CAVA WAVERLY

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw salmon stored over RTE falafel in low reach in refrigerator. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 skrugg sauce made with garlic and oil cooling at 46 degrees and prepared at 10:30am according to operator in tightly covered container. CDI, sauce voluntarily discarded. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed house made skrugg, Greek vinegarette, and garlic sauce with discard date of 9/22. CDI, sauces voluntarily discarded . 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 skrugg sauce made with garlic and oil cooling at 46 degrees and prepared at 10:30am according to operator in tightly covered container. CDI, sauce voluntarily discarded. 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 insides of reach in refrigerator in need of cleaning behind front counter.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, EMPLOYEE REWASHED HANDS.

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 roasted corn cooling at 52 degrees F at 9:58 in deep covered container and remained at 52 degrees F at 10:42. Observed roasted vegetable cooling at 45 degrees F at 9:58 in deep covered container and remained at 45 degrees F at 10:42. Cooling rate calculation indicated methods not effective to properly cool foods. CDI, items transferred to shallow uncovered pans to rapidly cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 roasted corn cooling at 52 degrees F at 9:58 in deep covered container and remained at 52 degrees F at 10:42. Observed roasted vegetable cooling at 45 degrees F at 9:58 in deep covered container and remained at 45 degrees F at 10:42. Cooling rate calculation indicated methods not effective to properly cool foods. CDI, items transferred to shallow uncovered pans to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 a few flies in kitchen.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several metal containers wet stacked. 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 gasket of prep units in need of cleaning and some sticker residue on outside of clean plastic container on rack.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash and debris on dumpster pad around dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled item but not change gloves before proceeding to food prep and handling of clean equipment. CDI, employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot held at 119 degrees F. CDI, container of chicken reheated to 180 degrees F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil based dressing cold held at 46 degrees F. CDI, dressing 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 .

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 tongs stored in direct contact with carrots in container of carrots.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several pans wet stacked. 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 some minimal dust and soil on shelving behind front counter.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed cut leafy greens held on TPHC but no labels provided for leafy greens in open air salad cooler and cut lettuce held on TPHC on line had expiration date from day prior on 9/3. CDI, lettuce voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked on rack. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in container collecting debris.

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 debris accumulating on shelving throughout prep space.

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 some degrees accumulating in hard to reach areas and under equipment .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauces in togo prep holding above 41F during inspection. Sauces were stocked above air curtain. Sauces were only in unit for about an hour, and were placed in WIC to cool back down. Observed harissa sauce and red pepper hummus in sauce prep holding above 41F during inspection. See temperature chart. Vents in unit are angled away from these three items, now allowing them to get proper air flow. Maintenance contacted during inspection to brainstorm solution. Items placed on time temporarily. 72 hour VR required. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red pepper hummus, harissa, and eggplant dip in sauce station and tzatziki dressing in dressing station all maintaining above 41F during inspection. All items had been on the line for roughly three hours. CDI - PIC voluntarily discarded all items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(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 Observed lettuce cooler being held on TPHC with no label to indicate the time the lettuce was removed from temperature control or needs to be discarded. Written procedures state times should be marked on a chart, but PIC stated they typically utilize time stamped stickers. Facility was out of stickers during inspection. CDI - All greens in cooler were discarded and replaced with fresh greens. Cooler was labeled with both set out time and discard time.

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 prepped falafel mix and crumbled feta being cooled in WIC while in deep, covered containers in the WIC. Falafel mix was not cooling evenly. CDI - PIC split falafel mix and feta up into smaller pans to ensure rapid cooling. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with the stickers still attached. Properly wash all produce before use. CDI - PIC removed all unwashed avocados from the serving line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many clean hotel pans and bowls being stored as cleaned while wet stacked during inspection. Ensure all equipment is fully dry before stacking together.

4-501.11 Maintain equipment in good repair. Observed rusting on shelves in WIC. Repair, resurfacing, or replacement needed. Observed out of use lowboy on front line. PIC stated it breaks frequently so it is out of commission. Repair, replacement, or removal necessary to preclude pest harborage.

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 opened container of vegetable broth with no label indicating its date of opening. CDI - PIC was able to verify it was opened on 9/10 and labeled container. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.15 Maintain a plumbing system in good repair. Observed handsink in front prep area next to oven broken and not in use. PIC stated maintenance will be on site within the day to repair. Repeat.

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 low grout lines in back prep area. Repair needed. Repeat.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee get water from the handsink to add to ice bath. CDI: Employee educated and got water from the 3-comp.

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 pickled onions cooling in walk in cooler with 10 min left still at 80F. CDI: Product was divided into smaller pans and then placed in a deeper, fresh ice bath. Product reached 67-69F in remaining 10 min. 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 .

3-501.15 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 cooling in a deep hotel pan on top of ice. Ice as not up and around the product. CDI: Product divided into smaller pans and put into a deeper, fresh ice bath and properly cooled. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action. 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 bottom of 2 front line reach in coolers with build up of food debris. Observed pooling water in the one on the main line. Observed shelving in walk in cooler with some build up. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed handsink faucet at front near greens cooler is loose. Reaffix faucet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no door on dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster. *This is a shared dumpster*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents and adjacent ceiling area throughout the facility with dust build up. REPEAT VIOLATION 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 low grout in a few areas of the back kitchen between tiles. Some areas are holding water. PIC stated they have submitted a ticket for this to be fixed.

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 2 pans of spicy lamb meatballs at 47F with only 15 mins left in cooling window. CDI: PIC placed items in an ice bath to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 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. Observed all containers of mixed greens on salad wall being held on TPHC without start/discard times. CDI: All items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of disinfectant not labeled. CDI: PIC labeled item.

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 spicy lamb meatballs cooling in thick portions inside metal containers with lids on. CDI: PIC and EHS discussed cooling methods. 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 small flying insects in back of kitchen area.

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 bottom of reach in cooler with build up of food debris. Clean as needed.

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 ceiling vents throughout the facility with dust build up. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed brown rice and white rice hot holding on serving line below 135F. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(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. Observed right rice on salad wall being held on TPHC without a start/discard time label. CDI: PIC placed time label on item. All other items on salad wall had start/discard times 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 portion of falafel mix cooling in walk in cooler at a rate of 0F/min. CDI: PIC placed falafel in ice bath to facilitate quicker cooling. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in serving line with stickers still on them. Ensure items are washed before use.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed food employee manually washing dishes with a water temperature of 103F. CDI: PIC added more hot water, water is now 114F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer concentration level at 0ppm in a bucket under prep sink in back kitchen area. CDI: PIC refilled bucket with fresh sanitizer with a concentration level of 200ppm of quat. REPEAT. Points reduced to half points due to repeat on last inspection being a different violation.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use food containers being stored on shelf right side up outside of their original packaging. CDI: Containers were inverted to protect against contaminants.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 3 buckets of sanitizer in prep and serving areas with each containing approx. 50 PPM of quat sanitizer. CDI: PIC replaced sanitizer in each bucket with required level of sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several metal containers with food soil and date mark sticker residue on outside. Metal pans were stacked within each other where sticker residue was touching inside of next pan. CDI: PIC returned items for W/R/S. REPEAT

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 container of falafel holding on steam well at 92F and another container of falafel holding under heat lamp at 118F. CDI: PIC voluntarily discarded both containers of falafel. EHS recommended if facility continues to have issues with holding falafel above 135F, consider using TPHC as an option.

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 a container of lentils holding on serving line at 60F. PIC was unsure why lentils were out of temp as all other items on serving line were within temp. CDI: PIC voluntarily discarded.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed various containers of cut leafy greens being held in open reach in unit behind serving line on TPHC without available written procedures. CDI: EHS provided TPHC form to PIC which was filled out onsite. REPEAT 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 Observed various containers of cut leafy greens being held in open reach in unit behind serving line on TPHC without being marked to indicate the 4 hour time period which items should be discarded. CDI: PIC marked items with 4 hour time period.

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, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed falafel mix cooling in deep covered plastic container in WIC not reaching cooling parameters. CDI: PIC uncovered falafel mix and placed in ice bath in WIC to rapidly cool to 41F or below. REPEAT

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 several condiment bottles containing various sauces in flip top coolers unlabeled. Label all working bottles of sauces. REPEAT

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 grout worn away in most of back prep area and rubber base board missing on corner outside of WIC. PIC stated grout and base board are scheduled to be repaired this upcoming weekend.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC failed to ensure food safety by failure to ensure proper sanitization, ensure proper cooling methods, and TPHC.CDI through coaching

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.Observed employee beverages stored with single service items. PIC had beverages moved.CDI

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands,turn off faucet with bare hands then dry. EHS educated on proper handwashing procedures, PIC rewashed correctly.CDI

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 2 handwashing sinks blocked with equipment. PIC facilitated removing equipment. CDI

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee walk donning gloves into WIC, came back to line preparing food with same food.PIC was coached.CDI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer buckets with sanitizer concentrations low. PCI refilled each sanitizer bucket.CDI 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 multiple metal food containers stored as clean with heavy residue. EHS coached CDI

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed falafel balls, garlic and oil dressing, and cooked onions with lids on containers that were over 41 F and not cooling at a sufficient rate to achieve time window. EHS educated PIC on coolin methods, PIC facilitated change in cooling method to reach 41F in time window.

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 open Badge of arugula in prep cooler with no date marking. PIC put date on open bag.CDI

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed PIc unable to produce written procedures for TPHC items. VR 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC items not in compliance with written procedures. VR

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Observed falafel balls, garlic and oil dressing, and cooked onions in deep well containers with lids on preventing cooling. PIC redistributed items into shallow pans with out lids to cool.CDI

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 tub of spices and tub of sugar with no label. PIC facilitated labels for items.CDI

6-202.13 Properly locate mechanical insect control devices.Observed fly catching device hanging over sanitizer board next to clean dishes. PIC moved.CDI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed several wet wiping cloths stored on counter tops instead of in sanitizer buckets. PIC removed wiping clothes.CDI

4-501.11 Maintain equipment in good repair. Observed 2 drawer refrigerator unit under griddle inoperable .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.Observed dumpster doors open and refuse around dumpster.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spoon with food stored in handsink basin on main prep line. CDI, spoon was removed and PIC and food employees were educated on notated rule.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed box of unwashed avocados stored over RTE hummus in walk in cooler. CDI, EHS educated PIC on notated rule and box of unwashed avocados were removed from over RTE hummus.

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 cooked chicken and cooked mixed vegetables hot holding below 135F. CDI, chicken and mixed vegetables were reheated to 165F.

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. Observed TCS cut greens kept on TPHC not marked with start and discard times at start of inspection. CDI, cut greens were marked with start and discard times.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several nets and flies in rear of kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in 0ppm Qac sanitizer on main prep line.

4-501.11 Maintain equipment in good repair. Observed dish machine out of order. Facility is using 3 compartment sink to wash, rinse, and sanitize utensils.

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 stickers on outside of food containers stored as clean. Observed debris build up inside of ice scoop holder.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened during time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and litter surrounding dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring on main prep line, under equipment.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2 employee drinks with no lids observed on table beside ice bin. Do not store employee beverages where they can spill and contaminate food (or ice). CDI - Drinks discarded by PIC. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser out of soap in women’s restroom. CDI - PIC refilled dispenser. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels in men’s restroom. CDI - PIC refilled dispenser. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black buildup on interior. Clean ice machine more frequently. 0 pts.

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 . Falafel in hot holding measured 124F. Chicken in hot holding measured 105F. Another batch of chicken was made later during inspection and it measured 122F. Establishment adds cold harissa and room temperature honey to chicken causing it to drop in temperature. Ensure chicken is still above 135F before placing in hot holding. CDI - Chicken reheated to above 165F and falafel placed on TPHC.

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 . Corn, tomato and cucumber mixture, feta, lentils, pickled onions, cut tomatoes, and lettuce in make top unit measured 45-56F. Unit was turned off. Rice in to-go sandwich cooler measured 51F. PIC stated that employees pull rice out during lunch rush and probably left it out. TCS foods must be maintained at 41F or less in hot holding. CDI - Rice discarded and other items placed on TPHC and will be discarded within 4 hours.

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 No time stickers on greens on salad wall. Ensure staff is placing times on pans of greens that are under time as a public health control. CDI - PIC placed stickers on pans.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Chemicals stored on shelf above clean linens and aprons. CDI - Linens moved to storage room. 0 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Rice cooling in deep metal pan in thick portion at start of inspection. CDI - PIC moved rice to sheet pan to continue cooling. REPEAT

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI 1 thermometer was measuring -50F ice water. CDI - Thermometer discarded by PIC and had a new thermometer that was in good repair. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of small flies in establishment. Contact pest control to treat for flies. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 employees wearing bracelets and wristbands on wrists. REPEAT // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employees not wearing effective hair restraints. Use a hat or hair net when preparing food. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans and containers stacked while still wet. Allow utensils to adequately air dry prior to stacking. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 2 pans, can opener blade, 1 large mixing bowl and 2 immersion blender blades found with food residue on them. Food-contact equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine area to rewash. Vast improvement over last inspection so half credit taken. // 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. Beverage nozzles had visible buildup on them. Clean beverage dispensing equipment as often as specified by the manufacturer, or at least every 24 hours.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Some larger pieces of chicken were only cooked to 148-155F. Raw chicken must be cooked to a minimum temperature of 165F. CDI - Chicken placed back on grill and cooked to above 165F.

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 Pickled onions were actively cooling in walk-in cooler at beginning of inspection in large plastic containers. Cool TCS foods in shallow pans so they can cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours.

6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats and small flies observed around ice machine and throughout establishment. Contact pest control for potential solutions for small flies. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 employees wearing wristbands while preparing food. Do not wear jewelry on hands or wrists when preparing food. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 employee not wearing a hair restraint. Food employees must wear hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large amount of pans and containers stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

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 PIC could not find vomit/diarrheal event cleanup policy. CDI - Establishment given clean up poster. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Coffee cup with no lid stored beside ice bin at beverage station. Employee beverages must not be stored where they could potentially contaminate food (or ice). Store on a low shelf or separate area. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink in kitchen and men's restrooms hand washing sink did not have paper towels. Paper towels shall be available at all hand washing sinks. CDI - Dispensers refilled by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 10-15 metal pans, can opener blade, 1 large mixing bowl, 5 squirt bottles, and 3 bottle lids found with visible food residue and stored as clean. Also, large amount of clean pans and containers still had old stickers on them. Clean utensils to sight and touch. CDI - Items placed at 3-compartment sink to be rewashed. REPEAT // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitizer compartment at 3-compartment sink measured 0 ppm and was being used to sanitize utensils. CDI - Utensils put in dish machine to be washed. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Falafel measured 66F immediately after preparation at 12PM. At 1PM falafel measured 63F. This is not a fast enough rate to reach 41F within 4 hours. CDI - Falafel spread out on sheet pans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Beef meatballs and lamb meatballs measured 116-130F in hot holding .TCS foods in hot holding shall measure at least 135F. CDI - Meatballs reheated on grill to 180F. REPEAT. Kept at half credit due to improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of arugula was not being held under temperature control and measured 54F. Pans of arugula and lettuce at salad wall cooler both measured 48F. Yogurt dill, lemon herb tahini, and tahini Caesar bottles all measured 47-51F in serving line cooler. TCS foods must be maintained at 41F or less. CDI - Arugula and lettuce placed on temporary TPHC and will be discarded or used within 4 hours. Dressings also placed on temporary TPHC and will be used within 4 hours. Pan or arugula that was sitting out was placed in walk-in cooler to cool. 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 Pan of falafel was cooling in reach-in cooler at 61F. Other pans of falafel were cooling in deep metal pans in large portions. Use walk-in cooler to cool warm TCS foods. Do not use holding equipment to cool TCS foods. Spread out TCS foods to cool within the cooling parameters - from preparation to 41F within 4 hours. CDI - Pan of falafel placed on TPHC from point it was prepared and will be used or discarded within 4 hours. Other pans of falafel spread out onto oven trays.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of gnats around ice machine and throughout kitchen. Contact pest control to treat for gnats. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths were being stored in 0 ppm solution throughout kitchen. Wet wiping cloths must be kept in sanitizer solution at the appropriate concentration when in between uses.

3-302.15 Wash fruits and vegetables prior to use. Avocadoes in serving line cooler still had stickers on them. Fruits and vegetables must be thoroughly washed before use. Remove stickers during wash process. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean pans stacked up while still wet. Allow utensils to air dry fully before stacking. REPEAT

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. Disposable forks in customer self-service area were stored in container with food-contact portions of the forks facing up. Cups stored unprotected at POS station and disposable container lids stored with food-contact portion facing up right beside where customer would be standing. Protect single-use and single-service articles against potential contamination from consumers. Do not store these items with food-contact portion of utensils exposed. Leave plastic sleeve on cups to protect rims of cups from potential sneeze contamination. 0 pts.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf No sanitizer available at all in establishment. PIC states sanitizer has not been delivered for last 2 weeks. Sanitizer must be available at all hours of operation. VR - Verification required within 10 days that establishment has acquired sanitizer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors underneath sinks and under cooking equipment need to be cleaned. 0 pts.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P - Repeat - Employee health policy at establishment does not include non-typhoid salmonella. CDI - Sample health policy that includes non-typhoid salmonella emailed to PIC. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - P - Establishment does not have a vomit/diarrheal event cleanup plan. CDI - Establishment emailed sample clean up plan. Ensure it is in place before the next inspection. 0 pts.

5-205.11 Using a Handwashing Sink - Operation and Maintenance - P - Repeat - Wiping cloth bucket stored in hand washing sink. Hand washing sinks shall be used for employee hand washing and no other purpose. CDI - Bucket removed. 0 pts.

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - P - Repeat - Can opener blade had visible multi-day buildup on it. Clean can opener blades at least every 24 hours. CDI - Can opener taken to 3-compartment sink to be rewashed. // 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness - Quat sanitizer at 3-compartment sink measured less than 150 ppm and was in use. No chlorine sanitizer present at establishment to use with dish machine. Dish machine was in use during inspection. Quat sanitizer shall be 150-400 ppm. Chlorine sanitizers shall be 50-200 ppm. VR - Follow up visit to be conducted within 10 days to ensure establishment is sanitizing dishes properly and has acquired chlorine sanitizer for dish machine. // 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - P - Stack of 10 bowls had standing dirty water in them and had food residue on them. 3 pans had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Dirty dishes moved to 3-compartment sink to be rewashed.

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Saffron rice, black lentils, and roasted sweet potatoes in hot holding on serving line measured less than 135F (listed in temperature log). Pans of falafel and sweet potatoes in mobile order area measured 115-140F and 108-115F, respectively. Pan of lamb meat balls and 3 pans of cooked vegetables measured 110-115F and 105-135F, respectively. TCS foods in hot holding shall measure 135F or above. Cooked vegetables and lamb meat balls discarded. Other items were brought out between 12PM and 1PM and were placed on temporary TPHC to be discarded within 4 hours.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Pans of right rice, lettuce, and super greens measured 41-48F, 44-50F, and 45-51F in salad cooler. Unit air temperature measured 46F on EHS thermometer. Pickled onions (53F), black lentils (49F), and lettuce (65F) on serving line were above 41F. Feta and super greens measured 45F and 51F, respectively. TCS foods in cold holding must be 41F or less. Items were placed in units between 12PM and 1PM so items are put on temporary TPHC. Items will be discarded by 4PM or 5PM. Establishment also emailed TPHC form to fill out and use until the salad cooler is repaired. VR - Verification required within 10 days that salad cooler is holding TCS foods at 41F or less.

6-501.111 Controlling Pests - C - At least 10 flies observed in establishment. Contact pest control to treat for flies. Food must be discarded if flies land on food. 0 pts.

3-304.14 Wiping Cloths, Use Limitations - C - Wiping cloth bucket in hand washing sink had visible floating food debris and was discolored. Sanitizer buckets must be kept clean and free of floating food debris. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - Avocados on serving line still had stickers on them. Fruits and vegetables must be washed thoroughly. Ensure stickers are removed when avocados are washed. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Several stacks of pans stacked up while wet. Utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gaskets present on mobile order cooler. Reach-in cooler also has torn gasket. Air curtains in walk-in cooler are torn. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

4-302.14 Sanitizing Solutions, Testing Devices - P - Repeat - Establishment does not have any chlorine test strips for dish machine. VR - Verification visit to be conducted within 10 days to verify establishment has acquired chlorine test strips.

4-602.13 Nonfood Contact Surfaces - C - Shelf above prep sink needs to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - 3 employees quizzed on employee health policy and reporting requirements. No employees knew any of the symptoms and none knew where to find the information. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses. Employees must either know all 5 symptoms and illnesses, or they need to know where to find the information. CDI - Health policy given to manager to post so employees can find this information. 0 pts.

2-301.14 When to Wash - P - Employee observed returning from outside and did not wash his hands before starting to handle pans again. Employees must wash hands when returning from outside establishment. CDI - Employee instructed to wash hands and did so correctly.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Manager dumped ice in to hand washing sink. Hand washing sinks shall only be used for handwashing and no other purpose. CDI - Manager educated on handsink use. 0 pts.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Ice machine has black spots on interior of machine. Clean ice machine at a frequency necessary to maintain it clean. Also, can opener blade had heavy buildup on it. Can openers must be cleaned at least every 24 hours. CDI - Can opener moved to 3-compartment sink to be rewashed. 0 pts.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Beef meatballs on steam table for to-go orders measured 82-96F. Lentils, rice, beef meatballs, and spicy chicken all measured less than 135F along serving line (temperatures listed in temp log). TCS foods in hot holding must be at least 135F. Items were placed on temporary TPHC. Will be discarded or used within 1 hour.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Arugula and super greens both measured 46-48F in ice bath. TCS foods in cold holding must be 41F or less. CDI - Greens moved to walk-in cooler to cool.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Spice containers on storage rack are not labelled. All ingredients that are not readily identifiable must be labelled. 0 pts.

2-303.11 Prohibition-Jewelry - C - 2 food employees observed with wrist band and bracelet on wrists. Food employees must not wear jewelry, with the exception of a plain band ring. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Several stacks of metal pans stacked while they were still wet. Utensils shall be air dried prior to stacking. Allow adequate time to air dry before stacking utensils.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Establishment does not have any chlorine test strips for dish machine. VR - Verification required within 10 days that establishment has acquired chlorine test strips.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact cups that are used to store customer straws need to be cleaned out. Gaskets of most refrigeration have food buildup in them and need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Moldy buildup on wall behind 3-compartment sink. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed 3 part sink set up in use with quat sanitizer solution less than 100ppm. CDI - PIC corrected to 200ppm quat. Use test strips to check sanitizer frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed braised lamb holding at less than 135f in heated cabinet, sweet potatoes, ground lamb and ground beef meatballs holding at less than 135f on service line. CDI - all items in holding less than 2 hours - allowed to reheat to 165f before returning to hot holding. Ensure all TCS foods in hot holding are maintained at 135f or greater.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods in line area reach in cooler holding at 43-44f. Unit appear as to be defrosting during peak operation allowing foods to become elevated. All TCS foods relocated to walk in cooler to quickly chill back to 41f. PIC to call for service. VR required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical in back of house with no identification. CDI- PIC discarded. Label all working containers of chemicals.

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 falafel cooling in multiple layers separated by wax paper in deep metal pans tightly covered with plastic wrap in walk in cooler. CDI - PIC spread onto single layer sheet pan in walk in cooler to quickly chill. EHS verified to be 41f at end of visit. Use methods that allow TCS foods to quickly cool. Do not cool in deep tightly covered pans. Pre-chilling ingredients for quicker ambient cooling is recommended. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths placed into sanitizer solution at less than 50ppm quat in back of house. Use test strips frequently to ensure sanitizer solution for wiping cloths is at proper concentration.

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 serving spoon and tongs laying in containers of food with the handle in direct contact with the products in the salad service cooler. Store serving spoons and tongs in a sanitary manner keeping the handle out of the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food pans stored stacked together wet in back of house. Air dry pans before stacking together. REPEAT

4-501.11 Maintain equipment in good repair. Observed dish machine out of service not in use. PIC noted machine continues to trip the power supply. Repair or replace. Facility uses only single service items for customer service. 3 compartment sink is in use currently for cleaning and sanitizing utensils and equipment in the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with long term buildup on blade and mechanism. CDI - PIC relocated to dish area for cleaning.

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 multiple TCS foods in prep top coolers with date marking removed. CDI - PIC corrected. PIC noted that the items are date marked when prepared but the labels are often removed if they are stuck to plastic film. Do not remove date labels from TCS foods until discarded or consumed. EHS recommends re-training staff on labeling process.

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 prepared meatballs cooling in deep pan tightly covered in line area service cooler. CDI - PIC spread onto sheet pan in WIC to facilitate quick cooling. Once prepared, do not place TCS foods into service units for cooling. Use a method that allows the food to quickly cool to 41f or lower before covering and placing into deep containers in service unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stored as clean stacked together wet in back of house. Air dry pans before stacking together. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pans of clean tongs stored under line hand sink paper towels exposed to hand washing drip. Observed spatulas and thermometer laying on countertop inside splash zone of hand sink at line. Store utensils away from hand sinks to prevent contamination. Observed boxes of food handler gloves stored on floor in storage room. Store food handler gloves at least 6 inches off of the floor to prevent contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label residue and food debris on the exterior of food containers stored as clean in back of house.

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 food employee re-contaminate hands after hand wash turing off handles. CDI- reawashed 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.- Observed food employee push soiled item inside garbage can then proceed to handle clean container of food. CDI by instruction to ensure employees washing their hands when changing tasks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed pitcher stored in handwashing sink anad food prep equipment stored on adjacent handwashing sink at line. CDI, items removed to provide access to handwashing sink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - General Comment: Observed employee rinse bowl used for preparation of TCS foods in soiled rinse vat of warewashing sink. CDI by instruction to ensure that employees wash, rinse and sanitize if contamination occurs and within 4 hours if used for TCS foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed dressing cold held between 44-47 degrees F on prep line. Observed cut leafy greens such as kale held at 58 degrees F. Unit not maintaining TCS foods at 41 degrees F and below. Items in unit since prior day according to PIC and voluntarily discarded. TPHC discussed as option with PIC, form provided and filled out while on-site. Vr to ensure calibration of supergreen prep cooler to ensure unit able to maintain TCS foods at 41 degrees F and below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth used to stabilize cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked at prep line and storage rack in back. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed ice scoop stored in holster but holster accumulating debris.

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 food employee re-contaminate hands after hand wash turing off handles. CDI- reawashed 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee enter and fail to wash hands before beginning work on rear prep line. CDI- PIC corrected employee

4-601.11(A) Food contact surfaces ready for use shall be clean to sight and touch. Observed slight fod debris on some utensils stored as clean. CDI- removed to re-wash4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed through PIC dialogue facility not washing , rinsing and sanitizing TCS food prep surfaces every 4 hours. CDI through correction4-501.114 Maintain sanitizer at correct concentrations. -P Observed some buckets of sanitizer less than 100ppm CDI- remade above 200ppm

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and falafel hot held below 135F. CDI- reheated and discarded respectively

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of cut leafy greens cold held above 41F in multiple units. CDI- placed on TPHC temporarily TPHC strongly recomended for future

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in bucket of sanitizer at 100 ppm. CDI- discarded

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 spooon handles down in white spice.

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