CHIPOTLE MEXICAN GRILL #3125

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 not utilize soap when washing hands. -CDI- PIC directed employee to wash hands properly with soap. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap accessible at handsink by rice prep station. PIC stated soap dispenser recently broke, and work order is placed to get it repaired. -CDI- PIC provided accessible soap at handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed food debris on dicer and slicer, stored as clean. -CDI- PIC moved items to 3-compartment sink to be re-washed/rinsed/sanitized. -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 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed chlorine sanitizing dish machine sanitizing at 0ppm chlorine at start of inspection. -CDI- PIC primed and adjusted dish machine. By end of inspection, EHS observed dish machine sanitizing at 100ppm chlorine. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed pico and cut lettuce at online station make-line above 41F. PIC stated both pico and lettuce were prepped today, less than 4 hours ago. -CDI- PIC moved both the pico and lettuce to WIC for rapid cooling. PIC swapped items with pico and lettuce that was already cooled to 41F in the WIC. Ensure foods are cooled fully to 41F prior to placing on make-line. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed few flying pests throughout facility during inspection. Increase frequency of pest control servicing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed sanitizer water in 3 buckets at 50ppm quaternary sanitizer. -CDI- PIC replenished buckets with fresh sanitizer at a concentration of 200ppm. -REPEAT-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue/debris along interior floor of hot holding units, and low reach-in coolers. Observed food residue below clean cutting boards. Increase frequency of cleaning to prevent buildup. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on multiple dishes stored as clean and knives stored on knife magnet. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to dark buildup around chute area. EHS was able to take sanitizer wipe and debris was observed on wipe.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed 3 containers of lettuce date marked for 10/11. Per PIC, items were prepared today and improperly date marked. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drink syrup bag stored in container on floor in dry storage area. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses./3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer water in 3 containers with visible debris and soil and quaternary sanitizer at 50ppm. -CDI- PIC replenished buckets with fresh sanitizer at a concentration of 400ppm. **REPEAT** -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water with dishes stored as clean. **REPEAT** -1- 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 tongs stored in container with debris.

4-501.11 Maintain equipment in good repair. Observed bottom gasket of WIC door coming off. Repair. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed NFCS of equipment in need of cleaning such as interior surfaces of RICs and hot holding cabinets due to food debris. Observed exterior surfaces of dish machine and some cold holding units in need of cleaning. Observed vent/side panel of make table in need of cleaning. Observed shelving in WIC in need of cleaning due to dark buildup. Observed door frame of WIC in need of cleaning due to dark buildup. Observed one of the knife magnets in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 splash and other debris on walls near handsink at BOH. Observed debris on walls near 3-comp sink and behind dish machine. Observed debris/buildup on floors throughout. Observed dust buildup on walls behind water heater. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off faucet, thus recontaminating hands. Observed food employee wiping down counters and picking up trash and then begin return to food prep without washing hands. -CDI- EHS intervened, educated food employees on when to wash and all food employees rewashed hands. 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 2 food employees wash hands for less than 20 seconds. -CDI- EHS educated food employees on proper handwashing procedures and food employees rewashed hands. -0- 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on multiple dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- 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 rice hot holding at to-go line at 129F. -CDI- PIC voluntarily discarded items. -0- 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 cut lettuce at make line and housemade adobo ranch containing sour cream, green and tomatillo sauce at to-go line above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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./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 2 sanitizer buckets at 50ppm quaternary sanitizer concentration. Observed all sanitizer containers with murky water. -CDI- PIC replenished buckets with sanitizer concentration at 150ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with dishes stored as clean and drying dishes not stored in a self-draining position to allow for air drying. **REPEAT** -0.5-

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 NFCS of equipment in need of cleaning such as interior surfaces of RICS and hot holding cabinet due to food debris. Observed exterior surfaces of dish machine in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 splash and other debris on walls near handsink at BOH. Observed debris on walls near 3-comp sink and behind dish machine. Observed debris/buildup on floors throughout. Increased and more thorough cleaning frequency recommended. -0-

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 food handler eating personal food while bagging chips at prep station. CDI - Food handler educated on using designated areas to eat such as the dining area. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple containers of recently prepared taco lettuce cold holding in the upright reach-in unit between 52-58 F. CDI - All products transferred to the WIC and left uncovered on top shelving unit to cool down to < 41 F. -1.5- 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 a total of 10 containers of taco lettuce prepared this morning cooling covered with lids in the WIC. CDI - PIC uncovered containers and temperatures began to decrease towards < 41 F after 20 minutes. -0.5- 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 wet stacking with metal containers stored as clean at utensil shelving unit and shelving under prep table. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards throughout facility. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the back side of the white shield in the ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at dish machine at 0ppm Chlorine. The container was empty. CDI PIC changed container and sanitizer was 200 ppm Chlorine. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Quac and Pico in cold holding make unit above 41F. CDI PIC voluntarily discarded and put out fresh pans. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on shelf with single service cups. Some of the cups were not in the plastic. CDI PIC moved cups and voluntarily discarded the cups that were not in plastic.

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 trays and lids stored in back near back door unprotected. The back door was open at the time because an employee was emptying the trash. CDI PIC moved trays and lids.

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 employees wash their hands for less than 20 seconds and then turn the faucet off with their clean hands without a barrier. CDI EHS educated employees and they rewashed their 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 .

4-501.11 Maintain equipment in good repair. Observed dish machine not working. Facility is using all disposable containers and utensils and is washing pots and pans at the 3 comp sink. PIC stated that the part has been ordered for the repair.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed several employees change gloves without washing hands. Employee put raw meat on the grill then changed gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees leave their work station and return without washing their hands. Observed employee wipe gloves with paper towel and continue to use the gloves. CDI PIC EHS educated PIC and employees stopped and washed their hands

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a pan of raw chicken on the same shelf as a pan of raw beef in low boy cooler across from the grill. CDI PIC corrected storage order 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 Quacomole and cut lettuce in prep top above 41F. PIC stated that it had been in prep top less than 1 hour. 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 (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. Observed facility holding steak on time without written procedures. Temperature of steak is 120F. PIC stated that they were instructed by the company to start time once the raw steak is taken out of the WIC. CDI EHS provided form for PIC to complete during inspection. EHS educated PIC on proper TPHC procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 3 sanitizer buckets stored on shelf with single service items. CDI PIC moved buckets.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed long bearded employee working in kitchen without a beard guard on

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with towels at 50 ppm Quat. CDI PIC refreshed buckets. 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 single service trays stored unprotected in storage area. Also observed several single service catering containers stored unprotected directly under vent.

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 handles of lowboy coolers with large amount of buildup. Also observed board mats that are used under cutting boards so they do not slide, with a large amount of black build up on them.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed spray bottle stored on side of handwashing sink. -CDI- PIC removed. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in ice machine in hard to reach areas. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken at to-go prep and white rice on regular prep line below 135F. Refer to temperature chart. -CDI- PIC reheated items above 135F. -1.5- 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 items prepared this morning such as lettuce, pico de gallo, shredded cheese, and tomatillo salsa cooling in WIC and RIC in containers filled to the top and tightly covered with lids. -CDI- PIC placed items on ice bath. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored in quarternary sanitizer at 0ppm. -CDI- PIC replenished sanitizer supply to 100-200ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal containers stored as clean. **REPEAT** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded monterrey jack cheese in RIC and WIC above 41F. Refer to temperature chart. -CDI- PIC placed items on ice baths to facilitate quickly cool items below 41F. -1.5- 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 prep line with a discard time of 12:48p. Per PIC steak had been changed out but time had not been updated. -CDI- PIC discarded of steak and placed a new container of steak on prep line with a new time stamp. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage area near bathrooms. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal containers stored as clean. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for responding to a vomit and diarrheal clean up event. CDI. Provided PIC with one. For more information please visit: http://meck.co/FoodSafety

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 multiple build up on a thermometer in the facility. CDI.PIC cleaned.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P; Observed sanitizer stored directly by wraps and single use dishes. CDI. PIC removed

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 tomatoes cooling on prep unit from this morning.CDI. PIC removed to the cooler. 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 .

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 containers of salt in the prep area without a label. Needs to be labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths holding in sanitizer at 30ppm. CDI. PIC changed the solution.

4-501.11 Maintain equipment in good repair. Observed dish machine in disrepair. Needs to be repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

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 on non food contact parts of dishes in the cleaned dish area, observed build up in and out of Hot holding unit by the cooking line. Needs to be cleaned.

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. Floors under equipments needs to be cleaned to avoid further build up. Also observed build up on vents around the office. Repeat.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights hanging out from the ceiling in the cooking line area.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed employee use phone and went directly to food prep without washing hands. CDI. Employee washed hands.

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 garlic steak, regular steak, hot holding at temperatures below 135F. CDI. PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored directly on the floor in the WI cooler. CDI. PIC removed.

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. Floors under equipments needs to be cleaned to avoid further build up. Also observed broken glasses on the floor. ***IMPROVEMENT FROM LAST TIME.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of food borne illnesses. CDI. Provided PIC with a copy of FBI form.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Needs some.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be washed.

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 employee phone stored directly on prep table. Also observed build up on non food contact parts of dishes in the cleaned dish area. CDI. Employee removed it. 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. Floors under equipments needs to be cleaned to avoid further build up.

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, tomatoes, corn, cold holding in the prep unit at temperatures above 41F. CDI. PIC indicated that the food was just removed from the cooler some minutes ago. Food return into the cooler for proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of salt in the prep area without a label. Needs to be labeled. 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 single use cup covers stored directly on the floor in the dry storage area. CDI. PIC removed.

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 employee phone stored directly on prep table. CDI. Employee removed it. REPEAT.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P; Observed sanitizer stored directly by wraps. CDI. PIC removed

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt containers in the cooking area with no label. Needs to be labelled. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths holding in sanitizer at 30ppm. CDI. PIC changed the solution.

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 on doors and out of RI units. CDI. PIC cleaned it.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed uncovered dumpster outside. Needs to be covered at all time.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on the thermometer in the kitchen area. CDI. PIC cleaned. it.

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 tomatoes, lettuce, cooling in tightly sealed containers. CDI. PIC removed the covers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt containers in the cooking area with no label. Needs to be labelled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. Needs to be rewashed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored directly on prep table. CDI. PIC removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink. CDI- Paper towels placed at the front handsink

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak in the prep table holding below 135F. CDI- Steak reheated to 135F.

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 )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low reach in hot box in need of cleaning. Observed shelves under prep unit and front line in need of cleaning. Observed 3 containers housing clean utensils soiled with old food debris. CDI- Containers and utensils taken back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, 2 containers of salsa and lettuce holding above 41F on the side line. No issues were found with the unit. PIC stated items were made then placed directly into the unit. CDI- Items placed in the cooler to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked in the clean dish storage area. CDI- Dishes arranged so that they can air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low reach in unit under the chicken prep area in need of cleaning.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in rice. CDI- Handle of scoop removed.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the back handsink.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash cans at either handwashing sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed raw steak in the reach in cooler across from the grill holdingabove 41F. CDI- Steak was voluntarily dicsarded. Facility has done considerably better with cold holding. All other items checked were in temperature. See temperature chart above.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean tong hanging on the chemical line under the dishmachine. Observed clean ladle on the floor under the dishmachine. CDI- Items were removed and placed in the sink to be rewashed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruit stored above washed and sliced onions in walk-in cooler. CDI-Items were reversed. (0 points)

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 no temperature change in shredded cheese in 15 minutes stored for cooling in walk-in cooler. CDI- containers of cheese were uncovered, placed in shallow pans, and allowed to further cool. Instructions were given to PIC to inform associates not to tightly cover product, also place in cooling unit immediately after shredding. PIC stated cheese was shredded 30 minutes ago.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, diced tomatoes, and shredded cheese on online order station that were stored above 41 F. CDI- Items were placed in walk-in cooler and allowed to further chill. REPEAT violation. Facility has written logs in place to avoid this issue. PIC stated that he was not aware of an issue on the oline service station. PIC will give further instructions on taking temps on that station.

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 cooling in walk-in cooler in deep containers, and tightly covered. CDI- containers of cheese were uncovered, placed in shallow pans, and allowed to further cool. Instructions were given to PIC to inform associates not to tightly cover product, also place in cooling unit immediately after shredding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed white rice stored in container < 135F. CDI- rice moved to warmer. PIC marked rice for 3 hour discard time and will ensure rice is discarded at marked time (TPHC). *Ensure rice is moved from cooker to warmer immediately for future batches. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed chopped romaine lettuce on line ice bath > 45F. Ice was not in contact with bottom of pan. CDI - lettuce chilled to 41F prior to departure. REPEAT VIOLATION

5-501.110 Storage Refuse, Recyclables and Returnables - C observed food on the ground around garbage dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one open employee drink cup stored in kitchen. CDI- Drink removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carnitas in steam table at take out/ prep area at 118. CDI- PIC said carnitas had been placed in hot hold less than 30 minutes, carnitas reheated on stove above 175 to be properly hot held at 135 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on in-effective ice bath on serving line at 52 degrees. PIC said lettuce had been placed approx. 15 min. earlier. CDI- Lettuce moved to walk in cooler to cool and changed out for cold lettuce at 41 degrees from fridge.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed flat pans and bowls tight stacked while wet. (repeat)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans with some minor food debris left on them CDI- Dirty dishes placed in sink for re-washing. Majority of dishes observed clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce prepped 1 hr ago placed on make table at serving line at 47 degrees and at take out make table at 60 degrees. CDI- All lettuce rapidly chilled in an ice bath to 41 and below then cold held at 41.

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 deep pans of lettuce cooling in fridge 1 hr at 60 degrees in deep and sealed pans. Need to use shallow, vented pans, ice baths, or effective cooling methods. CDI- Reviewed cooling methods with PIC, all lettuce chilled in ice baths and properly cold held.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans tight stacked while wet.