CHIPOTLE MEXICAN GRILL #2521

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm quat. CDI- Bucket refilled to proper concentration. (-0.5)

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 dark residue accumulating inside lowboy gasket directly across from cook line. Increased cleaning frequency is advised. (-0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cheese inside shredded stated to be last used several days earlier. CDI- Shredded washed, rinsed, sanitized. (-1.5)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed dish machine jammed with large equipment inside, not able to be used. PIC has placed work order. 3 comp sink presently being used for all ware-washing. (-0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed knives on magnetic strip and dishes stacked on clean rack while still wet. CDI- Items placed and separated on rack to facilitate drying. (-0.5)

4-501.11 Maintain equipment in good repair. Observed two cutting boards with deep scoring, no longer cleanable. Replace at earliest opportunity. (-0.5) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed dish machine not functional. PIC states a work order has been placed and machine is scheduled for replacement on 11/28. Facility will rely on 3 comp sink and quat sanitizer in meantime. (-0)

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 torn caulking with dark residue developing at attachment of prep sink and wall in main kitchen. Repair caulking so it is cleanable and well sealed. (-0)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC procedure form still blank. CDI- PIC fills out form during inspection. (-1.5) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 black residue on plastic shelf inside WIC. Clean at earliest opportunity. (-0)

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed PIC not able to demonstrate knowledge of reportable illnesses. CDI by instruction. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee handle soiled trash can then sanitize hands but not wash before handling clean equipment. CDI, employee rehashed hands. Improvement made since previous inspection. Points not escalated today.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee pick soiled item up off ground after washing then proceed to handle clean singles-service articles. Observed employee handle soiled equipment at 3 compartment sink then handle clean equipment from dish machine but did not wash hands between task changes. CDI, employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot held on line at 122 degrees F. CDI, rice voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of cleaning agent left on counter over clean single-service articles. CDI, chemical relocated for proper storage.

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 sliced cheese still in cooling process in tightly covered containers as well as pico cooling in tightly covered deep container in reach in cooling from around 9 and 9:46 am remaining between 43-46 degrees F. CDI, pico and sliced cheese voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 sliced cheese still in cooling process in tightly covered containers as well as pico cooling in tightly covered deep container in reach in cooling from around 9 and 9:46 am remaining between 43-46 degrees F. CDI, pico and sliced cheese voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live flys.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled garbage can then change gloves to go back to station and handle clean equipment and food preparation. CDI, employee changed gloves and washed hands .

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 food item and rice bag stored on ground.

4-501.11 Maintain equipment in good repair. Observed lid cracked on produce spinner equipment. Operator stated equipment no longer used. Remove if no longer necessary to establishment.

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 some debris accumulating on shelving inside tall reach in refrigerator and top of dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans at 119 F and queso at 106 F in hotbox. CDI - employee reheated both items above 165 F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans in dish area. CDI - employee separated pans to be air dried.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on handles. CDI - EHS educated and hands re-washed.

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-1TSQ. Observed tomato salsa and taco lettuce > 41 F. Refer to temperature chart. All other products recorded < 41 F. CDI - Items relocated to walk-in cooler to cool to < 41 F.

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 shredded cheese (x2) cooling tightly covered inside upright walk-in cooler. Product placed to cool in WIC prior to EHS arrival. CDI - Product uncovered to allow proper cooling to < 41 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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed several containers of taco lettuce cooling tightly covered inside upright reach-in and walk-in cooler units. CDI - Products inside upright reach-in unit relocated to walk-in cooler; all containers uncovered to allow proper cooling to < 41 F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked at utensil shelving unit next to dish machine. CDI - Utensils separated to allow proper air drying.

4-501.11 Maintain equipment in good repair. Observed cracked lid on salad spinner. Repair or replace salad spinner.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on handles. CDI - EHS educated and hands re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 steak < 135 F at steam well. Product was placed on the line 30-45 minutes prior to EHS arrival. CDI - Steak re-heated to 177 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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed several containers of taco lettuce cooling tightly covered inside upright reach-in and walk-in cooler units. CDI - Products inside upright reach-in unit relocated to walk-in cooler; all containers uncovered to allow proper cooling to < 41 F.

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 scoop handle lying on ice in ice bin. CDI - Scoop handle repositioned upwards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on multiple metal containers at dry rack station. CDI - Utensils repositioned to allow proper air drying.

4-501.11 Maintain equipment in good repair. Observed cracked lid on salad spinner. Replacement needed.

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 three containers of lettuce cooling tightly covered in walk in cooler. CDI - PIC uncovered all containers. - 0.5 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on top of single-use articles and above wiping cloths. CDI - PIC moved meal. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of oil and few metal canisters containg spices without labels. CDI - PIC labeled items. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of tea stored on floor in walk in cooler. CDI - PIC moved items off of floor. - 1 -

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 food employee turn off faucet with bare hands. CDI - Employee washed hands and used paper towel to turn off faucet. - 0 -

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature of chicken at 144F. Observed second final cook temp at 155F. CDI - Chicken was cooked to 168F before being placed into hot holding. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed reheated steak hot holding at 99F in hot well. CDI - Employee reheated steak to 165F before placing it back in hot holding. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce, tomaotes, guac, and cheese tightly wrapped while cooling in WIC. CDI - Items were uncovered to facilitate cooling and air flow. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading 0ppm of QUAT sanitizer. CDI - Sanitizer buckets were filled to the correct concentration. - 0 -

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 measuring spoons stored inside of spice container with handle directly contacting food items. CDI - Measuring spoons removed. - 0 -

4-501.11 Maintain equipment in good repair. Observed cracked lid on salad spinner. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee drink hanging on shelf.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Commercially pre-cooked, sous vide pre steak re-heated to 127F for hot holding. CDI - Placed back on grill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal bins. CDI- Observed wet stacking of metal bins and such. REPEAT. ADD MORE SHELVING FOR AIR DRYING.

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 pulled pork, barbacoa, and carnita in WIC from last night without date marking. CDI - Items labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal containers wetstacking on drying rack. Consider adding more shelving for drying.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer recorded below 50ppm. CDI- Tubes adjusted, sanitizer dispensed at correct concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Pico and lettuce cooled incorrectly; silan wrapped tightly over containers. CDI- Wrap uncovered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. REPEAT. This is 7th violation in a row. Facility must make a Risk Control Plan to address wet stacking and submit to EHS.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Two sanitizer buckets recorded low (<50ppm Quat). CDI- Exchanged.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. REPEAT. This is facility's 6th violation in a row of wet stacking. Facility must address issue immediatley by next inspection.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands but did not use barrier to turn faucet off. CDI- Explained to employee proper handwashing. Employee re-washed hands

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One knife soiled with some debris. CDI- Brought to sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Prepped lettuce holding above 45F (see chart). CDI- Discarded. REPEAT. Assurre lettuce is held at or below 45F.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One sanitizer bucket stored on floor. Keep off floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal bins and sheet trays. REPEAT.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store unwashed produce separated from other ready to eat foods. Observed 1 box of unwashed produce stored above ready to eat foods in walk in unit. CDI, foods relocated for proper storage.

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 lettuce prepared earlier in day according to PIC still in cooling process in prep refrigerator in tightly closed containers. CDI, operator voluntarily discarded lettuce and proper cooling methods discussed with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce cold held at prep line at 61 degrees F. CDI, operator voluntarily discarded lettuce. Observed several pans of lettuce held in prep refrigerator above 45 degrees F that PIC stated was prepared earlier in the day. CDI, operator voluntarily discarded lettuce.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce prepared earlier in day according to PIC still in cooling process in prep refrigerator in tightly closed containers. CDI, operator voluntarily discarded lettuce and proper cooling methods discussed with PIC.

2-402.11 Effectiveness-Hair Restraints - C - Observed an employee handling food with beard behind front counter. Ensure beard restraint is worn when required.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several pans and equipment being wet stacked on drying rack and near grill. Repeat.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed 1 tea urn nozzle accumulating soil. Improvement made since previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beans on steam well hot held at 99 degrees F and steak hot held on table at 122 degrees F.CDI by instruction to reheat beans and steak voluntarily discarded by PIC.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several stacks of metal pans being wet stacked on storage rack. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed bag of clean linen stored on ground near office. Store 6 inches above ground.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed some rubber spatulas with cracks and crevaces.CDI, operator removed items from use.

2-301.14 When to Wash - P - Wash hands after activities that contaminate them. Observed food employee touch ground and not wash their hands. Observed a food employee not wash hands when required but only use sanitizer. CDI by instruction.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - All food shall be safe, unadulterated and honestly presented. Observed menu stating that steak was offered medium rare on menu but label on box states that steak is fully cooked. CDI by instruction.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed salad spinner not clean and last used the day before according to PIC. Repeat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed clean utensils stored soiled and in soiled container near prep area behind front counter. Repeat. CDI, utensils relocated for cleaning.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed consumer advisory on to go menu that states that steak is medium rare. Labeling on box states that steak is fully cooked. CDI, remove consumer advisory on menu if steak is fully cooked or add proper consumer advisory on menu board if steak is undercooked.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed tea stored on ground in walk in cooler.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal pans being wet stacked. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean linen stored on ground near office.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed boxes of single-service containers stored on ground near back storage shelf and near ware washing area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 cutting board with heavy scratching or scarring. CDI, improvement made since previous inspection.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed speaker stored over food prep table in kitchen with cords over food equipment.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ensure food equipment is cleaned at required frequency. Observed lettuce spinner with food debris and prep began in morning. CDI by instruction. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed food bowls and pans stored clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken hot held at 119 degrees F on serving line. CDI, operator reheated chicken to required temperatures. 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 blanched peppers cooling in reach in refrigerator at 54 degrees F in tightly covered container. CDI, cover removed partially to facilitate heat transfer.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed pans and bowls being wet stacked.

4-501.12 Cutting Surfaces - C - Observed 3 cutting boards with heavy scratches and scarring. Resurface or replace as needed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store unwashed produce separate from other ready to eat foods. Observed unwashed produce, including limes, stored over ready to eat foods in walk in cooler. CDI, operator relocated foods for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P- If a chemical sanitizer other than chlorine, iodine, ora quaternary ammonium compound is used, it shall be applied in accordance with EPA - registered label use instructions. Observed Pure hard surface disinfectant and sanitizer, EPA REG # 72977-5-73912 used on cutting boards and utensils according to PIC. Epa data sheet states from manufacturers website that the product shall not be used on utensils, dishes or glassware. CDI by instruction.

E3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer solution. Observed 2 wet wiping cloth stored on equipment and counter surfaces and wet wiping cloth hanging from sanitizer bucket.

3-304.12 In-Use Utensils, Between-Use Storage - C - In-use utensils shall be stored in a clean, dry area, in the food with handle out of product or in hot water at 135 degrees F and above. Observed utensil used for rice oil with handle stored in the oil.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - store clean equipment in clean, dry areas. Observed clean utensils stored in containers collecting food debris. Repeat.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test kid or other device that accurately measures the concentration of sanitizer solution provided for Pure Hard Observed Pure hard service disinfectant and food contact surface sanitizer used on site for cutting boards and food contact surfaces but with no test kit available. CDI by instruction.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some cardboard boxes and bag of trash on ground near back exit door.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed onions stored next to raw chicken boxes. CDI, onions relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed 2 scoops used for dry food ingredients with dried soil residues on food contact surface. CDI, scoops relocated for cleaning.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed some clean equipment stored in pans located below prep table and some pans collecting food debris.

4-501.12 Cutting Surfaces - C - Observed 2 cutting boards with heavy scarring or scrathes. Improvement made since previous inspection.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed a food employee not vigorously rub hands for 10 to 15 seconds when washing hands. Repeat. 2-301.14 When to Wash - P - Wash hands before doning gloves. Observed food employee change gloves without washing hands. CDI by instruction.

•Ensure equipment is properly washed, rinsed, and sanitized. Oberved dishwasher rinsing equipment in water that were filled with soap suds and not able to properly, wash, rinse and sanitize equipment. CDI, operator drained rinse vat and refilled with clean rinse water.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed chicken hot held at 129 degrees F along line. CDI, chicken reheated to proper temperature.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Ensure clean equipment is properly air dried after cleaning. Observed several stacks of containers being wet stacked thoughout kitchen. Repeat. Verification required for action planning.

4-501.12 Cutting Surfaces - C - Observed 3 cutting boards with heavy scars or scratches. Operator removed items from use. 4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable and free from cracks. Observed ice scoop handle broken. CDI, operator removed equipment from use.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed stereo stored on drink mix boxes in kitchen.

2-301.12 Cleaning Procedure - P - Rub hands for 10 to 15 seconds when handwashing. Observed food employee not vigorously rub for 10 to 15 seconds when washing their hands and proeed to turn faucet off with their bare hands. CDI by instruction.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed bleach sanitizer strips above 200 ppm as measured by test paper in sanitizer buckets. CDI, bukets refilled by PIC with quat sanitizer at required conentration.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after washing. Observed several metal containers and pans being wet stacked on drying rack near 3 compartment sink.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Provide test kit for sanitizer solution. Observed facility storing wet wiping cloth in chlorine sanitizer but did not have chlorine sanitizer test kit available. CDI, operator discontinued using chlorine sanitizer and refilled buckets using quat sanitizer.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed all sanitizer buckets with heavy food debris and less than 50ppm quat. Observed about 100ppm quat in 3 compartment sink. CDI by emptying and refilling all buckets and sink.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pinto beans with cold spot of 109F off of stove and about to placed in steam table to be held hot. CDI by reheating to above 135F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced beef on steam table 108F. CDI by discarding.

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 Use walk in cooler for cooling foods after preparing and before placing in glass door reach in cooler. Observed several containers of lettuce prepared about an hour ago 62F and pico de gallo prepared earlier today 48-50F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked metal pans.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test strips available at time of inspection. Verification required. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed all solutions in sink with food residue. CDI by emptying and refilling. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in sink 95F. CDI by emptying and refilling.