NOODLES & COMPANY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and service. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 portioned pulled pork cooling since 4/12/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Pulled pork voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 pulled pork cooling while in deep, covered, plastic containers during inspection. Pork had missed proper cooling window. CDI - Pork voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration below 200ppm quat during inspection. CDI - PIC refilled bucket with sanitizer holding proper concentration. 0 pts.

4-501.11 Maintain equipment in good repair. Observed ambient in WIC gradually and steadily rise to 47F during inspection. All TCS food temperatures in unit observed 41F or below. See temperature chart. Maintenance contacted during inspection. See General Comments for further monitoring and corrective action requirements. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines, cracked floor tiles, and missing floor tiles all throughout kitchen during inspection. Repair and/or replacement necessary. Repeat. 1 pt.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at handsink in women’s restrooms. CDI - PIC supplied. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy feta cheese in salad prep during inspection. CDI - PIC voluntarily discarded. 1 pt.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and water on main make line with no labels indicating their contents. Ensure all working containers are properly labeled identifying their contents. Repeat. 1 pt.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed rice cereal treats being cooled down uncovered while stored at customer pick up area. CDI - PIC covered with lid. 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 food debris build up on bottom of and in gaskets in cooler drawers during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines and cracked floor tiles all throughout kitchen area. Repair or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-303.11 Provide required lighting intensity. Observed employee phone being stored on prep table during inspection. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods or utensils. Observed lighting intensity of about 1 foot candle over handwashing area in women’s restrooms. Repair necessary. 0.5 pts.

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. 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 cooked and portioned tortellini, cooked and portioned tofu, portioned pre-cooked steak, and portioned pre-cooked pork cooling since 7/24/25 maintaining above 41F during inspection. See temperature chart. CDI - PIC voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rosa sauce, pesto sauce, and cajun alfredo sauce in stove prep maintaining above 41F during inspection. PIC stated they had been in unit for less than two hours. CDI - PIC removed sauces and placed on ice. EHS to follow up to verify method is maintaining proper cold holding temperatures. 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 .

3-501.15 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 cooked portioned chicken, cooked portioned tortellini, portioned pre-cooked steak, and portioned pre-cooked pork cooling since 7/24/25 that had missed cooling window. All items had been in RIC wrapped in plastic bags in a deep, plastic container overnight. PIC stated cooling methods typically include cooling in WIC uncovered. PIC was unable to verify if foods had been cooled properly due to their absence in the previous days. PIC and EHS deduced improper temperatures were likely due to incomplete cooling due to RIC ambient temperature maintaining 38F. CDI - PIC voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles on main line not labeled to indicate their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed rice cereal treats being cooled while being stored on customer pick up station uncovered. CDI - PIC moved to an area where food would not be subject to customer contamination. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of about 50ppm quat during inspection. CDI - PIC replaced with sanitizer maintaining concentration of roughly 200ppm quat. 0.5 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various heavily damaged cutting boards being stored as clean during inspection. Repair or replacement necessary. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. Certified food protection manager must be present during all hours of operation. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink by the ice machine. Soap must be provided at every hand sink. (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled egg and sliced tomatoes in the far left flip top unit above 41F. Food employee stated that they were placed in the unit an hour prior top inspection. Also observed precooked steak in the RIC at 44F. PIC stated that they were steak had been in the unit over night. -CDI- PIC voluntarily discarded the steak and the food employee placed the boiled eggs and tomatoes in the WIC to be quickly cooled. Tomatoes and eggs reached 40F by the end of the inspection. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2 flip tops and both drawers of the cooler drawer unit. Replace damaged gaskets. (0.5 pts)

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 large amounts of food debris on the top of the dish machine. Also observed food debris build up in the gaskets throughout the facility. Increase cleaning frequency. REPEAT*** (1 pt)

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 throughout facility. Repair the grout. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes being stored in a sanitizer bucket with no sanitizer. REPEAT*** (0.5 pts)

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 multiple gaskets on cold holding units with large amounts of debris/build up. Increase cleaning frequency. REPEAT*** (1 Pt)

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 missing vent covers/ceiling tiles in the back by the single service items and dry pasta.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed salad items with illegible dates due to condensation. CDI: Date sticker corrected. Observed no date mark on feta cheese in walk in cooler. CDI: Expiration date from when it was opened (yesterday) added to product. EHS noted that SOP for date marking indicates feta, mozzarella, and Monte a more (similar to mozzarella) cheeses are held until their manufacturer expiration date. EHS advised PIC that these products are only to be held for 7 days once opened. 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 . 3-501.18 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 several items held past expiration dates marked on products throughout facility including pastas and toppings. CDI: Items voluntarily discarded. Facility date marking system does not include adding dates to labels, only using day dots and AM/PM and day dot indicates when product is to be discarded. With this system it is imperative that products are properly discarded each shift as indicated to ensure compliance with date marking system. 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 udon noodles cooling from prep in tightly wrapped bags that were then tightly stacked in containers in the walk in cooler. CDI: Items moved to sheet pan, and bags opened to facilitate cooling in the remaining time. Observed pastas cooling while tightly covered and stacked in walk in cooler. CDI: PIC cooled pastas directly in ice bath. Employees who cooked and cooled the pasta recorded pastas at 34F-36F prior to putting them in containers. Ensure employees are temping pastas when they are removed from the water, and that pastas are cooled, transferred to storage containers and then immediately placed in the walk in cooler so they do not rise in temperature. 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 preparing food with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored in 50 ppm quat. CDI: Sanitizer bucket was refilled with properly concentrated sanitizer.

4-501.11 Maintain equipment in good repair. Observed cooler drawer gaskets, and gasket on left door of back line prep cooler damaged. Observed bottom cooler drawer broken. Observed small metal shelving unit in walk in cooler with rust build up.

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 units, reach in coolers, shelving in walk in cooler, exteriors of large pieces of equipment, and more hard to reach areas of equipment with significant build up. Observed hood and hood vent filters with significant build up. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout main cook line. 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 shelving where single service bowls and clean pans above 3-comp sink are stored with significant build up. Observed dust build up on AC vents and adjacent ceiling tiles throughout.

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. EHS observed in use utensils stored in running water at 61F. CDI PIC replaced water at correct temp of 150F. Repeat -.5 points

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 units, reach in cooler and sides of grill heavily soiled with food debris. Increase cleaning frequency. Points weren't escalated due to improvement. -.5 points Repeat

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two cracked AC vents above dry storage area, and missing ceiling tiles near walk in cooler door. Repeat -1 point

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 diced tomatoes cooling at a rate of 0.02F/min and shrimp cooling at a rate of 0F/min. Diced tomatoes were cooling in a container tightly covered with a lid. Shrimp was cooling wrapped in portion bags and stacked. CDI: PIC placed items in ice bath 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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs with handles touching food items such as spring mix, dumplings and meatballs. 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 73F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips. VR required within 10 days.

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 units, reach in cooler and sides of grill heavily soiled with food debris. Increase cleaning frequency.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two cracked AC vents above dry storage area, and missing ceiling tiles near walk in cooler door.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager present during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans with food debris while being stored as clean. CDI: Items were relocated to wash/rinse/sanitize. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed cheese sauce left over from yesterday reheated to 105F for use. Observed Alfredo sauce reheating in hot well at 72F, according to PIC Alfredo has been reheating for 1.5 hours. CDI: Cheese sauce was reheated to 177F, and Alfredo was reheated to 187F.

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 without a max/min thermometer for testing hot water dish machine. VR required within 10 days.

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 dust build up on AC vents and ceiling tiles throughout the kitchen. 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 two cracked AC vents near dry storage area. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three (3) noodle steamer baskets stored as clean on drying racks with minor dried food debris. All other food contact surfaces were clean to sight and touch. CDI - Steamer baskets were pulled for corrective cleaning. 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 .

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) scoop stored inside of cooked zucchini container with handle touching food. CDI - Scoop was removed and replaced with clean, readily available scoop.

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 food soil and debris on multiple non food contact surfaces, most notably the exterior surface and hot press grill and grill side shelving, shelving throughout kitchen area, and the interior bottom surface of the reach in cooler. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed approximately two (2) cracked A/C vent ceiling tiles in the kitchen area. Repair/Replace as needed. REPEAT. Note: No escalation in point deduction due to noted improvement in kitchen ceiling condition; previously noted loose and/or damaged ceiling tiles have been replaced and properly installed.

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 certified food protection manager on duty during hours of operation. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food soil and debris on multiple non food contact surfaces, most notably the exterior surface and hot press grill and grill side shelving, and the interior bottom surface of the reach in cooler. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two (2) cardboard dumpster with open doors and lids during inspection. CDI - Dumpster doors and lids were closed before returning to premises.

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 approximately three (3) warped or missing ceiling tiles in the kitchen area above the ware washing area. REPEAT.

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 certified food protection manager on duty during hours of operation. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce apples and cucumbers stored above cut and washed zucchini noodles in WIC. CDI - PIC reorganized WIC shelving to prevent potential contamination.

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 spring mix, cooked angel hair pasta and penne cooked prior to EHS arrival cooling in the WIC in containers covered with lids. CDI - Containers were opened to allow for more effective cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored in sanitizer below concentration. CDI - Weak sanitizer was removed bucket and replaced with newly prepared sanitizer at a strength of approximately 100 ppm.

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 two (2) single use salad bowl catering lids stored with exposed food contact surfaces. CDI - Lids were reoriented to prevent potential contamination.

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 food soil and debris on multiple non food contact surfaces, most notably the exterior surfaces of the high temperature dish machine and hot press grill, and the gaskets and interior bottom surfaces of the prep units.

5-205.15 Maintain a plumbing system in good repair. Observed small leak in the u-bend of kitchen area hand sink. Plumbing system was elsewise fully operational, maintained, and accessible. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed approximately three (3) warped or missing ceiling tiles in the kitchen area above the ware washing 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 some excess food soil on floors throughout kitchen area, most notably beneath the ice machine, pasta cooker, and prep units.

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 certified food protection manager on duty during hours of operation. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak in the u-bend of kitchen area hand sink. Plumbing system was elsewise fully operational, maintained, and accessible.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during inspection. CDI - Dumpster door was closed before returning to premises.

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 certified food protection manager during inspection. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs stored inside of garlic bread container with handle touching food items. CDI - Tongs were removed. REPEAT 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 food tongs and spoons being stored in hot water bath with accumulated food debris. CDI PIC changed water. 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 no max/min thermometer capable of testing hot water temperature in high temp dish machine. VR to be done by 04-07-22 REPEAT

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 certified food protection manager during inspection. - 1 -

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 written vomit and diarrheal plan available at facility. CDI by education. EHS emailed PIC 2017 food code information. - 0 -

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 wiping cloths with visible debris stored at frying station. - REPEAT - 1 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs stored inside of garlic bread container with handle touching food items. CDI - Tongs removed. 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 scoop stored in hot water bath with accumulated food debris. Clean as needed. CDI - EHS directed PIC to change water. - 0.5 -

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use boxes and cutlery stored on the floor in storage. Keep single use, single service items at least 6 inches off the floor. - 0.5 -

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 no max/min thermometer capable of testing hot water temperature in high temp dish machine. CDI by education. EHS emailed new food code requirements to PIC. Obtain max/min thermometer capable of testing high-temp dish machine by next inspection. - 0 -

5-205.15 Maintain a plumbing system in good repair. Observed small leak at hand sink near 3 comp sink. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce, Alfredo sauce, and cheese sauce hot holding between 90-112F in steam well. Hot well had not been turned on. Items had only been there for 30 minutes. CDI - Hot well turned on. All items reheated to at least 165F before being placed back into hot holding. EHS verified steam well holding above 135F before items were placed back into hot holding. - 1.5 -

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 few soiled dry wiping cloths stored on prep line. Maintain in use dry wiping cloths free of debris and soil. CDI - PIC replaced soiled wiping cloths with clean ones. - 0.5 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drink stored above clean linens in dry storage area. CDI - PIC moved employee items to proper location. - 0 -

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 some deep containers of tightly covered pasta cooling in deep covered container. Pasta was at 52 degrees F at 11:11 and reamined at 52 degrees F at 11:31. Cooling rate parameter calculator indicates that this methods would not achieve proper cooling parameters. CDI, PIC transferred pasta to shallow uncovered sheet pans to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker containers of spices / food ingredients not labeled by common name of food.

4-803.11 Storage of Soiled Linens - C - Observed soiled towel on shelf in prep area. Maintain with soiled linen. If used as in-use wiping cloth, maintain in sanitizer solution in between uses.

2-301.14 When to Wash - P - Observed food employee not wash hands when changing gloves to change tasks between handling soiled equipment and clean equipment for food preparation. CDI by instruction. Repeat. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed same employee not use barrier to turn faucet off after washing hands. CDI by instruction.

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 recently prepared cut tomatoe, shredded cheese and cut cabbage cooling in tightly covered containers that were prepared earlier today and above 41 degrees F in walk in cooler and prep coolers. CDI, tommatoes transferred to sheet pans uncovered to walk in cooler. Cut cabbage cooling temperature 1 at 11:05 am was at 44 and cooling temperautre 2 remained at 44 degrees F at 11:35. CDI, items relocated to uncovered containers in walk in cooler. repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer bucket but no sanitizer solution inside bucket. Operator filled bucket to ensure wiping cloths submerged in sanitizer solution between uses.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean single-service utensils stored in container collecting debris / soil.

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

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 light shield hanging from ceiling. General Comment: Observed small leak on celing at end of hood vent. Repair.

2-301.14 When to Wash - P - Observed food employee walk out of food preparation area in kitchen to distribute a to go order to customer then return to kitchen prep area but not remove gloves and wash hands before beginning food preparation. CDI by instruction. Ensure washing of hands and changing gloves when changing tasks and returning to food preparation area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed baking sheet tray and several lids stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chafing fuel stored over aluminum pans and clean linen. CDI, chafing fuel relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed several deep containers of pasta cooling in walk in cooler from earlier today. CDI, pasta transferred to shallow baking sheets to rapidly cool.

4-402.12 Fixed Equipment, Elevation or Sealing - C - Observed can wash / wall juncture in need of sealing. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on tall Randall refrigerator. Observed tall Randall refrigerator not currently working or in use. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of soil on top of dish machine.