CHIPOTLE UPTOWN #3453

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. Observed knives soiled with old food debris. CDI- Items taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately 10 containers of lettuce , 1 container of pico and 6 containers of cheese in the tall reach in unit holding above 41F. Lettuce was prepared and placed into the units at 5:49am-6:09am. Items were not cooled prior to being placed into the tall reach in cooler. Unit is holding above temperature from opening and closing. Temp went down after being closed. CDI- All items discarded. PIC removed all food items from the cooler. Observed lettuce on front line holding above 41F. CDI- Lettuce discarded. EHS notified employees to pull lettuce from walk in cooler. EHS temped lettuce from walk in cooler. Lettuce was within temp. 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 cheeses wrapped in tall reach in cooler prior to being cooled to 41F. CDI- Cheeses unwrapped and brought to walk in cooler 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 .

4-601.11(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 tall reach in, hot boxes(units throughout), rice bins and bins housing utensils in need of cleaning.

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 floor in walk in cooler with standing water. Clean area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several lids and cutting board soiled with old hoops debris. CDI- All items taken back to be cleaned. 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 , 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 steak holding below 135F in hot well. CDI- Steak reheated to 180F. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning bottle without label. Keep items labeled when taken out of original packaging.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in the clean dish storage area. Ensure dishes are completely dry before stacking.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in tall reach in units. REPEAT Observed leak under 3 comp sink basin. Get repaired. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored.

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 outside of units in need of cleaning.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee sneeze, then go to prepare food. CDI- Hands washed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed several containers of unwashed avocados and jalapeños stored below unwashed avocados, peppers and fruit. CDI- Washed produce removed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers, lids and knives soiled with old food debris. CDI- Taken back to be cleaned. 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 several gnats in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor on the prep line, walk in cooler and dry storage area.

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 dishes wet stacked in the clean dish storage area. Repeat

4-501.11 Maintain equipment in good repair. Observed rusted shelves in tall reach in cooler.

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 rice bin, bins housing utensils and shelves housing single service items in need of cleaning.

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 wall at 3 comp in need of cleaning REPEAT. Observed vent above dry storage in need of cleaning.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep groves

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 pans, housing utensils with dust and debris. Clean as needed

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 containers of cheese cooling beyond the 4 hour limit. CDI- Cheese discarded and replaced with a new cheese. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wet wiping cloths stored in 50ppm sanitizer. Sanitizer re-made to proper concentration. Sanitizer states concentration to be at 150ppm-400ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

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 wall behind knives and 3 comp in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many stacked pans stored as clean with food debris in them and a few with stickers on outsides touching the insides of the pan underneath. CDI: Pans removed for washing. REPEAT VIOLATION 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies on exterior of cardboard boxes in dry storage area. Pest control personnel arrived on site during inspection for routine work. Facility is in an active treatment plan for pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean throughout drying shelf. CDI: Pans separated more for air drying. Ensure night crew are fully separating pans as much as possible to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in coolers are chipping/rusted in the front. Observed all 4 gaskets on the main kitchen hot hold cabinets are damaged. Replace gaskets. REPEAT VIOLATION

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 clean side drain board with significant food debris and build up. Observed area where drain board meets the dish machine has a lot of food debris and build up. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacked pans stored as clean with food debris in them or stickers on outsides touching the insides of the pan underneath. CDI: Pans removed for washing. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed taco lettuce cooling in walk in cooler while tightly covered. CDI: Product voluntarily discarded. PIC stated that facility typically mixes ice with the water when washing lettuce but that the newer employee prepping lettuce today likely did not do that. PIC stated that additional hands on training will be provided to this employee. Observed tomato salsa cooling in reach in cooler and walk in cooler past 4 hours still above 41F. Observed guacamole cooling in walk in while covered on shelf after more than 4 hours still above 41F. REPEAT VIOLATION Facility has agreed to do a risk control plan (RCP) for 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 lettuce cooling in walk in cooler on the line while tightly covered. Observed guacamole cooling while covered in the walk in cooler on shelf. Observed tomato salsa cooling in reach in coolers. See #20. CDI: Products voluntarily discarded. REPEAT VIOLATION Facility has agreed to do a risk control plan (RCP) for 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with loose, long hair prepping food. CDI: Employee tied up and back her hair.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler beginning to rust. PIC stated that he ordered new racks and when they came in, they were not the correct size. PIC stated he is working with facilities to get the correct racks in.

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 reach in coolers with minor food debris build up. Ensure more frequent cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat jalapenos and avocados. CDI: Items reorganized. 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 taco lettuce cooling in reach in coolers while tightly covered. Observed salad mix cooling in walk in cooler while tightly covered after more than 4 hours. CDI: Product voluntarily discarded. PIC stated that facility typically mixes ice with the water when washing lettuce but that the newer employee prepping lettuce today likely did not do that. PIC stated that additional hands on training will be provided to this employee. PIC during inspection was not the PIC this morning when lettuce was cut. REPEAT VIOLATION All other items that were out of compliance on previous inspection (particularly the salsa) were in compliance today. Improvement was seen over visits between inspection and today. 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 .

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 lettuce cooling in reach in cooler on the line while tightly covered. CDI: Products voluntarily discarded. See #20. REPEAT VIOLATION 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 one live cockroach at rice storage area. No contamination of the food seen today. PIC stated that since the weather change they have seen a few. EHS advised to have pest control come specifically for this issue. Facility does have routine pest control. REPEAT VIOLATION Previous violation corrected as no fruit flies were seen in facility today.

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 pico, shredded cheese and Chile salsa in various coolers, cooling after 4 hours still above 41F. Observed guacamole cooling on serving line more than 4 hours above 41F. CDI: Products voluntarily discarded. REPEAT VIOLATION EHS will make long term compliance visit regarding 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 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 pico cooling in serving line cooler, reach in cooler, and walk in cooler (while covered) in deep pans. CDI: Products voluntarily discarded. Observed cheese and green salsa cooling in serving line cooler and reach in cooler. Observed guacamole cooling in serving line cooler. CDI: Products voluntarily discarded. See #20. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies present during inspection particularly concentrated in back store room where towels and single use items are stored. EHS recommends increasing pest control frequency.

4-501.11 Maintain equipment in good repair. Observed dishwasher trays with broken pieces that are no longer smooth and easily cleanable. Observed shelving in reach in cooler beginning to rust. REPEAT VIOLATION

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 reach in coolers with significant food debris build up. Ensure more frequent cleaning. REPEAT VIOLATION

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 wall behind main prep table with food debris and build up behind shelves. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pinto beans that were on the line just reheated below 165F. CDI: Product was rapidly reheated to 189F. All other reheats today were in compliance.

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 taco lettuce cooling in reach in cooler with 20 min left still at 54F. CDI: Product moved to the walk in and rapidly cooled to 41F. Observed pico cooling in walk in at a rate of 0F/min. CDI: Product was uncovered and relocated to increase air flow. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blocked cheese in walk in held at 43F. CDI: Product 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 .

3-501.15 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 taco lettuce and pico cooling in reach in cooler. Observed taco lettuce was tightly covered. Observed pico cooling in walk in cooler while tightly covered. CDI: Products uncovered and cooled in the walk in. REPEAT VIOLATION Continue to improve procedures and training to promote cooling. Overall facility has done additional training.

4-501.11 Maintain equipment in good repair. Observed dishwasher trays with broken pieces that are no longer smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some spoons with food contact surface having food debris stored as clean on the line. CDI: Spoons were rewashed. 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. Observed one pan of black beans from last night still cooling at 45F. CDI: Product voluntarily discarded. Product was too deep in the pan and there fore did not cool. EHS recommends to put less product in the hotel pan to properly cool. Overall cooling throughout facility has significantly improved over the previous inspections. Items such as cheese, salsa, and lettuces are being cooled with wax paper on top of them to comply with corporate requirement of covering items but still allowing for air flow around food within the container. PIC will coach employee responsible for cooling of the hot items in the evening. All other hot items were spread out across multiple pans and were less than 1” thick within the pan. All of these items were at or below 41F during the inspection. 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 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 black beans cooling in walk in cooler from yesterday filled too high in the pan. CDI: Product voluntarily discarded. REPEAT VIOLATION Future cooling violations will result in a RCP and/or permit action. Overall significant improvements have been made in cooling over the past inspections. See #20.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in coolers starting to chip. EHS recommends requesting replacements. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink near prep sinks coming loose from the wall and requires recaulking. Work order placed during inspection by the PIC. 4-501.11 Maintain equipment in good repair. Observed salad spinner basket with several cracks. CDI: Basket was ordered last week by manager. Facility is awaiting replacement.

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 fixed wall shelving to left of 3-comp sink with significant food debris and build up. This is where dirty dishes are stored before cleaning, however it requires cleaning at least daily to prevent pest harborage.

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 dish machine at 0ppm chlorine. EHS noticed that the line was not primed from the stock solution to the machine. CDI: Line primed and dish machine was then functioning properly. PIC stated that the machine has to be primed manually very frequently by staff. EHS and PIC discussed that there may be a hole/air leaking into the line. Machine was running constantly while EHS was on site prior to testing approximately half way through the inspections. PIC stated that the dish machine tech says this is normal and nothing is wrong with the line. EHS strongly suggests that machine is looked at/serviced again as the machine should not be losing prime during high use periods. EHS also strongly suggests that employees are checking the concentration very frequently to ensure that dishes are being properly sanitized.

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 mild tomato salsa cooling after 4 hours still above 45F. CDI: Product voluntarily discarded. Observed blanched jalapenos cooling at a rate of 0F/min. CDI: Jalapenos were uncovered to properly cool.

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 black beans in hot hold cabinet stored at 115F. CDI: Product was rapidly reheated to 205F as it was placed in the cabinet approximately 1 hour prior. REPEAT VIOLATION

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 blanched jalapeños cooling in walk-in cooler in a deep container with a lid. CDI: Jalapenos were uncovered to rapidly cool. EHS and PIC discussed/reviewed proper cooling methods including using shallow pans and no lids for products until they are 41F and below. Observed mild tomato salsa cooling in reach in cooler while in a deep 1/3 pan and tightly covered. CDI: Product voluntarily discarded. See above. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies present during inspection particularly concentrated in back store room where towels and single use items are stored. PIC stated that the pest control company was on site today treating. Continue regular treatment to mitigate fly issue.

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 reach in coolers with significant food debris build up. Ensure more frequent cleaning.

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. - REPEAT - Observed grilled chicken hot holding at 119F in hot holding well on prep table across from the grill. - CDI - PIC rapidly reheated chicken to above 165F (see temperature chart).

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 raw chicken holding above 41F in lowboy across from the grill as well as raw chicken and cooked steak holding above 41F in reach-in cooler (see temperature chart). Labels on containers indicated items had been prepped and placed in coolers less than 4 hours prior to inspection. PIC moved items to walk-in cooler to quickly cool. Do not store TCS items in RIC until it has been repaired. - VR - Verification required within 3 days to ensure RIC functioning properly.

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. - REPEAT - Observed blanched jalapeños cooling in walk-in cooler in a deep container with a lid. Jalapeños temperature did not change over a 30 minute period. - CDI - PIC portioned half of jalapeños into multiple containers and placed in an ice bath. Other half of jalapeños were placed in a perforated shallow pan and placed on the top shelf of the WIC. EHS observed jalapeños in ice bath to be 48F and jalapeños in perforated pan to be 42F 30 minutes later. PIC stated facility will begin using perforated pans to cool jalapeños.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 50ppm quat in multiple sanitizer buckets. - CDI - PIC emptied and refilled sanitizer buckets to properly concentrated sanitizer of 200ppm quat.

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 dish machine at 0ppm chlorine. EHS noticed that the line was not primed from the stock solution to the machine. CDI: Line primed and dish machine was then functioning properly.

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 TCS guacamole in walk in still cooling just before 4hours and above 41F. CDI: Guacamole was rapidly chilled to 41F with stirring and adding ice to the top of the product. EHS suggested using ice baths, frequent stirring, and not covering food. Per PIC corporate policies do not make uncovering guacamole an option. Due to persistent, repeat cooling violations, facility has agreed to do a Risk Control Plan (RCP) for cooling of the guacamole. REPEAT VIOLATION

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 sofritos on the line below 135F and black beans in the hot box below 135F. CDI: Items were rapidly reheated to over 165F as prep time was less than 2 hours prior. Overall facility has good monitoring practices for temperatures. EHS encouraged PIC to pay closer attention to items on the line that do not turnover as quickly to ensure they stay at 135F and above.

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 Observed TCS guacamole cooing in the walk in while tightly covered. CDI: Product voluntarily discarded. EHS reminded PIC that frequent stirring must be done of the product in the ice baths as well. REPEAT VIOLATION Per PIC corporate policies do not make uncovering guacamole an option. Facility has agreed to do an RCP.

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. Through discussion, facility receives overnight key drop deliveries and has no method to verify temperature of food when it is delivered. CDI: EHS and PIC discussed potential options for verification.

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 TCS guacamole in walk in still cooling after 4hours and above 41F. CDI: Guacamole voluntarily discarded. EHS suggested using ice baths, frequent stirring, and not covering food. Per PIC corporate policies do not make uncovering guacamole an option. If proper cooling continues to be an issue on future visits facility may be required to do a risk control plan (RCP) or have permit action taken. Some improvement made from previous inspection. REPEAT VIOLATION

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 shredded cheese in reach in cooler holding at 42F. CDI: Product rapidly cooled in walk in cooler to below 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed TCS guacamole cooing in the walk in while tightly covered. CDI: Product voluntarily discarded. EHS reminded PIC that frequent stirring must be done of the product in the ice baths as well. REPEAT VIOLATION Per PIC corporate policies do not make uncovering guacamole an option. If proper cooling continues to be an issue on future visits facility may be required to do a risk control plan (RCP) or have permit action taken.

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 case of burrito lids stored on the floor in supply room. CDI: Lids unboxed and placed on shelves.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed box of unwashed avocados stored over fully cooked steak in the walk in. CDI: Avocados relocated.

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 Observed guacamole cooling in the walk in at a rate of 0F/min. Observed shredded cheese cooling in walk in at a rate of .02F/min. CDI: Items moved to an ice bath. Cheese was separated and uncovered for cooling today. EHS and PIC discussed that best practices are to leave food uncovered for cooling in the walk in. EHS suggested using ice baths, frequent stirring, and not covering food. Per PIC corporate policies do not make uncovering food an option. If proper cooling continues to be an issue on future visits facility may be required to do a risk control plan (RCP) or have permit action taken. REPEAT VIOLATION

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 For more information on date marking please visit: http://meck.co/FoodSafety Observed facility has blanched jalapenos from yesterday that were placed in guacamole today and then guacamole was marked with today’s date. CDI: Items correctly dated for yesterday. PIC will be changing process to where jalapenos are blanched the same day that the guacamole is mixed. REPEAT VIOLATION Overall facility has an excellent date marking system and all pans were date marked appropriately besides the guacamole that EHS observed being made this morning. Date marking violations on the next inspection will result in full point deduction.

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 Observed food cooling in the walk in while tightly covered. CDI: Items were placed into ice baths. EHS reminded PIC that frequent stirring must be done of the product in the ice baths as well. REPEAT VIOLATION Per PIC corporate policies do not make uncovering food an option. If proper cooling continues to be an issue on future visits facility may be required to do a risk control plan (RCP) or have permit action taken.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in coolers starting to chip. No change from previous inspection. EHS recommends requesting replacements. REPEAT VIOLATION

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 pico (mild salsa) cooling at a rate of 0F/min. CDI: Product was uncovered for cooling initially but was still not making it in the reach in. CDI: Product was relocated to the walk in. EHS recommended that if corporate requires them to cover all food, that they utilize ice baths in the walk in and frequent stirring as well as attempting to completely eliminate cooling by preparing things as quickly as possible with all ingredients starting cold. REPEAT VIOLATION Some improvement as there were no issues cooling products overnight or from being hot held today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of chicken holding below 135F on the mobile order line. CDI: Item was reheated to over 165F. REPEAT VIOLATION Overall some improvement from previous inspection. All other items were properly hot held today and PIC was actively taking temps of things when EHS arrived. Facility has a food safety management system in place that has more oversight of temperatures.

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 diced jalapenos that are blanched with today’s date and guacamole that was mixed today with those same jalapenos with todays date. Jalapenos were blanched yesterday. CDI: Dates corrected. PIC stated they can carry the “blanched jalapeño” sticker forward onto the other pans as they make items to maintain continuity and know when the items was first prepared.

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 guacamole cooling in reach in cooler while tightly covered. Observed tomato salsa cooling in reach in cooler while tightly covered. CDI: Guacamole was moved to an ice bath to cool more rapidly. Lids were removed from the tomato salsa. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. CDI: Pans were separated some to allow for air circulation. Facility does not have adequate air drying space. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed shelving in reach in coolers is beginning to chip.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris in a few pans stored as clean. CDI: Pans were rewashed. NOTE: EHS noticed that dirty side loading of dishes for the dish machine is on the drain board where the sanitizer compartment is for the 3-comp. Dishes should flow from the same direction (from the center out or from the outsides toward the center) to prevent cross contamination. No cross contamination seen today as all items were going through the dish machine and the 3-comp was not set up for warewashing.

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 pinto beans from yesterday at 42F in the walk in. When EHS questioned PIC about cooling procedures (before showing PIC the temperature), PIC stated that the pan was too full and she was planning to discard the product. No temp had yet been taken of the item by the PIC. CDI: Item was voluntarily discarded. EHS encouraged PIC to take temps of carry over items from the previous day at the beginning of the shift to ensure no food is reused that did not properly 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 Observed pico (mild salsa) cooling at a rate of 0F/min. Product had a time stamp of prep of 9am. Product should be cooling at a rate of .0125F/min. CDI: Product was uncovered for cooling. EHS recommended that if corporate requires them to cover all food, that they utilize ice baths and frequent stirring as well as attempting to completely eliminate cooling by preparing things as quickly as possible with all ingredients starting cold.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in table warmer near grill below 135F. CDI: Product rapidly reheated. EHS suggested that the extra space in the warmer be filled with pans to prevent heat from escaping while other items are cooking. REPEAT VIOLATION

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 pinto beans cooling in pan, covered with papers from yesterday. Product as several inches deep and covered. Heavy condensation build up was on the paper. CDI: Product voluntarily discarded. See #18. Observed pico (mild salsa) cooling while tightly covered in a reach in. CDI: Item was uncovered and stirred to achieve proper temperature.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. Facility does not have adequate air drying space. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up on shelving in reach in coolers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans holding below 135F on hot line. CDI: Black beans rapidly reheated to over 165F (FR 207F).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. PIC stated that he has ordered 2 additional shelves in order to facilitate proper air drying, however shelves have not yet arrived. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed shelving in double door reach in cooler beginning to chip.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked and stored as clean. Facility does not have adequate air drying space for the amount of pans used daily that require drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed damaged/broken flap at walk in that is no longer smooth and easily cleanable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board where edge had become severely damaged and the plastic was beginning to come loose. CDI: Cutting board was voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up on gasket of reach in near grill and some food debris on inside of to go prep cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a box of unwashed peppers stored over washed and prepped items. CDI: Peppers relocated.

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 shredded cheese cooling at a rate of 0F/min. CDI: Product placed on ice bath and 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 shredded cheese cooling while tightly covered, in deep pans. CDI: Product placed in an ice bath for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. REPEAT VIOLATION Facility does not have adequate air drying space.

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

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

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device at can wash where hoses are connected to faucet. Verification required.

5-402.13 Conveying Sewage - P Observed trash compactor in back storage room. Compactor has holes in bottom of unit and will cause sewage to flow on floor that is not drained. Facility has not used device. Told them to get rid of compactor from facility and just continue taking trash to back area.