, resulting in a large amount of items cooling in the WIC. CDI- PIC removed the lids to allow air circulation. 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 multiple flies in the dish area near the WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of pitas stored under paper towel dispenser, observed water from hands after washing dripping on packages. CDI PIC moved

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink near front line with pealing sealant Reseal.

5-205.15 Maintain a plumbing system in good repair. Observed leak at spigot of produce wash prep sink. Repair . Observed faucet of hand sink by front line not secured. Secure

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being held hot in the steam table below 135F. Per PIC chicken had just been placed on the line. CDI - PIC had employee re-heat chicken back to 165F on the grill. 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 TCS garlic sauce (fresh raw garlic, canned garbanzo beans liquid, oil) cooling in large, plastic, deep well containers with lid secured. Item not cooling at a rate sufficient to achieve 41F in 4 hours. CDI PIC changed method and added item to an ice bath 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 .

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 non food contact food surfaces of tray for dishes in dish machine with heavy build up. Observed build up in dish machine. Increase cleaning frequency. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpsters. CDI - doors closed before we re-entered building.

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 garlic sauce made from fresh garlic, oil, and liquid from canned garbanzo beans cooling a rate not sufficient to reach 41F in 4 hours. CDI PIC changed methods Repeat 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS garlic sauce (fresh raw garlic, canned garbanzo beans liquid, oil) cooling in large, plastic, deep well containers with lid secured. Item not cooling at a rate sufficient to achieve 41F in 4 hours. CDI PIC changed method 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed facility utilizing EHS suggesting to store on side to dry, however, containers are still stacked in a way to not allow air flow and were wet nesting. Ensure to store in a manner that there is air space between containers to allow for air flow and proper air drying.

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 build up and residue on inside of multiple RICs throughout facility. Clean with more frequency.

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 vegetable broth in large quantity, with a lid in a plastic container, cooling from ambient at a rate not to achieve 41F in 4 hours. CDI PIC placed items in metal pans and moved to WIC. 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 cut chicken and cut steak in hot box that was just cut holding below 135F. Items, per PIC are told hold 135F and above. Observed process, employee takes whole cooked items from hot box which are holding above 135F, then cuts. During this time, the temperature drops below 135F. Suggested that they not items from temperature control to time. Once items are cut and placed in hot box as prep for line, that is when time starts. Time will be placed on item at that point or block time will be utilized during high traffic time. CDI Items moved to TPHC and form fully site during inspection. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus, roasted red pepper hummus, egg plant dip, harrissa sauce holding above 41F. CDI PIC moved items to RIC to recool and replaced with new product. Prep tops will have to be looked at by repair person. Going forward until equipment functions properly, the hummus, harrissa, and egg plant will be held on time. VR required. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 broth cooling from ambient in a large quantity, plastic container with a sealed lid at a rate insufficient to reach 41F in 4 hours. Repeat. CDI Item moved to metal, open pans. EHS suggest unopened broth placed in WIC prior to use rather than on shelf. 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(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 single service tasting spoons stored with debris on them. CDI PIC discarded and moved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers and pans that had leftover sticker debris that were stacked on clean rack. CDI items moved sink to be cleaned. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel, grilled chicken, yellow rice, black lentils, steak below 135F. CDI items discarded and replenished with hot product. 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 feta crumble, red sauce, eggplant dip, feta dip, yogurt dill, pickled onions, roasted corn, tomatoes and cucumber, sliced tomatoes, red hummus, regular hummus, and chopped lettuce in different parts of the prep serving line and exclusively on the delivery serving line. Items on service line were just prepared and moved to cool and items at delivery line discarded and closed and service call placed for unit. Verifications required. 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 portioned steaks and feta crumbles that were stacked and covered while cooling. CDI items uncovered to facilitate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 food employee taking temperature of cooked steak. Then wiping with paper towel without any sanitation step before placing for storage. CDI- EHS discussed proper sanitation methods with food employee and thermometer was sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed majority of dishes stored on clean side of dish area soiled with food debris and residue. CDI- PIC removed dishes and placed them in wash basin 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pan of cooked lamb from previous night in WIC to cool from previous night without a date mark on container. CDI- PIC placed label on container. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths used for sanitizing food contact surfaces in empty sanitizer bucket not filled with any solution for in between uses. CDI- PIC removed wiping cloths and filled bucket with sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans stored in clean area of dish that were being wet nested.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee not wash hands for required length of time . CDI by instruction and employee rewashed hands For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus, eggplant, harissa , on both lines at greater than 41 degrees . CDI PIC took to walk in cooler 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 .

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 interiors of reach in prep units in need of cleaning due to build up of debris.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bag of sugar stored in contact with ware washing machine chemicals. CDI - PIC moved chemicals.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of sugar stored on bottom shelf wet. CDI - PIC discarded bag.

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 flooring in kitchen with low grout lines, and floors and walls in back prep area with debris build up.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air ducts with a significant amount of dust build up in back prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tongs with visible food debris and grease stored as clean. CDI PIC took to clean and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed right rice cooling in improper ice bath and covered. CDI added water to ice bath and vented and proper cooling achieved. 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 floors under equipment in need of cleaning.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build up of dust and debris on intakes in rear kitchen area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed PIC could not find vomiting and diarrhea clean up plan. CDI provided information. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed dishwasher going from handling dirty dishes to handling clean dishes without hand wash between. Corrected by instruction.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed both front and rear hand washes had no paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over ready to eat foods in walk in cooler. CDI Raw chicken taken to grill prep unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk in cooler which was apparently in defrost cycle at greater than 41 degrees. Cooler began to recover after cycle and foods began to decrease in temperature . See chart for foods . 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 .

4-501.11 Maintain equipment in good repair. Observed rusty shelving on at grill line.

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 under and around equipment.

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 sticker residue on pans stored as clean . CDI took to three comp to clean. 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 cooked onions that had 15 minutes to reach 70 at 84F. CDI PIC quickly reheated the onions to 165F and above and began cooling process over. Observed rice that PIC verified had been prepared the day prior, as date marking stated. Item in WIC was holding above 41F. CDI PIC voluntarily discarded rice. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel and chicken holding below 135F. CDI PIC reheated items to 165F. EHS discussed TPHC for some items for going forward. VR required to ensure which items are changing to TPHC 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 several items on front line prep line that were holding above 41F (eggplant, hummus). These items were cold holding as part of RIC that was not sealing properly. CDI. PIC moved items to WIC to cool quickly as they had been on line for 1 hour. PIC will monitor unit and call repairman if unit is not holding items 41F and below. Observed lettuce mixes in display cooler not holding 41F and below. CDI. Placed on temporary TPHC and placing on permanent TPHC going 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 .

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 feta, cooked broccoli, cut lettuce with out date marking. CDI. PIC stated they were prepped today and were date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked onions not cooling at a sufficient rate to reach 70F or below in two hours in a deep well container with cover on. CDI. PIC reheated items to 165F and above to start cooling over. Observed rice cooked yesterday holding above 41F in the WIC. CDI PIC voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed RIC that was not closing to seal. Needs repair

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 build up of food debris on shelving in cold holding at prep line, at grill area.general cleaning needed on non food contact surfaces throughout facility. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed hand sinks to have no cold water and hot water holding at 135F. Repair is needed to provide tempered water.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors not closed on shared dumpster.

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 and buildup behind equipment such as ice bin. Need more frequent 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 sticker residue on pans stored as clean . CDI took to three comp to clean.

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 lamb meatballs and roasted vegetables stored at less than 135 degrees . CDI reheated to 165 or greater and placed back in hot holding. See temperature chart.

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 corn cooling at insufficient rate to meet cooling parameters observed corn cooling in metal pans with lids . CDi removed lids and proper cooling observed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with wet wiping cloths stored in buckets with no measurable concentration of sanitizer. CDI refilled buckets with sanitizer at appropriate concentration.

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 ) 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 build up of food debris on shelving in cold holding at grill area.general cleaning needed on non food contact surfaces throughout facility.

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 ceiling leaking in three compartment sink area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container stored in the handwashing sink. CDI- Item removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

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 low reach in meat cooler in need of cleaning. Observed storage bins housing rice in need of cleaning.

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 Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email.

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 meatballs and chicken in the hot box holding below 135F. CDI- Items reheated.

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 2 containers of romaine lettuce and a container of cut kale holding above 41F in the cold case. CDI- Items placed in the walk in cooler to cool.

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 low reach in cooler in need of cleaning.

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 Observed no vomit/ diarrhea policy. CDI- EHS emailed plan to PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back and side handwashing sinks. CDI- Paper towels placed at the sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes soiled with food debris, sticker residue and dishes stored in stagnant water. CDI- All items taken back to be washed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes, 2 containers of meatballs and two containers of chicken in the low reach in hot box holding below 135F. CDI- Chicken placed on time and other items were reheated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed dish machine not functioning. Dish machine has not worked for two months. Facility does not need a dish machine. Facility serves single service items only. Service with utensils is similar to Qdoba/ Moes/ Chipotle.

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 outside of ice machine in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food dumped in handwashing sink. Sink was clogging as a result. CDI- Items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean, soiled with old food and debris in the clean dish storage area. CDI- Items taken back to be washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed items not cooling at a fast enough rate. Some items were cooling at a rate of 0. Items cooling in the walk in cooler were vented to cool faster. Items on the front line were placed on time. Facility had a very large delivery today before EHS arrived. The temperature of the walk in cooler was above 41F. Cooler cooled back down to 40F after being closed for a while.

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 cooling with lids on. Observed items prepared and placed on the line without being cooled first. CDI- Items in vented. Items on the front line were placed on time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of being replaced for the glass walk in cooler doors.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT or chlorine sanitizer.

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 in need of cleaning, especially under and around equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mixed vegetables and potatoes holding below 135F. CDI- Vegetables reheated to 165F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the dish machine. Facility has already called ECOLAB for test strips a month ago. PIC stated they have been slow. EHS has observed this issue with ECOLAB at other facilities as well. CDI- Left a few strips at facility until their test strips come in.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt dill sauce holding above 41F on the front line. CDI- Yogurt sauce placed in the walk in cooler to cool.

3-305.12 Food Storage, Prohibited Areas - C Observed food stored under sewer lines. CDI- Food removed.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor. CDI- Sani bucket removed from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. CDI- Dishes arranged to promote adequate drying. -REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsinks in the back of the kitchen. CDI- Paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled dished stored as clean. CDI- Dishes were taken back to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed food in the hot box across from the grill holding above 41F. CDI-Items were reheated to 165F. Ambient air temperature of hot box was 130F but gauge was indicating that the temperature was 165F. -REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked. CDI- Pans arranged to promote adequate drying. -REPEAT

4-501.11 Maintain equipment in good repair. Observed hot box in front of the grill not holding at 135F or above. Ambient air temperature was 130F, although outside gauge was reading 165F. Foods were reheated to 165F. Hot box temperature was manually increased to 175F to maintain foods to 135F or above. -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 items in walk-in that connects toa door next to prep line with items that were above 41F but below 45F large quantities of food such as feta cheese, tomatoes, pico, lettuce. Items were prepared this morning and were covered and stored. CDI-PIC uncovered items to allow to cool properly. Ambient air temp of walk-in was 39.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot box in grill station not holding temperatures at 135F or above. Hot box was saying 170F and thermometer gauge never moved. Rice 120, beef 112, chicken 121, lentils and meatballs had just come out of oven and were in range but allowed items to sit in hot box for 15mins. Went back to temp and items had dropped 5F. CDI-PIC put items on time from time of cook/prep and will not use hot box until it's fixed. Repeat Violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep line cold holding unit with temps above 41F and some above 45F such as hummus, eggplant mix, roasted red pepper mix. CDI-Items that were above 45F were voluntarily discarded other items were taken to walk-in to cool

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items in walk-in that connects to a door next to prep line with items that were above 41F but below 45F such as feta cheese, tomatoes, pico, lettuce. Items were prepared this morning and were tightly covered and stored without allowing items to cool. CDI-PIC uncovered items to allow to cool properly. Ambient air temp of walk-in was 39.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large bag of flour sitting on the floor. CDI-PIC moved to a shelf 6 inches off the ground.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all metal pans stored wet-stacked. This does not allow sanitizer to dry properly. Repeat Violation.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed hot box in grill station not holding temperatures at 135F or above. Hot box was saying 170F and thermometer gauge never moved. Rice 120, beef 112, chicken 121, lentils and meatballs had just come out of oven and were in range but allowed items to sit in hot box for 15mins. Went back to temp and items had dropped 5F. CDI-PIC put items on time from time of cook/prep and will not use hot box until it's fixed. Observed cold holding unit in across from grill station with temps all above 41F. Cold holding unit may not be holding properly, needs to be repaired to be used. Need handle on inside unit of walk-in, walk-in is not able to shut properly otherwise.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on food prep surface. CDI by relocating to designated storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken, cooked vegetables, braised lamb, and meatballs stored on side line hot hold unit < 135F. CDI by reheat to 165F.

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 container of greek minestrone in walk-in cooler without date mark. CDI by date mark.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple containers of dry food without labels. CDI by labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed raw ground beef stored above raw lamb in the walk in cooler. CDI - items were rearranged.

General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 2 sanitizer buckets stored on the floor. CDI - buckets were moved to a correct location.