PAPA JOHN'S/SALSARITA'S EXPRESS

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed in undercounter hot holding cabinet container chicken wings that were reheated for hot holding roughly 1 hour ago below 135F. CDI - PIC reheated chicken wings back to 165F for hot 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of pico at flip top unit above 41F. See temp chart. Observed a three containers of pico and three containers of mild salsa in single door RIC above 41F from yesterday. CDI - PIC voluntarily discarded food. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pizza sauce without any time stamps. Pizza sauce can be held out of temperature for 10hours. Employee stated the sauce was just replaced. CDI - PIC was allowed to time stamp pizza sauce.

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 chicken covered with sheet pan in WIC. CDI - PIC removed sheet pan and broke apart whole chicken in shallow pans for rapid cooling. See temp chart. 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 . 3-501.15 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 22Qt. plastic food storage containers full of prepared pico actively cooling. EHS educated staff on better practices for cooling foods. CDI - PIC used ice paddles however; ice paddles are to small and were not frozen. PIC moved pico into smaller shallow 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed torn and deformed door gasket for H/H cabinet. Gasket shall be replaced.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed near grill area metal spatulas that are replaced and cleaned every shift which exceeds 4 hours. Through conversation with PIC which stated in-use utensils are cleaning every shift. CDI -PIC moved metal spatulas and pizza cutters to 3-comp-sink. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of mild salsa cold holding above 41F in flip top unit. See temp chart. CDI - PIC voluntarily discarded container of mild salsa. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in beverage double door RIC several TCS foods above 41F prepare from ambient air. Observed 11 containers of pueblo corn between 46F-48F, 7 container of prepared guacamole 44F-46F and a 22Qt container of salsa at 48F all with time stamp between 11:30AM-12:30AM exceed 4 hour cooling window. EHS instructed PIC to not store any TCS foods in double door RIC and educated PIC on cooling methods. Remaining foods that were below 41F were moved to flip top unit/low boy cooler and WIC. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed five containers of salsa with incorrect date marking stickers in beverage double door RIC. CDI - PIC removed Thursday date marking stickers and replaced them with Tuesday. EHs allowed PIC to keep food. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed date plate of coca-cola beverage double door RIC only for bottle beverages and packaged product only. CDI -PIC all TCS foods were removed from unit which had a ambient air temperature of 41F.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of ice on floors at the entrance of downstairs (garage) WIF. De-ice and clean floor at earliest opportunity.

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food debris and sticker residue. CDI- PIC moves dishes back to warewashing for re-cleaning and sanitizing. (-3) 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 .

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in multiple coolers above 41F; corn in WIC, dressings in lowboy, diced tomatoes and rice broth in large RIC. Items were relocated from lowboy gone into poor repair. CDI- PIC voluntarily disposes of items. (-1.5) 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 RIC in corridor between front and back of store and serving line lowboy in poor repair, not able to hold TCS foods at 41F and below. CDI- PIC voluntarily disposes of TCS items inside cooler and lowboy. Work order is placed for equipment. Fliptop above lowboy observed still holding foods at 41F and below, but EHS advises the PIC to monitor it with regularity to ensure foods remain at 41F and below, and either relocate foods to alternate coolers, or place on TPHC as necessary. (-0) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on floor of large RIC behind ware-washing area and in basement RIC. Remove at earliest opportunity so surfaces are smooth, cleanable, and not a source of contamination. (-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 deteriorated metal and debris on clean dish racks. Racks which can no longer be cleaned and sanitized should be replaced. Also observed food debris on top of knife box; increased cleaning frequency as needed. (-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 substantial build up of ice on floor at the entrance of garage WIC. De-ice and clean floor at earliest opportunity. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers stored as clean with sticker residue and significant food debris on blade of table top can opener. CDI- Dishes moved to warewashing. REPEAT. (-3)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef roast inside WIC at 50F, and sliced lettuce, sausage, and liquid eggs inside RIC above 41F. EHS observed RIC unit in defrost and food rapidly returning to 41F following the defrost cycle. PIC states roasts in WIC were wheeled out to accommodate the morning delivery, and voluntarily disposed of. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead German Cockroach inside downstairs beverage storage area. No escalation of points due to large improvement from previous inspection. No live pests seen onsite. (-1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open package of diced tomatoes in lowboy with bottom of other food container stacked on top of its unprotected contents. EHS advises more careful storage to prevent contamination of foods.CDI- Diced tomatoes voluntarily disposed of. (-0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on clean dish rack. (-.05)

4-501.11 Maintain equipment in good repair. Observed need for de-mineralizing and deep clean of clean dish rack to prevent re-contamination of clean dishes placed on surface with limescale and rust build up. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observer large can opener with signifigant food debris on blade. CDI-PIC removes can opener, recleans and sanitizes blade. (-1.5)

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 opened package of pepperoni and ground sausage in pizza-make unit without date mark. CDI- PIC labels with open ending date of this morning. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach on floor near WIC and several in downstairs WIC near the dry storage area. Pest control operation is ongoing, no harborage seen in the main kitchen or serving areas. See comment. (-2)

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf Observed knife secured to wall by tether according to airport weapon policy, however PIC states that the clean-in-place procedure does not include wash or rinse steps. EHS discusses with PIC the necessity to wash, rinse, and sanitize the knife despite clean-in-place. The PIC states they will have 3 metal containers set up in the future and wash in-use knives every 4 hours with the new 3 container set up. (-.05) 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food debris inside the sanitize basin of 3 comp sink. CDI- PIC drains and refills basin.

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 need for cleaning at dish drying rack. Rust, dirt, and debris seem on shelving unit. REPEAT. (-1)

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 significant rust on central AC ceiling vent. Cleaning or replacement is advised. (-0)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Package of precooked carnitas were on prep cart at 50 F. PIC was unsure of when food had been removed from cold holding or how long it had been out. CDI - EHS reminded PIC to make sure all food is accounted for and that corrective actions are taken immediately. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating food out of container in prep sink, next to unwashed vegetables. CDI - employee moved outside facility to finish eating.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee return to facility from hallway and handle trashcan before removing dishes from sanitizer in 3-comp sink. EHS reminded PIC that employee must wash hands. CDI - employee washed hands and dishes were rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed package of precooked carnitas on prep cart at 50 F. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Pizza sauce on TPHC did not have a time stamp. CDI - PIC voluntarily discarded food. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Pizzas were placed on TPHC at the completion of prep, when pizzas were 50 - 60 F. CDI - PIC corrected time stamps to reflect the time that ingredients for the first pizza were removed from the cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large quantity of mouse droppings under front counter. Observed large number of live and dead cockroaches throughout downstairs storage room. IMMEDIATE SUSPENSION issued.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Water from condenser was dripping on boxes in WIF in downstairs storage room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee attempted to dry pans with a paper towel. EHS reminded PIC to let equipment air dry. CDI - pans were rewashed.

4-501.11 Maintain equipment in good repair. Lid for pizza station prep top lid is damaged and separating with interior insulation visible.

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 dust buildup on oil filters on hood. Observed intact barcode stickers on storage bin containing rice and non-food contact surface of metal pans stored with other clean equipment. PIC removed metal pans to be washed.

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 open bag of sausage and pepperoni in reach in not date marked. PIC stated it was opened today. CDI PIC put food in metal pans and date marked pans 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer off by 4 degrees from EHS thermometer. CDI PIC discarded thermometer and opened a new thermometer that was accurate. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser at 3 comp not operating properly. Facility unable to make recommended concentration for Sink and Surface sanitizer. PIC stated that they will use chlorine until dispenser is repaired. Facility has chlorine test strips. REPEAT VR needed 9-11-23 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and Quacamole in reach in above 41F. Quacamole was made yesterday and Salsa was made about 1.5 hrs ago. CDI PIC voluntarily discarded Quacamole and put salsa in WIC to cool down. Previous 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 .

3-501.18 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 Quacamole with incorrect date mark. Employee verified that it was made yesterday but she put today’s date on container. EHS educated PIC on importance of properly date marking. 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 several pans of pinto beans cooling in the WIC covered and stacked 3 pans deep. Pinto beans were prepared 1-2 days ago and were above 41F. CDI PIC voluntarily discarded. PIC stated that they will not stack pans 3 deep and will uncovered pans until food is cooled to 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 sanitizer buckets outside of recommended range for sink and surface sanitizer. CDI PIC adjusted sanitizer buckets. REPEAT

4-501.11 Maintain equipment in good repair. Observed blast chiller not operating. Observed a leak in the WIC ceiling. EHS did not observe leak contaminating food in WIC. EHS recommended repairing or removing blast chiller from the facility.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee using cell phone and then transition into food handling. Observed another employee wash hands and re-contaminate on handles without a barrier. CDI - EHS educated and employees washed hands. -2-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed plastic container of raw chicken stored on top of raw pork inside upright reach-in unit. No physical evidence of contamination observed. CDI - EHS educated, raw chicken relocated to walk-in cooler and isolated to prevent potential contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed facility’s 3-compartment sanitizer dispensing system unable to produce adequate sink and surface concentrations (read at 0 P.P.M.). EHS instructed employees and PICs on how to manually make sanitizer solution. PIC manually made sanitizer solution with concentrations registering at 272 P.P.M. Staff instructed to discontinue use of dispensing system until repairs completed by Keystone.***3-DAY VERIFICATION REQUIRED. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 TCS foods to be > 41 F inside refrigeration units. All but one product was confirmed to have been prepared this morning prior to inspection. Refer to temperature chart. CDI - Items from this morning were relocated to walk-in cooler and the remaining food was voluntarily discarded. EHS discussed with PIC about implementing temperature logs for cold holding items.***3-DAY VERIFICATION REQUIRED TO ASSESS TEMPERATURES AND MONITORING LOGS.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held inside sanitizer buckets with concentrations of 0 P.P.M. Sink & Surface solution. CDI - PIC remade solution with concentration registering at 272 P.P.M. -0-

4-501.11 Maintain equipment in good repair. Observed 2x non-functional reach-in units, Also observed damaged under counter reach-in unit. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed JBL speaker stored on cutting board across from hot box & flat top grill. CDI - Item removed and board removed to be W/R/S. -0.5-

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 foods in warmer that were below 135F. Beans, queso, and steak were all holding below 135F. PIC stated that foods had been reheated and were in the warmer for approximately 20 minutes. CDI-foods were placed into the steamer to be reheated. REPEAT

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 pinto beans in the reach in cooler that were above 41F. Beans were labeled with a date sticker of Monday and had been in the reach in since yesterday.CDI-beans were discarded. EHS advised PIC to ensure that foods are pushed to the back of the reach in to make sure that temperature is maintained. Foods that were in the front of the reach in were above 41. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches and flies in kitchen. PIC advised to contact pest control . REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed container being used as a scoop in uncooked rice. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use utensil being stored on towel in reach in cooler that was covering up rust. CDI-utensil was placed in 3-comp sink to be rewashed rinsed and sanitized.

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 general cleaning of equipment needed. REPEAT

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 foods in warmer that were below 135F. Rice in the warmer was 112F. PIC stated that rice was in warmer for 2 hours. CDI-rice discarded. Beans in warmer were at 76F and were taken from the steamer to the warmer. CDI-beans were reheated to 165F. PIC observed that warmer was set to 88F which was not holding foods at correct temperate. PIC turned the warmer up.

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 pinto beans in the reach in cooler that were above 41F. Beans were labeled with a date sticker of Saturday PIC was unsure if beans had been taken out today.CDI-beans were discarded. 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 chicken and black beans in the reach in cooler that were cooling in metal containers while tightly packed and while covered. CDI-foods were taken to the WIC to rapidly cool down. EHS advised PIC to also utilize ice baths for the beans.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches and flies in kitchen. PIC advised to contact pest control . REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while prepping food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being wet stacked in dish area. CDI-times were unstacked.

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 general cleaning of equipment needed. REPEAT

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser at rear hand wash sink not working. CDI PIC placed roll of paper towels at handsink. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in flip top unit that were stored above 41 F. CDI- Items were placed in ice baths and allowed to cool down. REPEAT Observed lettuce, cheese, and sour cream in reach in unit on salsaritas side that were above 41F. Items were placed into the reach in around 7am. Unit was also off during inspection. CDI-items were moved to the WIC to quickly cool down. PIC plugged unit back up and was advised to allow unit to reach temperature before items were placed back into unit.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written procedures for pizzas being held on time. CDI-TPHC template was sent and filled out by PIC. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps for pizzas being held on time. CDI-pizzas were time stamped correctly. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. PIC advised to contact pest control .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on reach ins and equipment.

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 onions stored above cooked Italian sausage in glass door refrigerator. CDI- items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in flip top unit that were stored above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed four pizzas that were not marked with time in- time out stamp. CDI- PIC voluntarily discarded items.

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 three containers of pico de gallo that were cooling with lids on and another container on top of them. CDI- containers were placed on one level, uncovered, and allowed to further chill. REPEAT (full points).

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 one container of sugar that was not labeled. CDI- container was labeled.

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. Clean floors under shelving in walk-in cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed employee health policy does not have non typhoidal salmonella. CDI emailed correct employee health policy document to PIC.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have vomiting and diarrhea plan. CDI emailed information to PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser at rear hand wash sink not working. CDI PIC placed roll of paper towels at handsink.

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 salsa in walk in cooler not cooling at proper rate to meet cooling parameters. CDI changed cooling method.

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 salsa cooled in too great of volume to meet cooling parameters. CDI switched to smaller containers and proper cooling achieved. Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thermometer could not be located. 10 day verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on drain board.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility in need of replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of ground beef, diced tomatoes, and pico de galo that were stored above 41 F. Item were made yesterday. CDI- PIC denatured and discarded items into trash.

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 chicken that was not dated. CDI- items was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas that did not have a time in-time out stamp on the. PIC stated that employees "know" when the 15 minutes of the runtime for each pizza is up. Recommendation is to record times or come up with a more accurate way to dispose product.

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 ground beef, and chicken thighs cooling in deep, covered containers. CDI- Items were placed in shallow, uncovered pans and allowed to further chill. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry. REPEAT (full points).

4-501.11 Maintain equipment in good repair. Thermometer reading on refrigerator was 50 F at time of inspection. PIC will placed work order for unit. Unit will not be used until repaired properly. Replaced torn gaskets on refrigeration unit near front counter. Adjust door on refrigeration unit near front counter. 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 one employee wash hands and use bare hands to cut off faucet. CDI- health inspector educated employee. Employee rewashed hands properly.

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 steak and chicken thighs cooling in walk-in cooler not at the correct parameters. Employee stated that items cooked this morning. After cooking, items were placed in the blast chiller. Employee removed items and placed them in the walk-in cooler. CDI- items were placed in steamer, reheated, and allowed to begin the cooling process by going into the blast chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of steak and shredded chicken in hot-holding unit held below 135 F. PIC stated that items were only in unit for 15 minutes. CDI- Items were reheated to above 165 F.

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 items cooling in walk-in cooler in deep, covered containers. CDI- items were placed in blast chiller in shallow, uncovered containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets while serving food. CDI- employee removed jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraints while preparing food. CDI- employees put on hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed refrigeration unit reading 65 F. PIC stated that they will have someone come repair the unit. Until then, do not store any TCS foods in units.

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. Clean floors under equipment and in corners in kitchen area. Clean splash from walls behind prep stations in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink sitting on food prep surface during food prep. CDI- drink was removed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed items on serving line, cold holding unit behind the bar, and pizza prep unit that were all above 41 F. PIC stated that items at pizza station may have been in ther overnight. She also stated that the temperature was 41 F and below at 6:30 am. She did not record the temperature of product in pizza unit. CDI- PIC voluntarily discarded product on serving line and pizza station. Items in prep cooler behind serving line were taken to walk-in cooler and allowed to chill.

4-501.11 Maintain equipment in good repair. Pizza prep station and prep cooler behind the serving line had thermometer reading of 45 F and higher. PIC stated that he will have a work order placed for all units. Facility shall not store items in units until they are repaired. VR.

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. Clean floors in corners and under equipment. Clean splash from walls behind prep stations. Clean dust from ceiling above serving line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored above food prep surfaces during food prep. CDI- Drinks were discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a metal pitcher stored in the hand sink located near the front counter. CDI- Pitcher was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of steak that was held below 135 F. CDI- Container of steak was reheated to proper temp. REPEAT. Half points taken due to the amount of food out of temp.

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 items cooling tightly covered in walk-in cooler. CDI- Items were uncovered and allowed to properly cooler. REPEAT (1.0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touching roasted peppers with bare hands. Peppers were going to be used for salsa. There was not another kill step in process. CDI- Roasted peppers were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of diced chicken that was 99 F. CDI- Container of diced chicken was denatured and discarded into trash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, shredded lettuce, diced tomatoes, and diced chicken that were held above 41 F. CDI- items were discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility has a process in place for hot holding pizza, but no time in-time out was found on pizzas. CDI- template given to facility to begin time in-time out documentation.

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 items cooling at room temperature. Also, observed items cooling in deep, plastic containers. CDI- Items were discarded.

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 employee wash hands and cut off faucet with bare hands. CDI- Employees were educate immediately. Employees rewashed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick a bag of shredded cheese from the floor, then proceed to perform food prep without washing hands. CDI- All effected food was discarded. Employee removed gloves and washed hands.

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 pans of cooked, diced chicken that were stacked on top of each other in walk-in cooler. Containers were also covered. CDI- PIC stacked containers so that they will be partially covered. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Provided adequate means for cooling. Blast chiller is provided but an electrical problem is preventing it from being used. Ice machine in kitchen area is not working. Refrigerators that are used for cooling are being opened constantly. A solution needs to be found for this problem ASAP.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly 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 bag of cheese that was picked up of the floor hanging over other food during food prep and storage. CDI- All effected food was discarded into trash can.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting lettuce before washing it. CDI- Education was performed. Employee discarded lettuce into trash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- Containers were unstacked and allowed to air-dry.

6-303.11 Intensity-Lighting - C Observed an employee cutting cooked chicken in a space were the lighting was less than 50 food candles. CDI- Area will not be used for food preparation until sufficient lighting can be provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in solution with sanitizer concentration less than 200ppm quatt.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment in need of cleaning such as inside coolers and shelving.

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 including walk in cooler floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old oil and food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

7-201.11 Store toxic materials to avoid contamination. -P Observed containers of chemical cleaners stored above food prep sink; CDI chemicals properly stored.

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 Observed 5 large containers of cut lettuce sealed cooling inside walk-in cooler and inside stand up cooler measuring 51F; lettuce transferred into half pans and placed into walk-in cooler to properly cool. Facility is in need of RCP for proper cooling VR to ensure RCP is completed and in place.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (racks holding chicken in walk-in cooler).

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 Observed 2 containers of mild salsa made with diced tomatoes improperly cooling in sealed containers inside walk-in cooler measuring 48-49F. CDI lids removed and containers placed so air flow can flow across product.

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 scoop handles stored down in dry food products.

4-501.11 Maintain equipment in good repair. Observed split/torn gasket on stand-up proofer in need of repair; Observed chipped / damaged plastic containers in need of replacing.

NO POINTS DEDUCTED 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 cleaning issues to PHYSICAL FACILITIES. (Observed floor drain in storage room having old dead roach carcasses in need of removal).

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items (lunches / food) stored on shelf above food products in back walk-in cooler. CDI belongs moved to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large sealed container of ground sausage cooling inside stand up cooler measuring 99F; CDI sausage transferred into shallow pans and placed into ice bath.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

NO POINTS DEDUCTED 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed side panel of sneeze guard needed at register area; observed customers paying while within 18inches of open food containers on cold holding service line. CDI lids placed on first 4 containers on service line to protect from customer contamination / sneeze. VR to ensure a permenant repair.

4-501.11 Maintain equipment in good repair. Observed handles on rice cookers damaged in need of replacing (latching handle, fixed handle on lid)

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. ( flooring inside walk-in cooler, wire racks above 3 comp sink and prep sink, barrier held together with zip ties).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of flies near rice warmer. PIC directed to increase pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on rack for dishes stored as clean. CDI: Items pyramid stacked for air drying.

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 no handle on rice scoop. CDI: Scoop with handle provided.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee don gloves without washing hands. CDI: Employee washed hands and donned new gloves. 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 employee wash hands and turn off faucet with clean hands. CDI: Discussion with employee to turn off sink with barrier.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas hh below 135F. CDI: Pizzas voluntarily discarded. 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 salsa in WIC cooling tightly covered. CDI: Lids removed. REPEAT VIOLATION .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored on shelf. CDI: Items separated for drying. REPEAT VIOLATION

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed white foam cup lips stored exposed and out of the holder.

4-501.11 Maintain equipment in good repair. Observed gasket damaged on WIC. CDI: Gasket ordered. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee begin filling pitcher at handwash sink on front line. CDI: Employee directed to only use front sink for handwashing

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mixer stored as clean with food debris on it. CDI: Employee began cleaning item.

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 45F. -P Observed 5 gray containers of chicken cooling in WIC tightly covered and stacked upon one another. Meat went into cooler at 8am. Meat was 60F at 1:30pm. PIC was directed to separate and uncover chicken and cool it to 45F by 2pm or items would need to be discarded. CDI: At 2pm, items did not reach 45F and all gray containers of chicken were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding on line at 112F. CDI: Chicken reheated to 165F and new chicken brought from holding unit to line.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes, salsa, and chicken all cooling while tightly covered. All items were over 45F. REPEAT VIOLATION

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed squeeze bottle of oil not labeled. CDI: Employee labeled during inspection. REPEAT VIOLATION

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with unapproved jewelry while handling food. REPEAT VIOLATION

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one bucket of sanitizer stored on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket with wet cloth below 200ppm quat.

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 3 handles of scoops in food at pizza make station. CDI: Handles moved to be out of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked at beginning of inspection. CDI: Employee separated items during inspection.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler in salsarita's side. Observed damaged rice warmer. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed metal plates that hold drying dishes on rack coated in food debris and dust. CDI: Employee began cleaning metal plates during inspection.

| 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 missing wall guard/transition on corner in dry storage area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw bacon stored on fully cooked chicken, cooked bacon, and lettuce in reach in cooler. CDI- Operators Roderick Falls and Barron Rambert had storage corrected. See chart for temperatures. SR# 54739- Discussed the receiving, preparation, storage, and service of food items in question. No employee illness reported. Employee's observed using gloved hands and utensils to prepare and serve food items. Correction was made today with some foods during inspection. See item 31.

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 . Containers of lettuce tightly covered and stacked in the reach in cooler during the cooling process, more than two pans of diced tomatoes and more than five pans of chicken stacked and covered during the cooling process in walk in cooler #1, and large pan of lettuce tightly covered during cooling process in walk in cooler #2. CDI- All methods were corrected. Discussed with operator intent and/ or plans as to how to correct method by which foods are being cooled as this has been a repeat from previous inspections. Operator Roderick Falls did show where they have now added large venting holes to containers used to cool down chicken in the walk in cooler. Both operators discussed and advised of the complete cooling down of other prep items prior to them being placed in pans and then stacked in the walk in or reach in coolers. Suggestion was made to operators to document how and when items were cooled, also new method of cooling is to be documented to be provided by next inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One bottle of oil at the back prep area and three sauce bottles not labeled. CDI- verbal correction.

2-303.11 Prohibition-Jewelry - C. One employee wearing a watch and one employee wearing a bracelet during active food prep and service. CDI- verbal correction; operator advised employee's.

4-501.11 Maintain equipment in good repair. Torn gaskets in prep cooler units and reach in cooler units, damaged and falling shelving in multiple locations in the facility. Repair all.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on prep cooler gasket at the line. Cleaning is needed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Diced tomatoes and pico being placed on the service line, front prep cooler, and pizza prep cooler not under temperature control. Shredded cheese in pizza prep cooler not under temperature control. Food items in walk in cooler checked, and those items also not under temperature control. Both operators Troy Benge and Barron Rambert advised walk in cooler had been serviced less than 2 days ago. Exterior and interior air thermometers at 49F to 54F. All TCS foods were removed from walk in cooler and either placed on ice for rapid cooling or moved to walk in cooler across the hall. Most foods dated with today as the day of preparation. Operators were advised that return visit to be completed by August 25, 2014. Operator will use beverage cooler and walk in cooler behind facility until prep cooler and primary walk in cooler have been repaired.

3-501.15 Cooling Methods - PF. Large container of chicken, tightly covered during the cooling process. More than three pans of black beans tightly covered and stacked one on the other during the cooling process. Trays of cooked chicken stacked tightly one on the other, lid on top closed during the cooling process. Operator advised that policy is for all foods being cooled to be separated and uncovered until cooled down to 45/41F and below, then stacked and covered. CDI- All foods moved to larger beverage cooler and placed on ice for rapid cooling.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Metal pans at warewashing area stacked tightly while wet. CDI- method for air drying corrected.

4-101.19 Nonfood-Contact Surfaces - C. Two torn gaskets in prep cooler at front service area. Replace gaskets.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried debris in prep cooler gaskets at front service area. Dried residue under one fryer on main cook line. Cleaning is needed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Sanitizer at front counter near register "oily" in appearance. Operator, Roderick Falls, advised of sanitizer being changed out. CDI- Discussed two step process for cleaning in place. Surfaces must be cleaned first, and then sanitizer should be applied. Sanitizer was replaced.General comments: summary handouts and forms provided to operator today.

3-501.15 Cooling Methods - PF. Food items in both walk in coolers tightly covered and stacked during the cooling process. CDI- Discussed cooling method options; all methods corrected.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. No ambient air thermometer provided in the pizza prep cooler. Identical issue/ location at previous inspection. CDI- operator replaced thermometer.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use containers of sauce and dry mix not labeled per rule requirement. CDI- verbal correction to label with common name.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Box of taco shells stored on an overturned beverage crate. CDI- Verbal correction to store food and food contact items at a minimum of 6 inches off the floor. Discontinue using over turned beverage crates for storage.

4-901.11 Equipment and Utensils, Air-Drying Required - C. More than seven containers on the clean side drain board stacked tightly while wet. CDI- verbal correction; operator corrected.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried food debris in prep cooler gaskets throughout facility. Cleaning is needed. Filters in hood system on the Salsarita grill side need to be cleaned of dust and grease build up.