4-901.11; Core; Equipment and utensils being wet nested and not air dried before stacking. Recommend additional shelving space for proper air drying. 4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
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49.
4-602.13; Core; Note an accumulation of residue build up along the lower shelving spaces below the central prep station. Also noted an accumulation of black and pink residue build-up on the exterior surface of the soda machine ice shoot. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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54.
5-501.115; Core; Observed excess Chipotle labeled trash and food debris on the ground near the outside dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
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55.
6-501.12; Core; Detail cleaning along the hard-to reach floor spaces below the prep line equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Observation: Equipment and utensils being wet nested and not air dried before stacing.
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
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49.
Observation: Accumulation of debris interior of prep reach in and shelving.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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55.
Observation: Increase cleaning frequency behind and under equipment. Accumulation of debris under and behind equipment. 6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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General Comments
Additional air drying space is needed for all equipment and utensils.
3-501.16 (A)(2) and (B); Priority; Noted a container of cooked grilled chicken was temping between 127-128F in one of the hot hold cabinets located across from the cook station. Further discussion determined grilled chicken was cooked within last hour and half. Keep TCS food items at 135 F or above for hot holding. CDI- Noted container of chicken was reheated to 180 F and placed back into hot holding. Temperature adjusted on noted hot hold cabinet.
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44.
4-901.11; Core; Noted serving containers were stacked while still wet on the storage rack near the dish machine unit. Cross stack serving containers or allow themto air dry prior to stacking them together.
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45.
4-903.11(A) and (C); Core; Observed a stack of exposed single-service cups stored on a soiled counter surface near the express make-line station. Also observed some dried-on food debri on a few single-service cardboard trays below the central make-line. Store single-service items in a clean, dry location where they are not exposed to splash, dust, or other contamination.
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54.
5-501.115; Core; Observed cardboard boxes (with Chipotle label) and other trash/ litter stored on the ground next to the outside dumpster and recyclable units. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
2-103.11 (O); Priority Foundation; Employee Health Policy unavailable during time of inspection. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI- REHS provided a copy of the updated employee illness policy via email with the six reportable illnesses.
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10.
6-301.12; Priority Foundation; Upon arrival, noted paper towels were missing for the front-end handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI- Paper towels replaced during inspection.
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21.
3-501.16(A)(1) ; Priority; Observed a container of chopped grilled chicken temping between 127-133F in the make line steam well.Noted chicken was cooked less than 2 hours prior to inspection. Ensure all TCS items are held at 135 F or above for hot holding. CDI- Noted chicken reheated and place back in hot holding.
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55.
6-501.12; Core; In Walk-in cooler, observed a few loose onions and food debris on the floor underneath storage racks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-903.11(A), (B) and (D); Core; Observed multiple metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please find a method, such as cross stacking, to allow for air drying.
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General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Nicole Millard/ 919-500-6205/ Rena.Millard@wakegov.com
4-501.114; Priority; The dish machine sanitizer measured at 0ppm.- A chemical sanitizer used in a sanitzing solution for manual or mechanical operation shall be at the proper concentration. (50-200ppm/chlor 200-400ppm/Quat)- CDI, the sanitizer was changed out because the bottle was empty.
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16.
4-601.11 (A); Priority Foundation; Observed multiple knives that were deemed clean with food debris on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items were moved to be washed.
1.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-903.11(A), (B) and (D); Core; Observed multiple metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please find a method, such as cross stacking, to allow for air drying.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources PIC cannot sign due to COVID-19 concerns
4-901.11; Core; Several pans are stacked wet. Air dry pans before stacking or cross stack them. Recommend installing more air dry shelving. This is a repeat item.
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45.
4-903.11(A) and (C); Core; Some single service containers are stored not inverted or in plastic sleeves. Store single service articles where they are not exposed to splash, dust or other contamination. Store single service containers inverted or in plastic sleeves. The single service containers were inverted.
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General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No signature of recipient due to COVID-19 pandemic.
2-501.11; Priority Foundation; Missing some written procedures for vomiting or diarrheal clean up events. Provide written procedures for vomiting and diarrheal clean up events. Written procedures were emailed to the manger.
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22.
3-501.16 (A)(2) and (B); Priority; Steak is 43F in the reach in cooler. Keep all time/temperature control for safety(TSC)food at or below 41F when held cold. The TCS food was removed from this refrigeration unit and placed in the upright refrigeration unit. The thermostat was adjusted.
1.5
44.
4-901.11; Core; Some pans are stacked wet. Air dry before stacking or cross stack them. This is a repeat item.
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45.
4-903.11(A) and (C); Core; Some single service containers are stored not inverted or in plastic sleeves. Store single service articles in a clean dry location. Store single service articles where they are not exposed to splash, dust or other contamination. The single service containers were inverted once REHS spoke with manager.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No signature of recipient due to COVID-19 pandemic.
