CAVA

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P EHS observed pickled onions and slaw being held on the make line on TPHC with a temperature of 44F. Items had just been placed on TPHC less than 10 minutes prior. CDI- PIC placed items in WIC to cool and placed product at 41F or below on the line. -1.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed low grout on floors throughout the facility. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic containers and a pan used to cook rice stored as clean with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -0- 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. EHS observed that facility did not have TPHC labels properly filled out of all items being held. Observed shredded lettuce had a discard time of 2PM. PIC stated that all items on the line had a discard time of 2PM as all items went out at the same time. EHS allowed PIC to place a 2PM label on the product. -1.5- 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 EHS observed that facility did not discard food being held on time at 2PM. EHS observed that at 2:15 facility had not discarded items. CDI- EHS advised facility that items should have been discarded at 2PM. PIC voluntarily discarded the items held on time (sauces, salad wall, and shredded lettuce held on the make line). -1.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed three plastic containers and two metal bowls that were in clean dish storage stacked wet. **REPEAT** **POINTS NOT ESCALATED DUE TO OVERALL IMPROVEMENT** -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. EHS observed general cleaning of exterior of equipment and containers used throughout the facility. Observed lowboy on grill line in need of more frequent cleaning. -0-

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. EHS observed low grout on floors throughout the facility. Repair. 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. EHS observed vents above make line with visible dust present.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice, white rice and black lentils on the service line that were below 135F (see temperature chart). Hot table was not on at this time. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans, plastic containers, and metal bowls that were in clean dish storage stacked wet. **REPEAT** -0.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the three compartment sink to be less than 150ppm. Employee stated that they had just filled the basin. CDI- Sanitizer basin was emptied and refilled with sanitizer at 200ppm. EHS advised PIC and employees to make sure sanitizer is following before stopping up the sink and to test sanitizer each time. **REPEAT** **Full Points** For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of serval metal pans in clean dish storage with visible food debris present. CDI- Items were taken to dish area to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted vegetables and cooked steak on the back line prep and cooked chicken, and cooked brown rice in hot holdign cabinet below 135F. See temperature chart. CDI- Steak was voluntarily discarded. Other items were reheated to above 165F. **REPEAT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans that were in clean dish storage stacked wet. CDI- PIC took dishes to be w/r/s.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes soaking in sanitizer at three compartment sink at 50ppm. Manufacturer instructions state concentrations should be between 150-400ppm when actively sanitizing. CDI - PIC emptied sanitizer bay and removed dishes. Made new bay full of sanitizer at correct concentration of 200ppm. (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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel being held on make line under 135F (see temp chart). CDI - PIC voluntarily discarded falafel. 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee working grill station and changing gloves between tasks without a hand wash. CDI - PIC stopped employee and educated employee on proper handwashing between gloves changes. Employee washed hands. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb meat above RTE foods in reach in cooler by grill area and above RTE foods in WIC. CDI - PIC corrected storage order. No contamination was observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Facility utilizes TPHC for lettuce and sauce bottles. Time stamps were missing for sauces and shredded lettuce. CDI - PIC placed correct time stamps for food items. (1.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being wet nested in dish area. Allow equipment and utensils to air dry before stacking together. REPEAT. (1)

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items on cold holding line upfront at temperatures above 41F. CDI. PIC indicated that the unit was not turned on this morning. Items relocated to the WI and unit temperature presently reading 35F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with handle in food in veggies line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored on drying rack. Separate dishes to promote air drying. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water on the floor at the back area. Needs to be cleaned.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle cell phone on the prep line and go back into making bowls for a customer. CDI- PIC stopped employee and had employee wash hands and change gloves. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee scrub hands for less than 10 seconds. CDI - EHS had employee properly rewash 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 .

4-602.11 (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. Observed utensils on prep line not W/R/S after 6 hours. CDI- PIC replaced all utensils on prep line to W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed right rice, garlic sauce, tazaziki sauce and roasted corn above 41F, see temperature chart. CDI- Items voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner spray bottle with wrong label. CDI- PIC removed label and marked it glass cleaner. 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 tomatoes and cucumbers cooling in a covered container. Also observed cold holding violations due to improper overnight cooling of sauces in large covered containers. CDI- PIC removed lids to tomatoes and cucumbers and EHS educated PIC on not covering foods and putting in shallow containers to facilitate faster 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 .

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 working containers of sauces, oils and seasonings without labels. Ensure to label all secondary working containers.

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 dented cans stored with undamaged cans. CDI-EHS educated PIC on separating cans for credit and PIC moved cans to make sure they are not used.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored on drying rack. Separate dishes to promote air drying. 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 2 boxes of single use bowls stored on the floor in front of hand sink subjected to water splashing. CDI- PIC moved bowls to a location off the floor and not subject to contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink near grill line. -CDI- PIC replenished paper towel supply. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and stickers on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- 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 items hot holding below 135F. Refer to temperature chart. Per PIC, unit was not turned on. -CDI- PIC voluntarily discarded items. **REPEAT** -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed red pepper hummus in RIC above 41F. Observed sauces on main prep line above 41F. Per PIC, hummus had been prepared today. -CDI- PIC placed hummus in WIC to rapidly cool. PIC voluntarily discarded sauces and replaced with new ones. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. PIC unsure what type of cleaner was in container. -CDI- PIC voluntarily discarded. -0-

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 hummus cooling in WIC filled to the top, covered with lids and stacked on top of other containers. -CDI- EHS educated PIC on cooling methods and PIC unstacked containers and removed lids. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dish pit area. **REPEAT** -2-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

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 dark buildup on NFCS areas of drink dispenser. Increased cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phones and keys stored on prep tables. -CDI- PIC removed. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white basmati rice below 135F in hot hold. Unit temperature setting was turned up. PIC replaced with new rice. CDI 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar/spices in back of house without label.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple small flies in back of house.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal food pans on clean dish shelving.

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 broken tiling on prep line. PIC stated that maintenance has been notified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels stocked at back handwashing sink in front prep area. CDI-Paper towels restocked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food temperatures in walk-in cooler above 41F - around 42-43F. Employee stated that before morning shift started, ambient temperature was reading 37-38F. However, during inspection, ambient reading was displaying 44F. EHS measured ambient temp in cooler with thermapen - reading was 41F. Unit temperature may need adjustment or unit may need repair or more refrigerant. Walk-in possibly having difficult time recovering after lunch rush and warmer outside temperatures. All food prepped today in cooler. PIC will contact maintenance and temporary trailer cooler if food temperatures do not drop and food will be discarded. EHS will revisit on site tomorrow to assess cooler temperatures. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple small flies in back of house.

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. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food bowls with water buildup due to wet stacking of pans above on clean dish shelving. Recommended that bowls be stored inverted to prevent water buildup. CDI-Items rewashed.

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. Buildup observed on clean dish shelving, dry storage shelving and walk in cooler shelving. Cleaning needed on outsides of white food bins.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue from date marking stickers on several metal food pans stored on clean dish shelving. CDI-Discussed food contact surface cleaning and sanitizing procedures with PIC and items were placed in dish pit for rewash. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 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 can with dents along lip/seam in dry storage. CDI-Items were segregated from canned dry storage for return to supplier.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in need of replacement. Observed grooves and stains from food residue.

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. Buildup observed on clean dish shelving. Cleaning needed on outsides of white food bins.

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. Dust buildup observed on a/c vents above 3 comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some food debris and sticker residue on stacked food pans and containers. CDI-Items rewashed.

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 cold hold shelving for mixed greens and right rice to be holding TCS foods above 41F. Ambient air temperature for unit is also above 41F. PIC stated that she is aware that unit is not holding temp and that work order has been placed for maintenance and repair. She also notified that until unit can be fixed, items are only held for 2 hours when moved from walk-in to shelving. TPHC written procedures form was provided and filled out. Discussed time as a public health control with PIC and documentation requirements. Verification required by 10/20/22.

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 can with dents along lip/seam in dry storage. CDI-Item was discarded.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with handle in food in spice/dry good containers.

4-501.11 Maintain equipment in good repair. Observed leak at dish machine under 3-compartment sink. Water pooling under unit and dish/utensil shelving.

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 falafel under heat lamp below 135F. CDI-Food was quickly reheated to 166F. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths out on prep surfaces and shelving. REPEAT.

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 a couple pans of clean utensils that need cleaning. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A couple pans stacked wet on storage rack after cleaning and sanitizing. Much improvement since last inspection. Points reduced to half deduction. Facility is using shelving and are to the right of 3 comp sink to air dry equipment before stacking and moving to metal pan storage. REPEAT

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed supply bin stored on top of back handwashing sink at beginning of inspection. CDI- Bin was moved by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal pans with leftover sticker residue. Issue seems to have improved since last inspection. Points taken back down to half deduction based on volume of soiled/clean utensils. CDI-Items were placed in dirty dish area to be washed. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Spicy lamb and cooked veggies in hot hold to left of oven temped around 127-133F. Rest of hot hold was 135F or higher. Items that temped low were double panned. CDI-Items were voluntarily discarded as it was end of lunch shift. Discussed concerns about food quality and temp with PIC. PIC wants to double pan items on hot well and turn up unit (holding food 135F and above) to prevent food from overcooking on bottom. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Cherry tomatoes and cucumber/tomato salad were cooling from prep in walk-in with lid fastened. CDI-Items were vented and allowed to cool quickly.

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. Small pans of salt and pepper need to be labeled on prep table. Observed some squeeze bottles of dressing not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets on line holding wet cloths observed below 200ppm quat. Be sure that wiping cloth is completely submerged in sanitizer (200-400ppm quat).

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 a couple pans of clean utensils that need cleaning. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans stacked wet on storage rack after cleaning and sanitizing. 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. Minor cleaning needed on small dressing reach-in gaskets and interior. Minor buildup on back shelving and under soda fountain dispensers. Points not escalated due to improvement and different areas/equipment.

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. Dust buildup observed on a/c vents above 3 comp sink and prep line in front.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed new PIC with expired certification. In process of getting updated certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal bowls, pans, storage containers, utensils, dressing bottles, and all items with stickers on all containers and food on products. CDI items moved to sink for cleaning. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed lamb meatballs holding at 122-135F. CDi items moved for reheating.

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 items in walk in, prep tops, and reach in units that were labeled with name of product but not date food prepared and some items without dates. CDI items dated. Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all containers on drying rack wet stacked. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Observed reach in units, gaskets, handles, doors, drying racks, and interior of dish machine in need of cleaning.

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 wash hands then decontaminate them by touching faucets. CDI - explained correction to PIC who corrected employees.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one of the two hand sinks on the front line was blocked by a container of pitas. CDI - PIC removed pitas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in 3 compartment sink measured 50 ppm. CDI - PIC replaced erosion sanitizer cone with a new cone and solution remeasured at 200 ppm. 4-703.11 Hot Water and Chemical-Methods - P. After being cleaned and rinsed, utensils shall be sanitized in quat sanitizer for a minimum of 30 seconds of immersion. Observed employee wash and rinse a pitcher and a rubber spatula, then dip them in and right back out of sanitizer. CDI - PIC stopped employee and had her use new utensils. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. In-utensils shall be cleaned and sanitized at least every 4 hours if they are used with TCS food and are stored at room temperature between uses. Observed large metal bowls on top of ovens. Employee said bowls are used for mixing hot rice with additions such as cilantro sand he uses each bowl 3 or 4 times before changing them out. When asked how often that happens, he said each shift or about 6.5 hours. CDI - we explained rule to employee and addressed with PIC as well and procedure has been changed.

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 product named Right Rice was being cooled in a deep container in the walk in upon our arrival at approximately 10:40. Product measured 140F at that time. Product checked again at 11:35 (126F), 12:15 (117F) 12:35 (111F) and 1:00 (80F). Between the third and fourth measurements, PIC had spread out product onto four pans but product still did not reach 70F from 135F in the required 2 hours. Product is made from a vegetable product to which boiling water is added so reheating to above 165F was not an option. CDI - PIC voluntarily discarded product and remade it, this time cooling in shallower pans from the beginning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items measuring above 41F in following areas - wall cooler, serving line prep top, under counter cooler near grill, ice bath near to-go prep counter. PIC explained that part of the problem is likely that products are being placed out on line too early. PIC will address with staff and have items pulled out closer to opening. CDI - PIC voluntarily discarded these items. VR - verification required.

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 container of reconstituted Right Rice not cooling to 70F from 135F in required 2 hour time period. Right Rice was in large pan and product was deeper than 4 inches in some areas. CDI - produce was voluntarily discarded by PIC and new product was made, then divided into smaller shallow pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few working containers of salt and pepper sand spices unlabeled with name of food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets holding wiping cloths between uses. Solution in buckets measured 50 ppm quat sanitizer. PIC corrected by remaking sanitizer to 150 ppm and replacing solution in buckets.

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

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large tote stored in hand sink near dish machine. CDI- tote was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand sinks that did not have paper towels. CDI- paper towels were placed at hand sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on steam table (meatballs, saffron basmati rice) that were held below 135 F. PIC stated that items were placed on the steam table 30 minutes ago. CDI- Items were reheated to above 165 F. Recommendation is to place item on TPHC if there continues to be an issue with hot holding. REPEAT (full points)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce stored above 41 F. CDI- PIC denatured and discarded lettuce.

3-302.15 Washing Fruits and Vegetables - C. Observed employee cutting onions through the center before washing them. Explained to PIC that you can cut the top, bottom, removed the skin, then wash. CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were turned on side, separated, and allowed to air dry

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal containers of rice and chicken in steam table at temperatures between 109F and 116F. All other items in steam table were holding at 135F or greater. CDI - PIC removed metal containers of rice and chicken to be reheated and replaced with items from hot box. Recommend monitoring temperatures of all items holding on steam table. -1.5 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 large pot of cooked onions cooling in ice bath without active stirring. Observed large metal bowl of cooked quinoa wrapped tightly in plastic in walk in cooler. CDI - PIC located a spoon and began the active stirring process for cooked onions in ice bath. Metal bowl of quinoa was unwrapped to allow for cool air to flow over and through the product. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of sauces stored in food service area. Recommend labeling all working containers of food. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in food preparation area and three comp sink area. Recommend controlling insects to prevent infestation. -1 point-

6-303.11 Intensity-Lighting - C Observed two lights in need of replacement under ventilation hood at grill top. -0 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate without using paper towel to turn spigot off. CDI instructed employee on proper handwashing and hands were rewashed properly. -0 points-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed meatballs cooked to a final cook temperature of 126 degrees. CDI reheated to 156 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in lettuce cooler and on serving line at greater than 41 degrees. CDI discarded. Observed cous cous on serving line at greater than 41 degrees. CDI discarded. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed gloves stored inside back handsink. CDI: gloves removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed front handsink missing paper towels. CDI: towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer measuring 50ppm inside 3-comp sink. CDI: dumped and refilled to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small metal pans stored with food debris remaining. CDI: removed and rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed diced chicken and whole grilled chicken inside hot box < 135F (see temp chart). CDI: both reheated to 165F.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside front prep cooler crazy feta and harrissa sauce recorded > 41F (see temp chart). CDI: replaced with fresh sauce from other reach-in cooler. Work order has been placed for cooler. Maintenance scheduled to repair cooler today.

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 romaine lettuce cooling improperly inside walk-in cooler in plastic containers and covered in plastic wrap. CDI: lettuce transferred into shallow portions and uncovered.

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 some dry good containers missing labels.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in chemical sanitizer at 0ppm. CDI: dumped and refilled with proper concentration.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small metal pans wet stacked at back dish area.

General Comment: 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 99F water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers stored as clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored over a food prep surface.

5-205.11 Maintain access to handsinks. -Pf Observed mop bucket blocking hand sink near 3 compartment sink. Bucket moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0ppm Chlorine. Chemical container was empty. Replaced during inspection and dish machine was at 100ppm Chlorine.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Commercial soup was reheated from yesterday but only reached 139F. Staff pulled to reheat to 165F.

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 45F. -P Observed cooked quinoa in large, lidded plastic container from yesterday temping at 47F in the walk-in cooler. Walk-in cooler was holding all other foods below 40F. Quinoa was voluntarily discarded and proper cooling was discussed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 sauces on the cold line that are sticking above the 'fill lines. Top of the sauce was at 51F. Staff will use within 4 hours. They do not expect any left over but will discard if there is. They will remove the stand from the unit so the sauces will sit further down in the unit.

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 missing date mark. Observed quinoa with incorrect date on container. Quinoa was discarded and the feta was pulled to be date marked.

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 See #18. Do not use large, lidded plastic containers to cool. Discussed proper cooling and improperly cooled quinoa was discarded.

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