SALSARITA'S FRESH MEXICAN GRILL

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 4 containers of rice, 2 containers of stake, and 1 container of pinto beans HH in hot box below 135. CDI - PIC voluntarily discarded all items and increased temperature on hotbox. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees without head covering.

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 floors in walls of cook line and prep aria in need of cleaning with food buildup, and food residue throughout. CDI - PIC swept and cleaned floors and walls.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above ready to eat and unwashed produce in walk in cooler. CDI - PIC corrected storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points-

4-904.11 (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. Observed single use utensils at consumer self service area with handles pointing downward and food contact surfaces pointing upwards leading to potential contamination. -0.5 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used as shelf liners underneath containers of chips. Discard cardboard and/or replace with items that are non-absorbent, smooth, and easily cleanable. -0 points-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed mild salsa cooling at a rate too slow to meet cooling parameters. PIC stated product placed into WIC @10am. See temperature chart and violation #33 for details. CDI: PIC placed product uncovered into ice bath for more rapid cooling (40F in 24 minutes).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso being held below 135F in front warmer by chip warmer. Observed ground beef and Mexican rice being held below 135F in steamer. Observed Mexican rice being held below 135F in front warmer by 2-door reach-in cooler. CDI: PIC reheated products in steamer (queso- 165F in 20 minutes, ground beef- 166F in 20 minutes, Mexican rice- 147 in 20 minutes).

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 mild salsa cooling in deep plastic insert pan covered with lid. CDI: PIC placed product uncovered in ice bath for more rapid cooling (40F in 24 minutes). REPEAT VIOLATION.

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 Food was cooled within 2 hours to 70, EHS did temp chicken and steak and no change in temp within 20 minutes REPEAT items moved to flat pans and to quickly 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 pans of chicken and steak cooling in WIC, chicken and steaks were packed in metal pans with limited air flow. CDI food was moved to long flat pans and moved up closer to fans to cool. 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 squeeze bottles of sauce without labels. REPEAT

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.Observed damp wiping cloth on prep table.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.Observed scoop handle in sugar.

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 shelving in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked. CDI Item blocking hand wash sink was removed. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand washing sink. CDI..Food was removed and sink cleaned.

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 grilled chicken cooked from raw place in WIC @1029 to cool in 4 pans. Not all Chicken cool in allotted time. The grilled chicken was placed on 2 flat trays to continue to cool . 1 tray did cool and the other tray didn’t cool in allotted amount of time. chicken was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pull pork at 131F.. CDI.. Pork was placed back into warmer to heat to 165. Pork was heated an hour before inspection per PIC.Pork comes in bags already cooked. Second reheat will reheat to 165. EHS will not escalate points since it’s a big improvement from last inspection. 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 all salsa , lettuce, corn , tomatoes and cheese out of temp over 41F.CDI.. Items were voluntarily discarded. See temp chart For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled chicken in 4 pans cooling in WIC.. Chicken was packed in metal containers with lids having very little ventilation for air to circulate. CDI..Chicken was placed on 2 large flat trays to cool. 1 tray did cool and 1 tray did not. Chicken was 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 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 squeeze bottles without lables.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying pests around waste can 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 stacks of pans stacked wet. CDI..PIC moved and separated containers to air dry. 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 bin where clean utensils are held with standing water in bottom of bin. CDI. Bin was emptied of water and items in bin moved to 3 comp sink to w/r/s.

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 facility in need of cleaning especially behind ice maker and hard to reach areas.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed wast can blocking hand sink. EHS moved waste can twice to wash hands.. CDI..PIC moved waste can

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 100ppm. CDI sanitizer was corrected to 200ppm per manufacturer for quart. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with build up stored as clean. CDI Facility has 2 can openers and will use the newer can opener going forward. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 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 Brown rice, Mexican rice, chicken and beans below 135F.CDI items were placed in steamer to reheat to 165. Warmer had been turned down. PIC turned the warmer up. 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 pico above 41F. CDI.. Item was voluntarily discared. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling with lids tightly closed. CDI..PIC removed lids to 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 .

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed area behind soda arms with build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with food debris. CDI..PIC put items at 3 comp sink 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed s few flying pests in kitchen area

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 50 ppm..CDI PIC corrected to 200ppm Quat is used for sanitizer.

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 bin(s) with debris and food. CDI PIC moved items to 3 comp to w/r/s

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on lid of ice chest.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed both Hot boxes with items below 135. Chicken, steak, black beans, rice (brown and white). See temp chart. CDI Had PIC reheat items. 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 .

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 squeeze bottles without lables. CDI PIC labled bottles

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 bowls stored in containers of rice. CDI PIC removed bowls

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed Build up on soda machine in customer dinning area behind nozzles and arms

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in kitchen. CDI - Paper towels were provided. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pans of Spanish rice, two pans of brown rice, one pan of Queso dip and two pans of beans in HH box with temperatures less than 135F. PIC stated that items had been in HH for around 3 hours. CDI: PIC reheated to reach F For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and metal containers stored as clean. 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 metal shelving above 3-comp sink with grease and oil build up accumulating. Keep clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in kitchen. CDI - Paper towels were provided.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed employee dip immersion blender into sanitizer and then place it on a shelf. CDI - Immersion blender was placed back in sanitizer and employee was educated that utensils and equipment need a contact time of at least 1 minute for sanitizer to work. 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 .

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 pico cooling in reach in with lids on and stacked. CDI - Pico was moved to the WIC and lids were removed to allow food to cool more rapidly. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 handle of sugar scoop in contact with sugar. CDI - Scoop handle was moved out of sugar.

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

4-502.11(A) Maintain utensils in good repair. Observed melted spots on plastic containers holding chips. Needs replacement or repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelves under chip bins. Needs removal

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef under raw chicken in WIC on speed rack. CDI - Storage order was adjusted.

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 at 3-comp sink with dishes soaking at 0 ppm sanitizer. CDI - Facility is due to be delivered more sanitizer today and facility set up bleach sanitizer at 3-comp sink to use until sanitizer is delivered.

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 steak in hot box at 129F and 121F in hot box. CDI - Steak was reheated to 168F. 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 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 salsa, pico, and corn salsa cooling in WIC was cooling with lids on and not dropping temperature fast enough. Observed guacamole, salsa, tomatoes and other foods cooling covered in reach in cooler. CDI - Food in WIC had lids removed and were moved into ice baths. Food in reach in was moved to WIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag and items stored on shelf with single service items. CDI - Employee items were moved to an appropriate location. REPEAT.

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 . EHS observed scoops and other utensils stored in plastic bin with food debris on them and in bin as well as a dirty glove in the bin. CDI - Utensils and bin were moved to be cleaned.

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 five pans of chopped chicken in hot box at temperatures between 119 and 130 F. CDI - Chicken was reheated. EHS discussed procedures for preparing chicken. PIC and EHS discussed that chicken cools too much when chopped. Facility shall adjust practices to allow proper hot holding. 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 hole in ceiling tile. Observed coping on wall under 3-comp sink missing. Needs repair. REPEAT. Points not increased. Facility has placed work order after last inspection and area is due to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee snacks and beverages stored on shelf in WIC next to and above food. CDI - Employee items were moved to an appropriate location.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in back room was blocked by a laundry bin and had a sign stating “not in use”. CDI - PIC stated that management had advised to store the laundry bin in that location and put sink out of use. EHS informed PIC that handsinks may not be placed “out of use” and laundry bin was removed and sign was taken down.

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 steak and chicken in hot box and queso and carnitas on make line all below 135 F. CDI - All foods were reheated by PIC. Make line section storing carnitas and queso was not set at the proper temperature. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee working on serving line refilling lettuce with watch on wrist. CDI - Watch was removed.

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 hole in ceiling tile. Observed coping on wall under 3-comp sink missing. Needs repair.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written procedures for responding to a vomiting or diarrheal event. CDI - EHS discussed requirements with PIC and provided state created procedures.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up sides inside ice machine and on ice chute of soda fountain.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mexican rice hot holding at 125 and 130 F. CDI - Rice was reheated. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on shelf with utensils.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso holding at 120 F in hot box. CDI - Queso was reheated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth sitting out on prep surface.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service to go containers on floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Can opener taken back to be cleaned

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach in spray bottle in with concentration too strong. Sanitizer is used on dishes. CDI- Bleach diluted

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for bleach sanitizer. CDI- Left a few test strips at facility until they get some more.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak and 3 container of rice holding below 135F. CDI- Items reheated to 165F. This is the fourth time facility has been out of compliance on hot holding. Facility will complete a risk control plan to ensure foods are holding at 135F and above in the hot box units.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach in spray bottle with concentration to high. Test strip was bleached out. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles without a label. CDI- Labeled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in the hot box holding below 135F. Chicken was around 100F-128F. CDI- Chicken reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, lettuce, tomatoes and corn holding above 41F on the top portions of the container. CDI- Items cooled to 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes, lettuce, cheese and corn overstacked on the line. CDI- Items separated into separate containers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of sugar without a label.

6-301.14 Handwashing Signage - C Observed no handwashing signage at restroom handwashing sinks or handwashing sink in the back kitchen area. CDI- Handwashing signs were given.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp, beans and steak in the hot box holding below 135F. CDI- Items were moves to steam box for reheating. -REPEAT

4-502.11(A) Maintain utensils in good repair. Observed reach in unit behind service line not working. Unit is not being used until issue if fixed. -REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp on hot line at 110F, CDI-PIC put on temporary TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of cooked chicken from last night at 42F/43F, CDI-PIC was allowed to removed lids and let food cool. Observed lettuce at 47F on serving line, CDI-Lettuce was put back in the walk-in by PIC

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Obserevd two containers of rice, one of sugar not labeled. CDI-PIC properly labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees with no hair nets/coverings. CDI-Employees put on hairnets.

4-501.11 Maintain equipment in good repair. Observed reach in unit not working behind serving line.