CHIPOTLE MEXICAN GRILL #3138

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico cooling in a WIC unit with plastic over the containers cooling at a rate of 0.067 after 60 minutes after the first recorded temperature. The appropriate cooling rate for TCS prepared at room temperature is 0.12. -CDI- PIC removed the plastic from the pico and placed it in the WIC to be cooled. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without a head covering. -CDI- Hat was procured. (0 pts)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal containers that were said to be stored as clean and dried. Separate to allow proper air drying. REPEAT** (1 pt)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of debris/residue on the wire shelves in the RIC units. Increase cleaning frequency. REPEAT*** (0.5 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink adjacent to the WIC upon arrival. -CDI- Paper towels were provided. REPEAT*** (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, and 2 other salsas that were above 41F while said to be cold holding in the to-go cold well. -CDI- PIC voluntarily discarded the necessary items. Due to severity, points not taken. (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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wiping cloths being stored in a sanitizer bucket at 0ppm. -CDI- PIC replaced old solution with new sanitizer at 400ppm. (0 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed insert containers wet stacked while being stored as clean and dried. Separate to allow proper air drying. (0.5 pts)

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 accumulation of debris/residue on the wire shelves in the RIC units. Increase cleaning frequency. REPEAT*** (0.5 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink adjacent to the grill line. -CDI- Paper towels were provided. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer solution at 0ppm while actively being used in the dish machine. -CDI- Dish machine was primed and ran multiple times with a consistent concentration of 50ppm. (1.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 accumulation of debris build up on the shelves in the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 food employee use bare hands to turn off the faucet after washing hands. -CDI- PIC corrected the action. Food employee rewashed hands using the proper handwashing procedures. EHS observed several good hand washes throughout the inspection. Due to immediate correction no points deducted. (0 pts) 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 4 large metal containers of pico de gallo that had not cooled properly. Pico was prepped at 6:51am and had a recorded temperature of 44F during the inspection. -CDI- PIC voluntarily discarded the necessary containers of pico. (1.5 pts) 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 carnitas, barbacoa, and a container of cooked chicken below 135F. PIC stated that the items had been placed there 30 minutes prior to inspection. -CDI- EHS asked if the items could be quickly reheated, PIC voluntarily discarded all items below 135F and reheated new food items. (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 4 large containers of pico that had been prepped at 6:51am and cooled with the lids on preventing air from getting in the containers to cool in down properly. EHS stated that they are allowed to have vented containers when cooling. Items did not meet the necessary cooling parameter. -CDI- PIC voluntarily discarded the pico. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen and throughout the facility. Service facility for pests. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in QUAT sanitizer at less than 200ppm. -CDI- Employees replace the old sanitizer with new QUAT solution at 400ppm. REPEAT*** (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers of wet stacked while being stored as clean and dried. Separate containers to allow proper air drying. REPEAT*** (1 pt)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up on the shelves in the RIC and WIC throughout the facility. Increase cleaning frequency. (0 pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavily soiled floors under the 3 comp sink. Increase cleaning frequency. REPEAT*** (1 pt)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed the dishwashing employee handling and spraying soiled dishes and then immediately start putting away clean dishes. CDI - PIC intervened and corrected the employees actions. Contaminated dishes rewashed and proper handwashing reviewed with dishwashing employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple lids stored as clean on the racks above the dishwasher with food debris still on the food contact surfaces. CDI - PIC placed in dirty dish pile to be W/R/S. 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 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed the cookline employee take off a precooked steak that was being reheated for hot holding with the thickest part of the food reading 130F. CDI - Steak placed back on grill to reheat to a temperature over 135F.

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 2 containers of tomatillo salsa and 6 containers of guacamole that were not cooling at a fast enough rate. Tomatillo salsa was observed at 45F at 11:45am and 45F at 12:25pm (prep time of 9:30am). Guacamole was observed at 49F at 11:45am and 48F at 12:25pm (prep time of 9:30am for ones in RIC and 10:30am for ones in WIC). Items were observed with tight fitting lids and guacamole had multiple layers of plastic wrap around the product, none of which promote rapid cooling/adequate air flow around the product. CDI - Salsa containers moved to WIC with the lids removed. Guacamole containers placed in ice bath in the WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed one sanitizer bucket with a sanitizer concentration of <10ppm. CDI - PIC changed solution which tested at 100ppm.

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 a large scoop in the bin of corn in the cookline RIC with the handle in direct contact with the food. CDI - PIC removed scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a large amount of the dishes on the drying racks to be wet nested. REPEAT.

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 cases of single service to go containers and napkins stored directly on the floor in front of the office.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed the cardboard dumpster overflowing and a large amount of cardboard, boxes and garbage outside the dumpsters in the dumpsters enclosure. - Dumpster lids observed opened at the time of the inspection. 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 the floors beneath kitchen prep tables and beneath the dishwasher/3 compartment sink area to have an accumulation of food debris. REPEAT.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee relocate trash can then proceed to handle clean equipment without washing hands in between. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with hands after washing. CDI, employees to rewash hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed part of chicken cooked to 161 degrees F and not reach 165 degrees F. CDI, chicken relocated to grill to continue cooking to 165 degrees F and above.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P -= Observed no TPHC label for steak held on Time as a Public Health Control. CDI, steak labeled during inspection. Repeat.

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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lid left open.

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 floor soiled in hard to reach areas such as a under dish machine and clean equipment rack.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing before using clean single-service articles. CDI, employee rehashed hands and turned off handles with towel to prevent recontamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed container of unwashed peppers stored on top shelf over RTE foods . CDI, peppers relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed black bean and pinto bean hot held below 135 degrees F. CDI, foods voluntarily discarded. 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 2 container of lettuce and pico cold held on line above 41 degrees F. See temperature observation chart. CDI, pico voluntarily discarded and lettuce recently prepared according to PIC 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed steak held on TPHC not labeled upon arrival with discard time and when labeled had incorrect Time labeled. CDI, label corrected on-site.

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

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

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 several single-service articles utensils in containers but containers collecting debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some trash stored outside of 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 general cleaning needed on floors throughout prep space, hard to reach areas such as behind dish machine general cleaning needed on fixtures and shelving.

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 caked food residue on thermometer probe. CDI - thermometer was cleaned and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned dishes with food debris and residue. CDI - PIC removed dishes to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pico cooling in WIC at 43 F, 3 hours and 30 minutes after prep. Pico was temped at 43 F, 20 minutes prior. CDI - PIC moved pico to sheet tray to rapidly 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://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 chicken and rice on steam table below 135 F. See temp chart. REPEAT. CDI - PIC reheated food to 165 F. RISK CONTROL PLAN. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed steak on TPHC without time stamp at start of inspection. Time stamp was added shortly after start of inspection and steak was temped at 99 F. CDI - PIC voluntarily discarded steak.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pico cooling in WIC in deep, covered pan with no change in temperature over 20 minutes. REPEAT. CDI - PIC moved pico to uncovered sheet tray to rapidly cool. RISK CONTROL PLAN. 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 pans wet stacked on shelves beside dish machine. REPEAT. CDI - PIC separated pans to air dry. 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 clean scoops and spatulas stored at island beside grill in metal pans with food debris in the bottom.

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 multiple boxes of napkins and single-service cup lids on floor in dry storage area.

4-501.11 Maintain equipment in good repair. Oven hood has 3 non-functional bulbs. Observed large crack in front bottom right corner of dish machine hood. REPEAT. Points not escalated due to different item observed from last inspection.

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 residue buildup on 3-door RIC door handles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cubed chicken with some cold spots of 109F, 113F. These items must be properly placed into hot holding of at least 135F throughout. Repeat issue on at least 4 consecutive inspections. Chicken put back on grill to reheat to greater than 165F. Must see policy regarding this procedure. VR required. 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 tomatoes in two places on line holding with warm spots of 46F, 45F. These must be placed into cold holding unit at a maximum of 41F so that they can be properly held cold. Repeat issue 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 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 guacamole tightly sealed so that no air could get in for cooling. Foods were vented by loosening plastic wrap to allow more cool air to get in. Repeat issue from previous inspection. Guacamole went from 57F to below 41F within 30 minutes. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with a beard not wearing a beard net. Need to purchase these and have available for any food service employees with beards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Need to pyramid stack or otherwise place utensils out to completely air dry so that they are not stacked wet. Recommend rolling rack for additional space for air drying that can be used for other purposes as needed. Utensils put back to be re-washed in dish machine. Repeat violation.

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. Repeat violation. Cups in prep area to the left of kitchen entry were stored without a dispenser or plastic sleeve that would protect them from handling, splash, etc. Easiest fix is to have these left in original plastic sleeve for cup protection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards to be scarred which makes them difficult to clean. Either replace scarred cutting boards or have them planed so that cutting surfaces are easy to clean. 4-501.11 Maintain equipment in good repair. Observed metal shelves in 3-door refrigerator unit to have many areas where coating is missing, making the shelves more difficult to clean. These should be replaced or professionally re-coated with appropriate food-grade coating. Do not paint!

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors to be open with trash inside 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 fan covers in walk-in refrigerator, large vent in kitchen outside of office, and both vents in both bathrooms to be dusty. These need to be cleaned more frequently so that dust does not build up here.

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed two food employee unable to show or tell REHS the six reportable foodborne illnesses and symptoms. CDI-PIC and REHS was able to show posted employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed juice drink machine with noticeable build up left attached at spouts. Recommend a higher cleaning frequency. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine with a reading of 0ppm. Ensure that dish machine is effectively sanitizing dishes. Eco lab was called during the inspection. Food establishment must use 3 comp sink to carry out the sanitizing of dishes. 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 cheese cooling from the night before at 42F. Cheese was discarded during the 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://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 and queso cheese in hot holding at temperatures of 120F and 111F respectively. CDI- Both items were reheated above 165F. -repeat 3.0 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 lettuce and tomato salsa held in open air environment prep unit above temperature threshold. CDI- Lettuce and tomato salsa was moved to walk in cooler to brought down in temperature.

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 multiple pans of food including lettuce, tomato salsa, cheese, and green salsa cooling with lids or plastic cling wrap tightly attached. Ensure that foods are vented to cool at a faster rate and meet cooling time parameters. CDI- Foods were vented to allow heat to disperse from containers. 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. Flies observed. Be vigilant in efforts to control the spread of pests.

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 handle making contact with food on the table top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. Recommend an upright cart to allow more storage to allow proper air drying.

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 take out trays stored open-ended exposed to the environment or storage shelves. Ensure that these trays are kept inside of original packaging or inverted to prevent possible contamination from occurring. CDI- Inverted during the inspection by REHS.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open in shared community dumpster. CDI- Dumpster was closed during the inspection by REHS.

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 build up on the floors behind the 3 comp sink and walls behind dish machine. Observed vent in the bathrooms with build up attached.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed adobo chicken hot holding in the unit at 133F. CDI: PIC reheated chicken to 165F and above before end of inspection. REPEAT VIOLATION -3- 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)(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 a container of white rice in the hotbox at 127F. Per PIC, employee had it sitting out on the counter before getting back to it to mix. CDI: voluntarily discarded. -1.5-

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 dishes stored as clean with food residue. CDI: dishes were placed in the 3 comp sink to be w/r/s. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. -0-

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 pico at the make table 44F. Per PIC, pico was placed there about 30 mins before inspection started. CDI: pico placed in the walk in cooler to cool back down to 41F and a new batch at 39F was brought out. -1.5-

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 pico, red salsa, and green salsa 44F at both cold holding make units. Per PIC, maintenance had just came to replace filters for cold holding units right before inspection and one of the units were forgotten to turn back on until inspection. CDI: pico and salsas moved to the walk in cooler to quickly cool. -1.5-

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 several dead light bulbs in the hood system. PIC stated a work order has been put in for replacement. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked. Ensure all utensils and dishes are fully air dried before stacking. -0.5-

2-301.14 When to Wash -P Observed employees wash hands and turned off faucets without a barrier. EHS intervened and explained to them the importance of turning off the faucet with a barrier. CDI: employees rewashed hands and turned off faucets with a paper towel. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pinto beans hot holding at 112F and black beans hot holding at 80F. CDI: PIC took to stove to reheat up to 135F or above. REPEAT VIOLATION -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans at the drying shelf by the 3 compartment sink wet stacked. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak that was stored below 135 F. PIC stated that steak was cooked one hour ago. CDI- Steak was reheated to 173 F (0 points).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grills, burners, refrigeration units, and shelving 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. Clean floors in corners and under equipment. Clean splash from walls near grill and refrigeration units. REPEAT (full points).

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations and dry storage areas. REPEAT (half points)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations and dry storage areas.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of sliced lettuce, spring mix, and guacomola that were cooling in tightly covered containers. CDI- Containers were uncovered or partially covered, and allowed to further . Notes: uncovering or partially uncovering of products were done before second temperature was taken. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. Containers were placed sideways, but but did not allowe for rapid drying. CDI- Containers were seperated and allowed to air dry. (0 pts)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster door was open at time of inspection. CDI- dumpster door was closed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico de galo tighly covered while cooling. CDI- Items were partially covered while cooling. REPEAT. Half points taken since there has been improvements in this area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing beard nets while preparing food. Trim beards are provide beard guards for employees while preparing food.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting avocadoes after there were washed. After being washed, the avocadoes were placed back into the same receiving container. Place fruits and vegetables in a clean container after washing. CDI- avocadoes were discarded.

4-205.10 Food Equipment, Certification and Classification - C Observed blender marked "for Household use only". Only use blender that is for commercial use.

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, shredded lettuce, guacomole that were not cooling properly according to the parameters. There was no change in cooling temps in a span of 15 minutes. CDI- Items were arranged in the cooler properly 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 containers of shredded cheese and shredded lettuce, tightly covered, in walk-in cooler. Items were also stacked deep in pans. CDI- Items were uncovered and arranged properly. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that the way items area stacked in walk-in cooler may prevent proper cooling. Rearrange the items so that proper cooling can be achieved.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored and fraying on cutting surfaces found in dish and storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bluetooth speaker stored improperly in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in dry storage area. CDI by voluntary discard.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee washing dirty dishes and try to handle clean dishes without washing hands and donning new gloves. CDI by intervention and education.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in rice cooker measuring below 135F. CDI by reheating to 165F or above and placing into hot holding.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed salad spinner stored as clean with debris build up. CDI by removal for recleaning.

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 queso stored in walk in cooler from the previous day with no date marking label. CDI by dating with proper date.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in steam table holding temperature at 125F. PIC stated chicken had been in hot well for about 20 minutes. CDI, chicken was placed on grill to re-heat.

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

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