CAVA SOUTHEND #093

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC form missing the items for toppings and dips. CDI - PIC added items onto TPHC form. -1.5-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans wet-stacked as clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine measuring 25ppm, unable to reach minimum concentration of 50ppm. PIC primed and re-started dish machine a couple times and chlorine was still measuring low concentration. PIC contacted rep at ECOLAB to check on dish machine. Facility has properly concentrated QUAT sanitizer used at the 4-compartment sink, and already uses single-serve articles for all orders. REPEAT VIOLATION. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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

5-205.15 Maintain a plumbing system in good repair. Observed missing hot water faucet at 4-compartment sink. PIC stated there is a work order in to have it replaced, and waiting for it to arrive.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at the 3-compartment sink reading 50ppm. Only one multi-use utensil was in the sanitizer basin. CDI: PIC dumped out sanitizer basin and refreshed with QUAT sanitizer reading 400ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 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 a metal pan of crazy feta cooling inside the lowboy cooler of the front CH well, not changing in temperature. Observed a metal pan of roasted eggplant dip cooling inside the same lowboy cooler not meeting the cooling rate. Both pans were covered with lids and PIC stated that once both dips were separated out during prep this morning, they were placed straight into the lowboy cooler. CDI: PIC removed lids of both dips and placed into the WIC to bring down to 41F, and EHS explained these cold holding units are designed to cold hold TCS food items that are already at 41F or below and are not great at cooling down TCS food items. PIC stated they would utilize the WIC to cool foods down before placing into cold holding units. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one QUAT sanitizer bucket stored next to the prep sink reading 50ppm. Other QUAT sanitizer buckets were reading at proper concentrations, above 150ppm. CDI: PIC dumped out the sanitizer and refreshed with QUAT sanitizer reading 400ppm.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed no test strips to test the chemical veggie wash used at the facility. PIC stated food employee used the last test strip this morning and their boss had ordered more. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.

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. Facility holds steak on time without written procedures. Steak comes in commercially precooked, is reheated to 140F, then held on line for 20 minutes. Intention is to hold on time for safety. Items does not hold 135F and above due to process of reheating to 140F, cutting in ambient temperature (room temp), and holding in hot wells in small portions. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 No time stamped was placed on steak. Item had been placed out on line less than 5 minutes prior. CDI PIC placed time stamp on item.

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 splash and residue on back splash and around nozzles of drink machine. Repeat Clean with more frequency. 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 walls behind hand sink and on to go line with splash and residue. Clean with more frequency.

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 which are hot brined that were holding above 41F still in cooling process, past parameters. CDI PIC voluntarily discarded and discussed other methods of cooling. Suggested metal container rather than plastic to cool, smaller amounts, active stirring, ice wand. 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 steak that had been placed on line 10 minutes prior holding below 135F. CDI PIC reheated items to 165 and placed back on line. 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 hot brined pickled onions still in cooling process from yesterday. Observed in containers with lid. Observed process which is a large, deep well plastic container placed in ice and stirred. Items above 41F from yesterday 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of garbanzo beans not held in separate area from in use cans. CDI PIC moved can to dented/return can area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. 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 splash and residue on fronts of many pieces of equipment. Clean with more frequency.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn off faucet with bare hands then dry hands with paper towel. CDI Employee rewashed hands, turned faucet off with paper towel as barrier, then dried hands with paper towels.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed veggie broth stored in use with date mark of 9/23. CDI Item was 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Top container of cut lettuce did not have time stamp. CDI PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in back prep area

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed boxed produce stored over washed produce in WIC For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding below 135F in hot box. Other items were holding 135F and above. CDI PIC stated item had been placed in hot box 1/2 hr prior, reheated quickly to 165F and above. Repeat, improvement from last inspection, no escalation in points. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed broth being held at room temperature. CDI PIC stated it was opened 1 hr prior and hold it no more than a day. CDI Discussed need to keep it 41F and below or on TPHC. PIC stated they wanted to hold on TPHC, item added to TPHC going forward with time stamp. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed falafel was held on TPHC with no written procedures. CDI Item added to TPHC form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service spoons open and exposed to splash and dropped food debris from prep line. Ensure they are covered at all times.

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 closed employee beverage stored on cart, over corn. CDI-PIC voluntarily discarded employee beverage that was not stored in a means to prevent contamination.

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 chlorine sanitizer at dish machine at 25ppm. Manufacturer instructions state the concentration shall be maintained at at least 50ppm. CDI-PIC changed container of concentrated sanitizer and increased chlorine sanitizer concentration to 50 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed roasted vegetables and two types of chicken in hot holding below 135F on main prep line. CDI-TCS foods listed were put on emergency TPHC. PIC is to increase monitoring of hot holding on prep line. Temperatures may have dropped during chopping process if foods were not transferred to line quickly enough from cooking to processing to hot holding.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed containers of spinach, romaine, arugula, and blends of cut leafy greens that were held past 4 hours as indicated by time stamps attached. PIC stated he thought the foods had not been out of cold holding for more than 4 hours, but alternatively, staff had not updated time stamps for new product that was placed on TPHC. CDI-PIC voluntarily discarded foods held on TPHC with incorrect time stamps.

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: 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 . Observed roasted broccoli, crumbled feta, and spicy falafel in cooling process tightly covered. CDI-PIC uncovered all foods that were cooling to increase cold airflow.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed roasted corn thawing at room temperature. CDI-PIC moved roasted corn to WIC to thaw under refrigeration.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a beard guard. Ensure food employees don beard guards, as needed, to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket at 50 ppm. CDI-PIC remade sanitizer bucket to correct ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information 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 . Observed RightRice that had been “cooling” since 11am at 99F at 2:29pm. PIC was able to show a cooling log, but it had not been completed for RightRice. CDI-PIC voluntarily discard TCS food that did not cool from 135F-70F within 2 hours.

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: 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 . Observed cooked/pickled onions, RightRice, cucumber feta, and cut tomato add-ons still in the cooling process in tightly covered pans. CDI-EHS explained improved cooling methods and lids were removed from cooling foods to increase cold air flow and increase cooling rate.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed two handsinks lacking paper towels at beginning of inspection. - CDI - PIC stocked paper towels at both sinks.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P - Observed employee remove chicken from grill at 152F. - CDI - Employee returned chicken to grill to continue cooking. Observed proper final cook temperature of 174F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed fried falafel balls and white sweet potatoes holding below 135F on serving line. - CDI - PIC voluntarily discarded white sweet potatoes and falafel balls. EHS provided PIC with TPHC written procedures form if wanting to place these items on time moving forward to avoid hot holding issues. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed hot pickled onions, fire roasted corn, hummus, and cut tomatoes holding above 41F on side serving line. Also observed rice and spinach holding above 41F in salad display cooler. - CDI - PIC placed all items on TPHC. EHS recommends utilizing lids for line or placing items on TPHC permanently as serving line is only set up from 10:45AM-2PM daily per PIC. TPHC written procedures available in facility for holding items in salad display cooler on time. EHS recommends going back to placing items in salad display cooler on time due to inability of cooler to hold TCS items at 41F or below. 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 .

3-501.15 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 - REPEAT - Observed multiple items cooling in deep, covered containers that were prepped this morning including raw chicken, feta cheese, sliced tomatoes, chickpeas, tzatziki, and hummus. - CDI - Education provided. PIC uncovered all items and placed items nearing 4 hour cooling window on ice baths. Do not cover items actively cooling and utilize ice baths as needed. 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. - REPEAT - Observed multiple squeeze bottles of dressings lacking labels. Label all squeeze bottles individually.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados for use on line with stickers present. Be sure to adequately wash avocados and remove stickers prior to use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT - Observed sticker residue on multiple dishes stacked as clean. Ensure label and sticker residue are removed entirely during the cleaning process. - CDI - Dishes moved to 3 compartment sink to be cleaned again. PIC stated corporate is working on ordering better labels. EHS recommended use of brillo pads, but PIC stated corporate does not allow use of brillo pads. PIC ordered new sponges to aide scrubbing. Overall, improvement noted in cleanliness of dishes, so no risk control plan implemented today. However, risk control plan will be implemented at next inspection if sticker residue remains an issue. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - REPEAT - Observed hot pickled onions temp at 44F from cooling overnight. - CDI - PIC voluntarily discarded onions. - NOTE: If cooling violations persist at next routine inspection, risk control plan will be implemented. 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 .

3-501.15 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 hot pickled onions cooing in large, deep container in an ice bath overnight in walk-in cooler. Onions did not meet required cooling parameters (see violation #20). - CDI - PIC voluntarily discarded onions. EHS strongly recommends cooling onions in small, shallow containers. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed condiment squeeze bottles lacking labels. - CDI - PIC labeled bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed employee wash hands correctly and then turn off faucet with clean bare hands. Utilize paper towel to turn off faucet instead of clean bare hands. - CDI - Education provided. Employee washed hands properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P - Observed employee preparing food on serving line for customer, handling money at the end of the line, and going back to handle food for the next customer without changing gloves and washing hands between handling money and food. - CDI - Education provided. Employee removed gloves and washed hands before donning new gloves. EHS strongly recommends keeping two employees on the line so that one person can handle money while the other handles food to limit the amount of required handwashing. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT - Observed sticker residue on multiple dishes stacked as clean. Ensure label and sticker residue are removed entirely during the cleaning process. - CDI - Dishes moved to 3 compartment sink to be cleaned again. PIC stated corporate is working on ordering better labels. - NOTE: Risk control plan will be implemented at next routine inspection if issue persists. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - REPEAT - Observed hot pickled onions cool from 115F at 2:07pm to 98F at 3:20pm. Per PIC, onions were already cooling for at least an hour when checked at 2:07pm. Therefore, onions did not reach 70F within 2 hours. - CDI - PIC voluntarily discarded onions. PIC agreed to change cooling methods per EHS recommendation moving forward (see violation #33). 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed white rice and multiple types of cut leafy greens (spinach, cabbage, etc) holding above 41F in salad display unit (see temperature chart). EHS strongly recommends placing unit on time. Also observed two containers of white rice holding above 41F in walk-in cooler (shelf with door access to front line). - CDI - PIC voluntarily discarded rice and placed cut leafy greens on time. EHS provided TPHC written procedures form to PIC. Ensure rice is cooled to 41F before placing in deep containers. 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 .

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 hot pickled onions cooing in large, deep container in an ice bath in prep sink. No stirring observed until directed by EHS. Ice bath did not go high enough to surround onions in container. - CDI - PIC voluntarily discarded onions due to missing cooling window. EHS recommends placing onions on sheet tray in walk-in cooler to cool or utilizing shallow containers in ice baths that are deep enough to surround onions fully and active stirring every 10-20 minutes. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed employee remove clean dishes from dish machine and stack on drain board of 3 compartment sink to dry. Do not stack dishes prior to air drying.

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 can opener with dried buildup on blade. Observed various food pans stored as clean with food debris present on interior food contact surfaces. Observed multiple clean pans stored stacked together with wet label adhesive transfer from exteriors of pans to interior food contact surfaces of pans. CDI - items returned to dish are for re-cleaning. REPEAT - full 3 point deduction

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information 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 hot pickled onions cooing in tall plastic container at 130f @ 1:40 still at 125f at 2:20. Cooling rate of 7.5 degrees per hour not sufficient to cool to 70f within 2 hours. CDI - pickles spread into shallow metal pan to quickly cool. 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 tall plastic container of cut tomato/cucumber mixture ambient cooling in WIC at 46f @ 1:40 still at 46f @ 2:20. Cooling rate of 0 degrees per hour not sufficient to cool to 41f within 4 hours. CDI - spread into shallow metal pan to quickly chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed falafel holding at 125f on front line, harissa chicken holding at 119f on front line, cooked lentils at 125f in heated cabinet, cooked vegetables holding at 111f in heated cabinet and cooked harissa chicken holding at 109f in heated cabinet. CDI - falafel and lentils discarded. Chicken and vegetables re-heated to above 165f. REPEAT - full 3 point deduction. Hot holding has been noted as non-compliant on the previous 4 inspection reports. Continued non-compliance with hot holding standards may result in the implementation of a risk control plan or in permit action.

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 right rice on top shelf in open greens cooler holding at 50f. All other TCS foods in the unit including other container of right rice holding at 41f or lower. PIC noted that the air flow on the shelf was significant different. CDI - right rice discarded. Observed various house made sauces in front line wells holding up to 50f. Upon further inspection, same sauces were holding in under counter reach in over 50f also. EHS noted that the ambient air temperature of the reach in was 63f. PIC found that the outlet had tripped and there was no power supply to the cooler. CDI - sauces relocated to WIC to chill back 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 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 hot pickled onions and cut tomato/cucumber blend cooling at improper rates in tall plastic cambro buckets sealed with lids. Observed various prepared TCS foods including tomato/onion blend and house slaw cooling in containers sealed with lids. When cooling food, use methods that allow air flow to the food. Cool in shallow metal containers in the WIC whenever possible and do not cover food until cooled to 41f.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most clean metal food pans stored stacked together wet on clean utensil racks. Air dry pans before stacking together. REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean drain board of 3 part sink is immediately adjacent to hand sink. Whenever hands are washed water is splattered onto clean utensils on the drain board. Provide a barrier to protect the clean utensils from contamination when hands are washed or re-configure wash/rinse/sanitize flow to place soiled utensils next to the hand sink instead of clean utensils.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed pre-rinse hose of 3 compartment sink has been recently repaired/replaced. Hose is now observed to be too long with hose/nozzle extending beyond the plane of the flood rim down into sink compartments creating a potential cross connection. Repair such that when hanging loose the nozzle does not pass into the plane of the flood rim of the sink. Verification required within 3 days.

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 3 metal pans and one lid stored with slight food debris present. CDI - Items moved to 3 comp sink to be W/R/S. - REPEAT - 1.5 - * Points remain the same due to significant improvement *

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 meatballs holding between 105-149F on serve line. CDI - Items were moved to be reheated. - REPEAT - 3 - * Facility has improved. Meatballs were only item out of hot holding compliance *

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. Observe few squeeze bottles of sauces at online ordering station without labels. Observed few bulk containers of sugar, cinnamon, etc. in storage without labels. Label as needed. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed avocados for use on line with stickers present. Be sure to adequately wash avocados and remove stickers prior to use. - REPEAT - 0 - * 0 Points due to nature of violation *

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked at dish drying station. Separate to allow more air flow for drying. - REPEAT - 0.5 -

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 Pan of raw lamb meatballs were stored on shelf above pan of falafel in reach-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. // Unwashed avocadoes are being stored above containers of salads and other ready-to-eat foods in walk-in cooler. Do not store unwashed produce or vegetables above ready-to-eat foods. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Around 15 pans had visible food debris in them and were stored as clean. Also, 2 plastic containers, 1 spoon and the can opener blade had visible food debris on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items sent to 3-compartment sink to be rewashed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety 4 pans of pickled onions began cooling at 11:20AM. Pans of pickled onions measured 68-108F at 1:10PM. Some pans were cooling at too slow of a rate. CDI - Pans above 70F were placed in ice bath. 1 pan did not make it to 70F by 1:20PM so it was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked vegetables (130F), rice (126F), and falafel (111F) all measured below 135F and were being held in hot holding. TCS foods in hot holding must be maintained at 135F or above. CDI - Cooked vegetables reheated to 180F. Falafel and rice put on temporary time as a public health control. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce on salad wall cooler measured 54F. TCS foods in cold holding shall be maintained at 41F or less. CDI - Lettuce placed on temporary TPHC and will be discarded within 4 hours. REPEAT. Reduced to half credit due to improvement from last 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Feta cheese measured 44F in cooler along serving line. Manager stated an employee crumbled the cheese 30 minutes ago. TCS foods shall be placed in equipment that is designed to rapidly cool food, such as the walk-in cooler. Do not place TCS foods in cold holding equipment along the line unless it is at 41F or less. CDI - Feta placed on temporary TPHC and will be used within 4 hours. // Pickled onions were cooling in walk-in cooler after being prepared at 11:20AM. 3 out of 4 pans measured 78-108F at 1:10PM. Onions were placed in an ice bath to try to rapidly cool them to below 70F by 1:20PM, but pans still measured above 70F so the pans were voluntarily discarded. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Vegetable wash is testing above manufacturer's specified concentration (5.88 mL/L to 7.81 mL/L). Use water to wash fruits and vegetables until the chemical company can repair the vegetable wash dispenser to dispense at the appropriate concentration. VR - Verification required within 10 days that dispenser has been repaired.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stacked up while still wet. Allow adequate time for air drying. 0 pts.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Disposable cups and disposable lids at cash register are not adequately protected. Leave cups in protective sleeve to prevent potential sneeze contamination or store in its original wrapping/package. 0 pts.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Additional cleaning necessary in refrigeration units along line. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, mixed vegetables and meatballs holding above 41F. CDI- Items reheated

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw, yogurt dill sauce, pickled onions, tomatoes, pico de gallo, lentils and lettuce in the cold well on the front lline holding above 41F. CDI- Items placed in the walk in cooler to cool.

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 yogurt dill sauce piled too high in the container. CDI- Sauce portioned.

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 vent over rice cookers in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of cooked chicken in hot box holding at 125F. CDI - PIC reheated chicken to 176F. Monitor temperatures in the hot box to ensure equipment is operating correctly. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of cooked lentils in walk in cooler with a temperature of 44F. Lentils were prepared the day prior and held in walk in overnight. CDI - PIC discarded lentils. -1.5 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of cooked lentils in walk in cooler with a temperature of 44F. Lentils were covered with tight fitting plastic wrap. Leave food items uncovered while cooling to allow warm air to escape and cool air to circulate through and around food product. CDI - PIC discarded lentils. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink and food stored on shelf next to spices and cooking utensils. Store employee food away from equipment, customer food, and utensils. CDI - PIC moved items to designated area. -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored as clean on drying rack with build up of food and residues. CDI - PIC moved metal pans to three compartment sink to be washed, rinsed, and sanitized. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a plastic bucket of feta cheese stored on floor in food preparation area. CDI - PIC moved bucket of feta to nearby shelving so employee could prepare for service. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in flip top cooler with produce stickers still attached. PIC stated that all fruits and vegetables are washed in vegetable prep sink prior to service. Recommend washing fruits and vegetables thoroughly to remove dirt, soil, and produce stickers. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic wrap dispenser used to wrap food for hot holding with build up of food residue and soil. Recommend higher frequency and more thorough cleaning of item. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on shelving next to clean utensils and employee drink stored on prep table. All employee drinks must have a lid and a straw. CDI - PIC removed drinks and placed them in designated employee drink storage area in rear of establishment. -REPEAT- -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal pan of chopped grilled chicken holding at 123F in hot box. CDI - PIC reheated chicken on grill top to 190F throughout. -REPEAT- -1.5 points-

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 tongs in salad mix, measuring cup stored in cilantro, and measuring spoons stored in salt with handles making contact with food items. CDI - PIC repositioned tongs, measuring cup, and measuring spoons in food item so that handles no longer made contact with food items. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer testing strips in establishment for testing sanitizer concentration at warewashing machine. Machine is currently not in use due to the establishment only using single serve items for customers. All other items are being washed in three comp sink with quat sanitizer. VR required for chlorine sanitizer testing strips by 7/10/2020 -0.5 points-

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 condensation around ceiling vents and dripping water in food serving area in establishment. CDI - A repair technician was onsite to correct issue. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on shelf next to spices. CDI - PIC moved drink to designated employee drinking area. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink, near 3 comp sink, filled with silverware and containers during inspection. CDI items moved each time.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers, plastic containers, and serving bowls soiled with food debris. CDI items moved to sink for cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken that was reheated to 154F to store for hot holding. CDI items placed back on stove to reheat to 203F.

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 peppers that were cooling and did not drop from 90F in an hour. CDI items separated and facility had 1 more hour to cool product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded lamb, lamb meatballs, harrissa chicken, spice chicken, beef meatballs, and mixed vegetables holding below 135F. CDI items moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top that was turned off and holding tomatoes and onions, tomatoes and cucumbers, slaw, couscous, Fresno peppers, pickled onions, feta, quinoa, and lettuce above 41F. CDI items discarded. Feta and jalapeño in reach in at 45, tomatoes and onions, tomatoes and cucumbers, and slaw in glass display case above 41F. CDI items uncovered to complete cooling from a while ago.

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 Fresno peppers and pickled onions in covered deep plastic containers and cooling in walk in unit. CDI items separated to increase cooling rate. Observed tomatoes and onions, tomatoes and cucumbers, and slaw that was prepped earlier that was covered and stored in reach in to cool.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed metal pans wet stacked on clean utensil rack in back kitchen.