CAVA

-REPEAT- 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chickpeas in deep, densely packed plastic container cooling at a rate below .12F/min in WIC. CDI- PIC transferred chickpeas to shallow metal pans to cool uncovered in 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 .

-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 food debris accumulation on interior bottoms of frontline prep units. PIC to address cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink with liquid debris and food debris accumulation following morning prep. CDI- EHS discussed handsink usage with PIC, PIC cleaned and sanitized sink during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pan used for storage of spatulas stored as clean on prep line with visible residue accumulation at bottom of container. CDI- PIC removed pan and spatulas to dish machine. *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 . 4-602.11 (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 thermometer stored as clean by grill with food residue accumulation. CDI- PIC removed item to be cleaned and sanitized. Ensure food thermometer is cleaned prior to storage and before using.

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 raw lamb meatballs fail to have a change in temperature after an hour. CDI- See item #33. 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 roasted veggies in expo HH unit, diced steak in display prep top, all temping below 135F. CDI- PIC voluntarily discarded items. Ensure that processes in establishment allow for proper holding temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chickpeas stored in deep densely packed plastic container cooling at a rate below .12F/min in WIC, half pan of raw lamb meatballs have no Change in temperature in low RIC adjacent to grill. CDI- EHS discussed effective cooling methods, PIC removed chickpeas to shallow pans, removed raw lamb meatballs to WIC with lids removed for rapid cooling. *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 heavy liquid debris accumulation and food debris accumulation in prep unit on frontline. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal mans stacked with residues stored as clean on dish rack near dish machine. CDI- PIC removed items to be re-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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. After being asked about cleaning methods for food thermometer EHS Observed food employee wipe off probe with apron after dipping in sani bucket before returning it to storage location. CDI- EHS discussed food probe cleaning methods with PIC, PIC removed item to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed yogurt dill dressing temping above 41F in prep top. PIC stated item is prepped daily. CDI- PIC voluntarily discarded item. 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 pickled onions being cooled in ice bath without the addition of stirring to allow for equal distribution of cold. CDI- EHS discussed effective cooling methods and procedures with PIC, PIC had food employee begin stirring container. 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 metal pans being wet nested on dish rack.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling leaking water in walkway leading to prep sink. PIC stated that leaking is due to AC condensation from frozen system in ceiling. Obtain required repairs to prevent potential for food contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in cold holding unit holding at temperatures between 43F and 47F. Internal temperature of cold holding unit was measured at 47F. CDI - Items are placed in cold holding unit to prepare to-go orders. PIC stated that TCS foods do not stay in unit for longer than 2 hours. Unit has been placed on TPHC. Establishment uses TPHC procedures for holding cut salad mixes. PIC stated that a technician will service cold holding equipment. All other cold holding and hot holding units were in compliance. A visit will be conducted to ensure repairs to cold holding unit have been completed. -1.5 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of spices at grill station. -0 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of in-use utensils stored in water with a temperature of 88F. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken and lamb meatballs hot holding at 122F and 109F. CDI - Items were discarded. PIC has been asked to review final cook temperatures, hot holding procedures, and food handling procedures for items cooked, hot held, and then served. -1.5 points- 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 covered metal containers of cooked broccoli cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food. -0 points- 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 cooked chicken holding in hot box at 116F. CDI - Chicken was reheated to 165F and placed back in hot box for hot holding. Internal temperature of hot box was 140F. PIC has been advised to conduct frequent temperature checks of hot and cold holding equipment. -0 points- 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 food splash and oil residues on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 covered Cambro containers of shkug and tzatziki sauce cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food product. -0.5 points- 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 broken unsweetened tea dispenser. Tea is unable to dispense tea without using hands (fingers) to depress dispenser nozzle. PIC has been advised to take out of service until repairs are made. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler with beard and no beard restraints. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with less than 200 ppm of quat. CDI - PIC remade the sanitizer bucket.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go bowl lids stored with the food contact surface up. CDI - PIC inverted to prevent contamination.

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 interior of the back reach in/prep top cooler accumulating food debris and residue. Clean and maintain. Observed gaskets on the small front reach in cooler accumulating food debris and torn. Replace.

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 the only item on TPHC is falafel, during my inspection PIC has the front hot holding: rice, chicken, grilled vegs, etc. on time due to the unit not functioning, however no time was on the products. PIC stated they had just placed the products out. CDI - PIC placed time sticker on the hot TCS foods and added to the current TPHC procedures. TPHC procedure template may be found at: http://meck.co/FoodSafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food handlers with beards and no beard restraints. PIC stated they have the beard guards on order.

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 caulking to the women’s handsink pulling away from the wall. PIC stated they repaired and EHS could visibly tell it was recaulked however the handsink is still pulling away from the wall. 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 and wall in and around the 3-compartment sink 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 HVAC vent covers accumulating dust.

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 the clean up poster. Discussed with the PIC that the written procedures will need to provided. CDI - PIC reprinted

5-205.15 Maintain a plumbing system in good repair. Observed women’s restroom handsink leaking. Repair.

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 caulking to the women’s handsink pulling away from the wall. Reseal/caulk the handsink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed current employee health policy does not include the addition of salmonella (non-typhi and typhi). CDI - Provided PIC with the new NC Food Code changes and guidance via email.

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 written procedures for these types of events. CDI - Provided the PIC with new NC Food Code changes and guidance via email.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed right rice cooling and did not meet the parameter from 135 to 70F within 2 hours. PIC stated that the rice cooked was doubled, and there was too much product in the pan and covered when I first arrived to conduct my inspection. Discussion on proper cooling methods and to follow their recipe card. A cooling chart is used to assess their cooling and to document temperatures. Observed on 1/24 that right rice was prepped and one initial temp taken and after 2 hours the product did not reach 70F, no other temperatures were noted. Discussed correctives actions on when a product does not reach the cooling parameters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced cooked chicken in the hot holding cabinet below 135F. CDI - PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed arugula, spinach and right rice on top of the prep top cooler above 41F. Observed individual dressing portioned and placed on top of the prep top cooler above 41F. CDI - PIC voluntarily discarded. PIC stated that the dressing are supposed to have times for discard on them however no times were found. PIC unable to provide TPHC procedures for the dressings on time rather than 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed right rice actively cooling but covered with a tight fitting lid in the walk in cooler. CDI - PIC vented the product. discussion on proper cooling methods.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scratched and scored. Replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the dishmachine. PIC stated that they had just run out this morning. Verification visit required to ensure compliance within 10 days.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed under the warewashing sink and along cookline equipment and oven as there is food debris accumulation. Clean to prevent attracting pests.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager during my inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sponges being stored in the handsink next to warewashing. CDI - PIC removed the sponges. -REPEAT-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled vegetables stored in the hot holding cabinet temped at 120. CDI - Veggies were rapidly reheated to 165F -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed romaine, super greens, splendid greens and right rice in the grains and greens refrigerated case above 41F. Ambient air temperature was 40F. Observed condiments: tomatoes/cucumbers, tomatoes, feta and romaine all above 41F. Ambient air temperature of the unit was temped at 58F. CDI - Greens were all placed in the unit at 830-9, allowed the PIC to have the food taken back to WIC to cool to 41F or below. Condiments were removed and placed back into the walk in cooler to cool to 41F. PIC stated they will temporarily place these products on TPHC until the unit is repaired and maintaining 41F or below. Verification visit required to ensure compliance. -REPEAT-

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 and sliced tomatoes at the to-go prep top cooler without datemarking. CDI - PIC was able to provide me the date as to when they were prepared, allowed to date mark. Date marking has improved in the facility. Half demerits.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles with chemicals in the bottles. CDI - PIC properly labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a couple flies in the dining room area due to the front door spring broken. Repair to prevent pests from entering the establishment.

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 0 ppm of quat in the sanitizing bucket in back food prep area. CDI - sanitizer was re-made and is now at 200 ppm of quat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the warewashing handsink blocked with equipment. CDI - PIC removed equipment.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer dispenser at the warewashing sink dispensing at 50-100 ppm of Quat. CDI - PIC contacted for repair and was repaired by the time I completed by report.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in steam table at 125F. CDI - PIC reheated product 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 feta cheese at the front service line without a date. Discussion with PIC revealed at the feta cheese is removed from buckets and dried out for 7 days in walk in cooler, then has a shelf life of 21 days. In addition through further discussion, Dips and spreads that are not made in house but supplied by CAVA: roasted eggplant, tzatziki, red pepper hummus, hummus, harissa and crazy feta, once opened product has a shelf life of 21 days. PIC unable to provide information/product assessment for these products. More information such as a product assessment or pH is required to determine if the listed dips, sauces and feta cheese can exceed the 7 days date marking. With the open feta in the walk in cooler, PIC stated it was prepped yesterday, with an discard date of 3/7. Verification required within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 50 ppm of quat. Dispenser of quat not properly working. CDI - remade the sanitizers for the buckets and all are at 200 ppm of quat.

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 ice scoop handle in the ice machine.

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice in the walk in cooler at a temp of 80F, PIC stated the rice was prepped around 1 but could not provide the exact time and more than 2 hours has lapsed. CDI- PIC volutarily discarded the rice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafal at 121F and chicken at 120F at the service line. CDI- PIC stated the falafel is only out for 2 hours, however no written policy for this provide and discard time. Facility would like to continue to use TPHC on the falafel , EHS provided PIC with document and explained the proper procedure. Allowed the chicken to be reheated to 165F, reheat verified at 175F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the yogurt dill sauce at 44F and romaine lettuce in upright refrigerator case at 45F. CDI- yogurt dill was voluntarily discarded, review the previous TPHC plan for this sauce. PIC obtained a new sauce and properly placed a sticker with discard time as stated in their TPHC plan. Romaine lettuce was voluntarily discarded. -REPEAT-

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 cheese, garlic dressing, tomato cucumber salad not date marked. CDI - PIC was able to determine when prepared and allowed to date mark properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling covered. CDI- PIC voluntarily discarded the rice as it did not meet the cooling parameters. Explained the importance of properly cooling foods uncovered and in smaller batchs for rapid cooling. -REPEAT-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed cumin unlabeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic to go forks stored in the a way the food contact surface is upward.

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 two employees turn off faucet with bare hands, one of the employees did not scrub hands for 20 seconds. CDI- Educated employees on proper handwash procedure, a rewash was done for both employees. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touch trash can and proceed to don gloves without a proper handwash. CDI- Educated employee on doing a handwash anytime they complete an activity that contaminates the hands. A handwash was done.

General Comment. 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 tomato and cucumber mix drop 1 degree in 27 mins (0.03 rate per minute, rate needs to be 0.54). CDI- Mix dropped to 41F after temperature was taken a second time.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed taziki and harissa yogurt sauce on front line above 41F. PIC stated that facility discards sauces after 4 hours, there was no documentation of this procedure. Sauces were bought to front line around 9:30am. CDI- Sauces were discarded. Facility will continue to use TPHC, EHS provided PIC with document and explained proper procedure.

-Repeat Violation, 0.5 pts- 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato and cucumber mix inside of wic cooling covered up. Limited air flow due to double stacking of other sheet pans and plastic covering. CDI- Moving forward facility will uncover items and put them inside of ice baths during cooling. Mix temperature was 41F after a second reading.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasonings and dry goods not labeled.

General Comment. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three dented cans being stored in same area as cans that are going to be used by facility.

-Repeat Violation, Full Points 1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking throughout clean dish area.

-Repeat Violation, 0.5 pts- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go trays being stored with food area facing up. Trays should be stored facing down to prevent contamination.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gaskets in prep coolers in the following locations: to go prep cooler and cook line prep cooler. Gaskets need to be replaced.

General Comment. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets in front prep cooler need to be cleaned.

Repeat Violation-Full Points,2- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed oils, and gloves blocking front handsink right in front of grill. Observed cloths hanging from back handsink in prep area. Observed a cart being stored in front of back handsink right beside 3 comp sink. Observed food in handsink right beside flip top in front area. CDI- All items were removed from handsinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink right beside flip top unit and at back handsink beside 3 comp sink. CDI- Paper towels were provided.

Repeat Violation-Full Points,3- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink reading 50 ppm quat, manufacturer label states quat range is 150-400 ppm. CDI- Sanitizer was emptied and fresh sanitizer was put in.

General Comment. 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 spinach, romaine lettuce, super greens mix, and splendid greens all above 41F. PIC stated all items were prepped around 11am, 12pm and immediately placed up front. Items did not go through the cooling process. CDI- Foods were placed in ice baths to properly get temperature down to 41F. Also observed beans inside of walk in cooler cooling covered up. CDI- Containers were uncovered.

General Comment. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket being stored on floor right in front of grill.

Repeat Violation-Full Points,1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking throughout clean dish area.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go trays being stored with food area facing up. Trays should be stored facing down to prevent contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils inside of back handsink and food inside front handsink upon entering facility. CDI- Utensils and food were removed from handsinks. EHS educated manager on using handsinks only for handwashing. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed romaine stored above ready-to-eat foods. CDI - Employee reorganized to correct storage order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer provided by dispenser at 3 comp. sink not providing correct concentration; reading at 50-100 ppm. Verification required within 10 days of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs and cooked veggies hot holding below 135F. CDI - Meatballs used for immediate service were placed on temporary TPHC for 4 hours. Time stamped 10:45 am-2:45 pm. Cooked veggies were reheated to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and dressings holding 42-45F. Lettuce was left to cool uncovered in reach in unit. Dressings sitting above chill line of flip top unit. PIC stated the dressings would be used in next 30 minutes; EHS discussed solutions of holding dressings fully in flip top unit to ensure cold holding temperatures.

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 lettuce and feta cheese left over from previous day without date mark. Manager was able to identify both products were opened/prepped yesterday. CDI - Items correctly date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths above water/sanitizer lines in buckets and hanging on side of buckets. EHS educated manager to keep wet wiping cloths completely covered by sanitizer.

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 measuring spoons used to scoop spices on cook line. Spoon handles were touching products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking throughout clean dish area. REPEAT.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf REPEAT VIOLATION. Observed handwashing sink by 3 compartment sink blocked. CDI - moved items blocking handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the back handsink. CDI - provided papertowels to the handsink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets not labeled. CDI - labeled sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on storage rack. Advised to allow items to air dry after cleaning procedure.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floor drain covers in need of cleaning. Advised to keep physical facilities clean.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed roller cart blocking handsink in the back of the kitchen by 3 comp. CDI - relocated roller cart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in temperature danger zone. CDI - pulled chicken to reheat. Product at proepr temperature. Educated to use thermometers before storing food in temperature holding units. Turned up hot holding well.

7-204.12 Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 CFR 173.315; use cleaning agents according to manufactures label. Observed chemical produce wash too strong. Advised to create proper solution by diluting with water. Advised to have technician arrive on site to fix dispenser.