HELLO CHICKEN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of roasted chicken in the WIC above 41F. PIC stated that it was cooked yesterday. CDI PIC voluntarily discarded. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean metal pans being stacked wet.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboards missing and detached from the walls throughout the facility. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stored as clean with food residue in them. CDI PIC moved pans to dish pit to be washed, rinsed, and cleaned. EHS advised if pans can not be effectively cleaned they should be discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Clorox bleach bottle in drain board of 3 comp sink. Also observed cleaner and scrubber used to clean the vegetable prep sink, stored in the sink. CDI PIC moved bleach and other chemicals to to the chemical storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with bracelets and rings on her arm and hand.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboards missing and detached from the walls throughout the facility.

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 one (1) out of use, dead thermometer with encrusted food soil on probe portion stored above empanada press. Separate thermometer presented to EHS was in working order and had a clean probe. CDI - EHS cleaned and sanitized all thermometers during calibration. Clean thermometers as needed prior to storage.

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 one (1) pitcher of oil at prep table with no label. All other working containers within the kitchen were properly labeled. CDI - EHS placed station label to properly identify pitcher.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed kitchen sanitizer bucket holding in use wiping cloths in registering at 0-10 ppm chlorine when checked by EHS and establishment test kits. Other sanitizer mixes (three compartment basin) were properly concentrated. PIC stated that water had been changed, but a previously used wiping cloth had been put into the bucket, reducing its concentration. CDI - Wiping cloth was removed to laundry, bucket was refilled with proper sanitizer, and new wiping cloth was put into bucket from readily available supply. Check sanitizer strength of wiping cloth buckets regularly and change as needed.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed food employee rinsing flour scoop held at hanging rack dry storage between uses. Maintain clean equipment used with non TCS food dry between full wash, rinse, and sanitizing.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of previously heat treated RTE food (ready to eat frozen veggies) in a metal bin of water in WIC. Do not store unpackaged food in containers of ice or water; utilize food safe packages or separated pans.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed automatic empanada press with no ANSI or NSF labeling or documentation. Replace uncertified equipment with approved ANSI certified or equivalent food safe equipment. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed register area prep sink with drain below air gap pipe draining excessively slowly. Did not observe back siphonage or overflow when faucet was turned on. Maintain drains and plumbing fixtures as needed.

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 one (1) out of use, dead thermometer with encrusted food soil on probe portion stored above empanada press. Separate thermometer presented to EHS was in working order and had a clean probe. CDI - EHS cleaned and sanitized all thermometers during calibration. Clean thermometers as needed prior to storage.

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 one (1) pan of empanada mix in WIC with no date mark. Per conversation with food employees, mix was prepared on day of inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) open jug of two percent milk in WIC with a date mark of 3/15. CDI - Unmarked TCS food was given a date mark. TCS, non date mark exempt food held for greater than seven days was voluntarily disposed of. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed four (4) pans of cooked empanada mix at ambient temperatures placed in ice baths to cool. Ice baths were at an insufficient size to hold entire length of pans; portions in ice baths were cooling effectively, while elevated portion was still above hot holding. CDI - Pans of food were transported to to walk in freezer. EHS and food employees reviewed Spanish language cooling charts posted on WIC door. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (metal catering pans) on shelving with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed automatic empanada press with no ANSI or NSF labeling or documentation. Replace uncertified equipment with approved ANSI certified or equivalent food safe equipment. REPEAT. Note: No escalation in point deduction due to improvement from previous inspection. EHS observed no improperly stored food in storage throughout establishment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) portion of salsa in hot table at 128F. Per conversation with PIC, salsa was prepared at 9 a.m., more than 2 hours prior to EHS observation. CDI - PIC voluntarily disposed of out of temperature food. 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed two (2) bottles of burn gel stored on shelf above clean empanada press. CDI - EHS reviewed medicine storage with PIC and rotated burn gel bottle to existing lower storage at front register, where bottle of employee medicine was already located.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one (1) bag of repackaged skewered RTE hot dogs in walk in freezer stored in grocery bag. CDI - Head chef donned gloves and rotated hot dogs to properly labeled and dated multi-use food container. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed automatic empanada press with no ANSI or NSF labeling or documentation. Replace uncertified equipment with approved ANSI certified or equivalent food safe equipment.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed dish soap at 3 compartment sink held in one (1) yellow squeeze bottle with no label. CDI - EHS affixed Spanish/English language label to dish soap bottle.

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 two (2) food item pans (empanadas and cooked ribs) cooling in WIC with plastic wrap covers. Items were cooling at insufficient rates. All other TCS food items were cooling effectively (in freezer, in WIC with removed covers, etc.) Observed two (2) bins of cooked black beans setting on partially thawed ice tray above 135F throughout inspection. CDI - Plastic wrap was removed from food in WIC to improve cooling rates. Black bean containers were rotated to WIC prior to end of inspection. EHS provided cooling charts in Spanish to PIC. 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 two (2) employees engaged in food service and preparation (plating cooked chicken and bowls of soup, preparing empanada press) with no effective hair restraints. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed labeled sanitizer holding in use wiping cloths in front area bucket registering at 0-10 ppm chlorine. Other sanitizer mixes (three compartment basin) were properly concentrated. CDI - Employee refilled sanitizer bucket with sanitizer from prepared basin. Check sanitizer strength of wiping cloth buckets regularly and change as needed. REPEAT. Note: No escalation in point deduction. Per conversation with PIC, buckets are to be changed on a newly established schedule (approximately four hours after opening) and were due to be checked and/or changed at time of observation.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying recently cleaned cups stored at front counter.

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 mild residue on non food contact portions of food thermometer (bottom of probe, handle) hanging from rope at rotisserie oven. Food contact portion of thermometer was clean and in good condition. Store thermometer in such a way that grease and/or non food contact soil does not accumulate.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in gender neutral customer restroom. Provide covered waste receptacle. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility dumpster door and oil waste receptacle lid open at time of inspection. CDI - Doors and lid were closed prior to returning to interior premises. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) tray of empanadas in walk in freezer with approximately four frozen empanadas stored directly on top of plastic wraps, but no covered otherwise. Cover food in cold storage that is not actively cooling.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one (1) bottle of burn gel stored on shelf above clean empanada press. CDI - EHS reviewed medicine storage with PIC and rotated burn gel bottle to existing lower storage, where bottle of employee medicine was already located.

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 one (1) dented can of cooked chipotle peppers at dry storage. CDI - EHS and PIC reviewed storage requirements for distressed products; can was separated away from non distressed canned food items to be held for credit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees engaged in food service and preparation (plating cooked chicken and bowls of soup, cutting cooked rotisserie chicken, etc.) with no effective hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed labeled sanitizer holding in use wiping cloths in front area bucket registering at 0-10 ppm chlorine. Other sanitizer mixes (prepared back area bucket, three compartment basin) were properly concentrated. CDI - Employee refilled sanitizer bucket with sanitizer from prepared basin. REPEAT.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) labeled bin of sugar at dry storage area with styrofoam cup stored within used as dispensing utensil. EHS advises facility use multi use utensils like spoons, scoops, or ladles for containers of food. 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 two stacks of (2) fry baskets (one at kitchen single service storage, one at front area single service storage) with exposed food contact surfaces. CDI - EHS discussed single service storage with PIC. Articles were removed/inverted to prevent potential contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in gender neutral customer restroom. Provide covered waste receptacle.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility dumpster door open at time of inspection. CDI - Door was closed prior to returning to interior premises.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above raw beef inside the WIC. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed provolone cheese and vegan cheese inside the Prep Unit above 41F. CDI - Provolone placed in RIC to rapidly cool, vegan cheese voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 0 ppm. CDI - The sanitizer was replaced at the proper strength.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados stored in prep unit with stickers on them. CDI - Avocados removed to be be washed.

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 scoop handle submerged in rice and in sugar in dry storage area. CDI - Scoops removed.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food debris floating in sanitizer of 3 compartment sink actively being used to sanitize dishes. CDI - Sanitizer was replaced.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed beef empanadas in freezer dated 7-27. PIC stated that beef was cooked on 7-26 and empanadas were prepped on 7-27. EHS reminded PIC that empanadas should be dated with cook date, freeze date, and a thaw date when removed from the freezer to be thawed. REPEAT. CDI - PIC corrected date marks. No point escalation due to improvement. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap with flies above prep table. No prep was occurring and no contamination was observed. CDI - PIC discarded trap and stated that traps will not be placed above food prep areas or food/equipment storage areas.

4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC stated that utensils are cleaned during the day at 3 pm and 9 pm. Facility opens at 11 am. CDI - clean utensils were in use during inspection. EHS reminded PIC that utensils must be cleaned every 4 hours, or sooner, during the day. 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(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 rotisserie chicken cooked the night before in WIC at 51 F. CDI - PIC voluntarily discarded food. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in WIC above 41 F such as cut lettuce, shredded beef, potatoes, and raw chicken. CDI - PIC voluntarily discarded food. WIC dropped from 45 F to 36 F during inspection and a technician arrived towards the end of the inspection and stated that the unit looked fine but he will continue to check the unit to determine if there are any other issues. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked pork in WIC dated 5-13. Employee stated that food was cooked on 5-18. Observed cooked chicken in WIC dated 5-14. Observed opened container of spring mix in WIC with no date. REPEAT. CDI - PIC voluntarily discarded all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed whole rotisserie chicken cooked the night before in shallow, covered metal pans in WIC at 51 F. CDI - PIC will use methods such as uncovered pans and the WIF to rapidly cool food. 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 wiping cloths held in sanitizer bucket at approximately 0 ppm chlorine sanitizer. CDI - PIC replaced sanitizer from 3-comp sink at approximately 100 ppm chlorine sanitizer.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw beef stored over tomatoes and limes and carton of unpasteurized eggs stored directly on top of package of tortillas in WIC. CDI - PIC rearranged food storage. 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 raw rotisserie chicken skewer stored over raw beef in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of chicken soup dated 3-10 and tray of shredded chicken dated 3-9 in WIC. PIC stated that both items had been prepared on 3-14 and previous datemarks had not been removed. Other items in facility were adequately datemarked. CDI - PIC put corrected datemark on food items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen and dining area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly paper trap with flies in kitchen above unused prep sink. CDI - PIC removed fly paper trap.

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 two containers of food in WIC with previous datemark stickers still attached. Observed one large clean food container with sticker still attached.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink co-mingling with retail foods on shelving unit inside walk-in cooler. CDI - PIC removed to designated area.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed ziplock bag containing vegetable rice stored on white rice inside warmer. CDI - Products voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed sweet potatoes hot holding < 135 F. Refer to temperature log. Food employee stated that these products were put into hot holding an hour before today’s inspection. EHS and employee discovered that the hotbox temperature was turned down. CDI - Food employee re-heated products to > 165 F. Hotbox thermostat turned up to higher setting.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed milk crates stored in front of kitchen hand washing sink. CDI - Obstructions removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed container of chicken without date marking in walk-in cooler. PIC confirmed prep date as 4/19/22. CDI - Product date marked.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket reading 0-10 ppm chlorine. CDI - Sanitizer solution re-made and concentration now reading 100 ppm Cl.

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 brown build-up on non-food contact surfaces of soft drink machine. Recommend higher and thorough cleaning frequency.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

2-301.14 When to Wash (P). Observed food employee wash hands and recontaminate on handles. CDI - Employee re-washed hands and shut off handles with paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gravy, dorian sauce & sweet potatoes hot holding < 135 F. Refer to temperature log. Food employee stated that these products were put into hot holding 20 minutes before today’s inspection. CDI - Food employee re-heated products to > 165 F.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket reading 0-10 ppm chlorine. CDI - PIC re-made sanitizer solution and now reading 100 ppm Cl.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 1x container of ribs date marked 7/27. PIC verified that the product had been made on 8/3. CDI - PIC corrected date.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1X sanitizer bucket reading 0 ppm chlorine sanitizer. CDI - PIC refilled sanitizer to the correct concentration. Sanitizer now reading 100 ppm.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster sliding door open.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets reading 0 ppm chlorine sanitizer. CDI - PIC refilled sanitizer to the correct concentration. Sanitizer now reading 50ppm. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed freezer a little iced over on floor and by the fans.

4-502.13 Single-use and single-service articles may not be reused. Observed soiled foil from yesterday being reused today at sandwich press station. CDI - PIC removed soiled foil, replaced with new. Single-service articles may not be reused from day to day. - 0.5 -

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Uncovered pan of cooked chicken in WIC. CDI- covered 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Tortillas in plastic packaging in contact with mixed green in prep top. Portions of rice in plastic bags in contact with unportioned rice in rice cooker. CDI- discussion and voluntary discard of affected food.

4-501.11 Maintain equipment in good repair. Some shelves in walk-in cooler significantly rusting.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on staff at the time that was certified.

3-501.13 Use approved thawing methods. Observed two big boxes of chiken thawing on counter. CDI- Employee place them in fridge to thaw. They were still below 41F.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mixer bowl, metal containers, and cooking pan soiled as food debris but stored as clean. CDI - Items sent back for rewashing.

4-501.11 Maintain equipment in good repair. Observed freezer a little iced over on floor and by the fans. Also observed the drink case on frontline iced over on the top of the inside.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Open cup of water stored on prep area. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sweet potato recorded below 135F (see chart). CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Pan of baked potato cooling incorrectly on counter. CDI- Moved to WIC. REPEAT.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Open cup of water stored on prep area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observd a pan of chicken sitting on counter recorded at 113F. CDI- Moved to an active cooling state in WIC on a sheet tray.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Bleach sanitizer recorded at 0ppm chlorine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer bucket less than 50ppm chlorine. Changed out to 100ppm chlorine solution.

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 mixed greens, mozzarella cheese, and cream cheese without dates in walkin cooler. Dated during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pan of pulled chicken at 89F with a lid in the walkin cooler. Removed lid to vent pan. Observed thick adobo sauce in a large, sealed plastic container at 58F. Removed and separated into 2 vented metal pans.