NOODLES AND COMPANY

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handling wiping cloth to clean surfaces and then go back to preparing food without washing hands. CDI- education provided to employee and employee properly wash hands. 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 and use bare hands to turn off faucet and return to food preparation on line. CDI- employee rewashed hands and used a barrier to turn off faucet. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in prep area. CDI- soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almost all sauces in unit behind wok line holding 43-46F. CDI- all sauces in unit for greater than 4 hours were discarded. Sauces placed in the unit this morning at 9-10am were allowed to be brought to walk in to cool. Ambient air temp of unit observed at 37F. Unable to determine cause of temperature violation at time of inspection. Observed cooked portioned bags of beef in top of prep unit 48F and zucchini at 50F. CDI- beef was over stacked. Top layer removed and placed in walk in, zucchini voluntarily discarded. Facility has had cold holding violations noted on every inspection since March 2024. A long term compliance visit will be made to implement risk control plan for cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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. General cleaning needed for non food contact surfaces throughout including exterior of dish machine, backsplash area of food preparation sink, exterior of doors of refrigerators and equipment on cook line.

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. General cleaning needed of floors on cook line under equipment, wall on cook line behind steamer, walls near hot holding wells, and walls near food prep sink and dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layers of shrimp and pulled pork above 41F in the cold well at the wok station. PIC stated that the items were placed in the unit around 11:30am. The items closer to the middle/bottom were at 41F or below. EHS advised not stacking the products all the way to the top to help avoid cold holding issues. -CDI- PIC placed the items in ice baths in the WIC to be quickly cooled to 41F. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working spray/squeeze bottles of oils and sauces without labels. Once items are removed from their original container, they must be labeled with the common name of the product. REPEAT*** (1 pt)

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 heavy accumulation of food debris/residue on non-food contact surfaces throughout the facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 heavy accumulation of food debris/residue on the floors and walls throughout the facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee properly rewashed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touch face and not wash hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. EHS also observed sticker residue on a couple of dishes. -CDI- PIC moved items to dish pit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed temperatures of items in RIC above 41F. Observed ambient air of unit at 50F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** 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 individually portioned fettuccine noodles prepared earlier today cooling in prep unit in densely packed plastic container with individual bags closed. -CDI- EHS educated PIC on proper cooling methods and PIC opened bags, spread them out and placed items on an ice bath in WIC to facilitate rapid cooling. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 no label on spray bottle at cook line. -0-

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

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 dishes such as lids stored in containers with food debris and greasy residue. Observed table to the side of the pass through dish machine rack used for clean dishe storage with food debris and residue. Observed slicer stored in container with debris. -0-

4-501.11 Maintain equipment in good repair. Observed cold drawers not in use due to not functioning. Repair or replace. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dish machine in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 exterior and interior surfaces of nearly all pieces of equipment in need of cleaning such as RIC, prep units, oven, noodle warmer, turbo chef, and fryers due to food debris/food splash/residue. Observed metal shelving beneath equipment and those used for storage of clean dishes throughout in need of cleaning due to food debris and dust accumulation. Observed shelving area at cook line with food debris/greasy residue. Observed dust buildup on fans of WIC. Observed dust buildup on vents of ice machine. Observed interior surfaces of knife holding rack with debris. Observed dusted shelving where single-use and single-service items are stored. Increased and more thorough cleaning frequency recommended. -0.5-

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 soap dispensers in need of cleaning due to dust accumulation. Observed wall between FOH and cook area in need of cleaning. Observed food splash on walls throughout. Observed ceiling tiles in need of cleaning. Observed debris on floors, especially in hard to reach areas, beneath and behind equipment and beneath storage shelves where single-use and single-service items are stored. Increased and more thorough cleaning frequency recommended. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and speaker stored on table with single-use items. -CDI- Items were removed. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauces in hot well being held below 136F. PIC stated that they were reheated this morning. CDI PIC moved sauces off the line and chef will reheat them. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned noodles and pot stickers in prep top above 41F. The pans were filled above the fill lines of the containers. PIC stated that they were put in the unit yesterday. CDI PIC discarded top portion of food in the containers. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned bags of pasta in the prep top above 41F. See temperature chart. CDI PIC voluntarily discarded. REPEAT EHS also observed cooked steak in the Reach in cooler above 41F. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 a container of cooked steak in the reach in not date marked. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed portioned bags of pasta cooling in the prep top. These were packed tightly in deep containers and put directly into the prep top unit without cooling down first. CDI EHS educated PIC voluntarily discarded the pasta that was prepped prior to today and put the others in the WIC and cooled down to 41F. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a bottle of oil at the grill not labeled. CDI PIC labeled oil.

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 2 sanitizer buckets stored directly on the floor.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in water at 75F. Water was not running. CDI EHS educated PIC and she took utensils to the dish room to be w/r/s.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the grill with deep grooves and black discoloration. REPEAT

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility does not have a max/min thermometer for the high temperature dish machine. VR needed 11-14-24

5-205.15 Maintain a plumbing system in good repair. Observed water at front handwashing sink draining extremely slow.

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 of WIC and floors throughout the facility with large amount of debris and buildup. PIC stated that it is the grout that makes the floors dirty. They wash the floors every night.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield on the inside of the ice machine with buildup in multiple spots.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned bags of pasta in prep top above 41F. Also observed Mediterranean dressing, tofu bags, and salad bowls stacked too high in the prep top above 41F. CDI PIC discarded the pasta and tofu bags and put the Med dressing and the salads in the WIC to cool down ( these were prepped this morning). REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 portioned pasta in plastic bags tightly stacked in a pan in the prep top above 41F. PIC stated that they were portioned yesterday and probably not cooled down correctly. CDI EHS educated PIC and he voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups next to cash register unprotected. REPEAT

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 3 baking trays with chipping finishes on the food contact surface. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board with deep grooves that can no longer be effectively cleaned and sanitized. CDI PIC voluntarily discarded and put out a new cutting board.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles and steak in tall reach in unit above 41F. PIC stated that the steak was prepped about an hour ago. CDI PIC put steak in the WIC and cooled down to 41F. 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 Observed portioned steak in small plastic bags cooling in tall reach in unit. They were tightly packed in a deep pan. CDI PIC divided steak into 2 pans and put in the WIC to cool down quickly. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scooper stored unprotected on top of ice machine.

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 containers stored unprotected on top shelf of drying racks.EHS advised to invert clean dishes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups next to cash register unprotected. CDI PIC put cups on prep table behind cashier.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several baking trays with corrosion and chipping finishes. EHS advised PIC to replace trays.

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 equipment and coolers with large amount of food debris throughout facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw breaded chicken stored over zucchini. CDI- Zucchini 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 containers and noodle baskets in the clean dish storage area soiled with old food debris. CDI- Items 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 .

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 low reach in need of cleaning

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara, cheese sauce and broth holding below 135F in the hot well. CDI- Items reheated in the water bath. 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 spaghetti, udon, egg, macaroni and macaroni noodles holding above 41F in prep top 4. CDI- All noodles placed on TPHC. Unit is broken and employees have been using ice. Ice must surround all sides of container in order to effectively keep items cool. Ice was only on the bottom of the containers. 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 Observed noodles stored on top of ice not submerged in ice. Noodles were not in temp. CDI- Items placed on time. 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 .

4-501.11 Maintain equipment in good repair. Observed prep top 4 broken. Unit is not functioning. Get fixed prior to holding items cold it unit. Bottom of unit was left empty.

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 prep top 1 and 2 with standing water. Observed prep top 3 in need of cleaning. Observed knife holder in need of cleaning. Observed outside of dish washer in need of cleaning. Observed ice machine door in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout at grill 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 floors in need of cleaning under and around equipment.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed manager handle soiled dishes, then go to put away clean dishes. CDI- Hands washed and dish re-washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed clip board in handsink. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicing equipment stored in a bin soiled with food and debris. CDI- Slicer 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 .

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, steamers and grill area in need of cleaning. Observed shelves at the front dry storage area and dry dish storage area in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout at the back prep tops, dish machine and dry 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 floors in need of cleaning under and around equipment.

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 four bin without a label in the front kitchen area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hot water bath units in need of cleaning. Observed shelf housing oils in need of cleaning. Observed shelves at the front desk area 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 floors under and around equipment in need of cleaning.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed un-updated version of EHP without the sixth illness. CDI- PIC was direct to the website and printed the copy and posted at the facility at the time of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pasteurized eggs and raw shrimp boxes next and toughing each other that may potentially cross contaminated in the WIC. CDI- PIC separated the items and rearrange then order.

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 several plastic tubs of cooked noodles in the WIC with the temperature range 43F-46F. About 30 minutes later temperature were not changed. CDI- PIC ice bath noodles to quickly cooled.

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 at 101F and chicken broth at 109F on the hot well. Items were put in the hot well about 30 minutes ago. CDI-PIC reheat items to 165F and keep hot.

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 several containers on the flip top were above 41F. CDI- PIC ice bath in about 15 minutes temperature came down to 41F. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed several tubs of cooked noodles in WIC trying to cool with tight lids covered. CDI- PIC ice bath items to cool.

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 a container of spice and oil without the name labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects in and around the dishwasher machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans on the shelving.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed the facility without the high temp dish plate for the high temp washer machine. VR within 10 days (11/7/22)

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 food build up and dirty floor throughout the facility, splashing spots on the celling above the cookline, shelving housed the cooking oil need to be cleaned.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email.

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 meatballs in the cold drawer holding above 41F. Observed penne, macaroni noodles and pot stickers in the low reach in holding above 41F. Observed tortellini in the prep top holding above 41F. CDI- Items are within time/ temp parameters and were placed in the walk in cooler to cool.

4-501.11 Maintain equipment in good repair. Observed bottom cold drawer broken. Get fixed.

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 low reach in units 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 floors in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handwashing sink. CDI- Paper towels placed at sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed nozzle of soda machine heavily soiled with sticky residue.

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 in the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm solution. CDI- Sani bucket re-made

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed spatulas stored in water without running water to flush particles. CDI- Water ran over utensils

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed upper plate of drink machine heavily soiled with sticky residue debris.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all of the necessary information.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan at facility. CDI- EHS email plan to PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored on top of mushrooms. CDI- Chicken removed.

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food.- P Observed oil stored in QUAT sanitizer spray bottles. CDI- Items discarded. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of liquid without a label. CDI- Bottle labeled.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low reach in unit in need of cleaning. Observed upper plate of drink machine in need of cleaning. Observed case holding knives in need of cleaning. Observed containers housing lids 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 floors in need of cleaning, especially under and around equipment.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC without knowledge of employee health policy, cooling methods, cold holding and general food safety. Serf Safe certified PICs are both away from the facility as of today. When EHS arrived PIC stated the prep top unit in the back near the tall reach in is not functioning. Even though unit was not functioning food was still placed in the bottom and the top of the unit. The top of the unit was filled with ice, however, containers were not submerged in the ice to maintain temperatures. Only the bottom of the pans were touching the ice. Temperatures cannot be maintained if ice is not properly used. EHS advised PIC to either use TPHC for if items are placed in the unit or do not use the unit at all. PIC opted to use the top of the unit ONLY on TPHC. Items will be held for 4 hours and time stamped. Front line unit is needed for service. There are no other units to conveniently house items. EHS will make a compliance visit to ensure cold holding issue is corrected. CDI- EHS educated PIC in the areas necessary and emailed all relevant documentation. This is the fourth consecutive time facility has been out on cold holding. Facility will have a risk control plan put in place. A copy of the plan was printed and left at the facility. PIC will fill out document and send back to EHS. NOTE: EHS thoroughly reviewed inspection report and updated 2017 food code with PIC. EHS walked PIC through used of TPHC ( time stamp and procedures). EHS also reviewed risk control plan with PIC. EHS stated to PIC, risk control plan will be written based off of inspection report. PIC already has temperature logs. Logs will be sent to EHS every other Friday.

2-102.12 (A) Certified Food Protection Manager. Observed no CFPM on site at the beginning of inspection. CDI- Manager came in for work near the end of inspection with CFPM certificate.

2-103.11 (O) Person in Charge. Observed PIC without knowledge to employee health policy. CDI- EHS emailed copy of health policy to facility.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan/ procedures. CDI- EHS emailed vomit/ diarrhea plan

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and slicer soiled with old food residue. CDI- All items taken back.

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 noodles cooling at a rate of .03. Observed tomatoes cooling at a rate of .025. CDI- Lids removed for proper cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, shrimp, and beef in the non functional low reach in unit holding above 41F. Observed cabbage, tomatoes, chicken and steak in the non functional prep top unit holding above 41F. CDI- All items were within time/ temp parameters. Items in the low reach in unit were moved to the other unit for cooling. Items in the prep top were placed on TPHC. EHS advised PIC to use smaller portions in the prep top unit to keep from wasting large amounts.

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 pasta cooling with tight fitted lids. CDI- Lids removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of soups stored at the 3 comp sink under the detergent dispenser. Detergent was leaking onto soup bags. CDI- Items rinsed and removed from the area.

4-501.11 Maintain equipment in good repair. Observed tall reach in unit and prep top unit not functioning properly. Both units are needed for facility use. Not having the units would be inconvenient to facility. Get both unit fixed asap. The prep top unit ambient air temp was 56F when first temped. Over time the temperature went to 47F. EHS notifies PIC of the temperature change. EHS advised PIC to watch temp to see if it drops to 41F. PIC stated she will get unit checked out just in case.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed front low reach in unit in need of cleaning. Unit is holding standing water. Observed upper plate of drink machine in need of cleaning. Observed shelves housing noodles 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 floors in need of cleaning, especially under and around equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes with food and sticker. CDI- Items sent back to be washed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in the prep top, chicken, crusted chicken, dumplings in the cold drawer holding. CDI- Items placed on time.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meatballs in the cold drawer unit holding above 41F. CDI- Meatballs discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top units and exterior of tall reach in unit in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout. Areas of low grout are holding standing water. Standing water has an odor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. CFPM certificate expired last month.

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 noodles cooling at a rate of 0. CDI- Noodles placed on a sheet tray to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ramen noodles, egg noodles and meatballs holding above 41F in the prep top (noodles) and cold drawer beside the grill (meatballs). CDI- Meatballs discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth in sanitizer bucket with no sanitizer. CDI- Sanitizer changed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed drink machine nozzles in need of cleaning.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket heavily soiled with food and debris.

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 handle of tongs stored in food container with noodles.

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 vents above back water bath unit heavily soiled with dust and debris.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. CDI- CFPM came at the end of the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the middle handwashing sink. CDI- Paper towels placed at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several bowls heavily soiled with old food debris. CDI- Bowls taken back to be re-washed.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomato basil soup on the floor of the walk in cooler. CDI- Soup removed from floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor. CDI- Bucket removed from the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping clothes not in sanitizer. CDI- Wiping cloths placed in sanitizer.

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 spatulas in 67F standing water. CDI- Water was turned on to run over utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf in between grills heavily soiled with food debris. Observed prep top units in need of cleaning throughout.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled pans stored as clean. CDI- Pans were taken back for rewashing.

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

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