JASMINE GRILL & KABAB

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a rice cooker full of brown rice to be at a temperature of 86F. Cookline employee stated that they were unaware that the cooker was not plugged in and was out of temperature for an unknown amount of time. CDI - Voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 no items inside the WIC, 2 door RIC, or cookline opentop refrigerator to be dated marked at the time of the inspection. After conversations with the cookline employee it was discovered that all items were from yesterday. REPEAT. CDI - EHS explained the date marking procedure/expectations and had cookline employee date mark all items. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk storage containers for rice and other dry ingredients to not be labeled at the time of the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a large volume of roaches at all life stages to be throughout the kitchen. Areas include, but are not limited to, the 3 compartment sink wall, sanitizer dispenser fixtures at 3 compartment sink, inside the 3 compartment sink basins, on clean dishwasher racks with utensils that are clean, floors throughout the kitchen, and prep tables by the soda dispenser. PIC stated “I don’t know, maybe someone shows up” when questioned about whether or not the facility received pest control.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed in use rice scoops and tongs to be stored in a container of 70F water in front of the rice cookers.

4-502.13 Single-use and single-service articles cannot be reused. - Observed large single service buckets being reused as bulk storage containers of various spices and dry ingredients.

4-501.11 Maintain equipment in good repair. - Observed the side of the door to the WIC to be broken and in need of repair/replacement. REPEAT. - Observed the handle to the right door on the 2 door RIC to be broken with the plastic falling off of the door.

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 the interior surfaces of the WIC, RICs, lowboys, and exteriors of all cookline equipment to have accumulations of food and food debris. 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 the floors throughout the cookline and ceiling vents to have accumulations of food debris/black grime.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Bucket observed in hand washing sink. CDI - PIC removed bucket. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. CDI - PIC refilled dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken kabobs, raw lamb kabobs and raw steak kabobs measured 48-51F in reach-in cooler. TCS foods in cold holding shall measure 41F or below. PIC moved raw meat to walk-in cooler. VR - Verification required within 3 days that cooler is repaired. 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) Hummus and baba ghanouj missing date labels in sandwich cooler. Chick peas in walk-in cooler missing prep date label. CDI - PIC placed prep date labels on items. 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 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 Hummus measured 52F and was cooling in deep bucket in upright cooler. Employee stated he finished preparing it 1 hour ago. CDI - PIC moved bucket to ice bath to continue cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Door of walk-in cooler is damaged. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification required within 10 days that establishment acquires chlorine test strips.

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. Clean area where shisha for hookah is stored. 0 pts.

3-201.11(A) Use food from approved sources only.-P Observed facility offering desserts for sale with no labels. PIC stated that they are purchased from a lady that they know. PIC was not able to provide proof of purchase from a permitted facility. PIC removed all desserts from for sale and will provide proof of purchase VR needed 8-29-25

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef above RTE food in the RIF. CDI PIC moved steak to large freezer. 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 the dish machine sanitizer at 10 ppm chlorine after running 3 times and changing out sanitizer container. PIC called maintenance during inspection. VR needed 8-29-25 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the dicer and a strainer stored as clean with food debris. CDI PIC moved items 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple cooked tcs foods in the lowboy cooler and RIC not date marked. PIC stated that they were cooked on 8-24 and 8-25. PIC put date marked on the pans. Also observed an open container of milk in the cooler up front espresso arenot date marked. CDI PIC put date on container. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 facility holding prep unit on time without written procedures completed. Previous inspector dropped off the form to PIC but he did not complete it. CDI PIC completed the form today. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 2 squeeze bottles of oil at the grill not labeled. CDI PIC labeled bottles.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap at the bottom of the back door.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean bowls stored on the top shelf unprotected in the kitchen. CDI PIC took bowls to 3 dish room.

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 shelf holding clean dishes lined with cardboard.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dish machine exterior and crates with large amount of black buildup that comes off on your hands when touched. EHS advised PIC to do a deep cleaning of dish machine and all parts associated with the dish machine.

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 residue on handles of RICs, shelves, inside of 4 rice cooker’s rims and lids. Also Observed debris in RIF and large amount of grease buildup on the interior of the Hood at the grill. More frequent cleaning throughput is required. 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 heavy build up and residue on floors throughout (including the WIF). Observed black dust around ceiling vents. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individual garlic sauce in WIC holding above 41F. PIC stated it had been out to restock. Item was at 65F, held out for longer than needed to restock. Ensure when restocking CDI, Items placed on flat pan to facilitate rapid cooling. Repeat no escalation in points. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at clean dish area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue on handles of RICs, shelves, Observed debris in RIF. More frequent cleaning is required. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed cold handle at one handsink not functioning so that the cold had to be turned on and off under sink. Observed leak at other hand sink. VR

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed female restroom in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up and residue on floors along edges. Observed black dust around ceiling vents. Clean more frequently. 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 broken floor tiles and missing grout throughout facility. Repair damaged flooring.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked vegetables hot holding below 135F. CDI Item placed on temporary TPHC. PIC will consider choices: Cook and hold at 135F, Place on TPHC, or keep raw with seasoning (item is raw peppers and onions) on countertop, with no heat applied and cook per order. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oil and garlic mixed holding above 41F. Items were placed in individual containers in metal pan on top of ice less than 2 hours prior. CDI PIC placed items back in WIC to re cool rapidly. Place individual cups directly in ice, not in container on top of ice. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some bottles of liquid substances and spices with no label. Label

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 residue on handles of RICs, shelves, Observed debris in RIF. More frequent cleaning is required. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed leak at one of the hand sinks across form dish machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up and residue on floors along edges. Observed black dust around ceiling vents. Clean more frequently. 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 broken floor tiles and missing grout throughout facility. Repair damaged flooring.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with food protection manager certification during 3/4 of inspection. CDI PIC with food protection manager certification arrived at end of inspection. Discussed need for someone to always be present that has food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above vegetables. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple TCS items with date marks of 10/2-10/6. VR required. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer and other cleaning product stored amongst olive oil and lemon juice. CDI PIC facilitated moving items to separate storage areas.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in prep area. Observed dead cockroach on lid of food item in RIC.

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 residue on handles of RICs, Observed debris in RIF. More frequent cleaning is required. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed leak at three comp sink across form dish machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster. PIC states there are difficulties with those that share dumpster with facility. No escalation in points this inspection. 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 heavy build up and residue on floors along edges. Observed black dust around ceiling vents. Clean more frequently. 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 broken floor tiles and missing grout throughout facility. Repair damaged flooring. Observed rusting on ceiling vents. Repair or replace. Repeat- no escalation in points giving one more cycle to begin to repair.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy debris and buildup in cavity of microwave. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of soup in WIC holding above 41F. CDI PIC voluntarily discarded. Raw beef and chicken were holding above 41 in WIC. Possibly from employees prepping earlier in the day. Observed all other items in WIC and ambient holding below 41F. Items began to cool rapidly. PIC needs to ensure TCS items are being cooled and held in cold holding properly. Reduction to 1/2 points for improvement of cold holding. 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 .

4-501.11 Maintain equipment in good repair. Observed gasket torn and hanging on tall RIC. Replace

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 residue on handles of RICs, Observed debris in RIF. More frequent cleaning is required. Observed outside of containers stored clean with sticker residue on outside, returned to dish area. Ensure stickers and residue are completely removed in wash process.

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

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 broken floor tiles throughout facility. Repair damaged flooring. Fixed WIC flooring by putting removable and cleanable mats down.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a vegetable cuber stored clean with dried food debris on blade and food contact surfaces of cuber. PIC placed cuber at 3 compartment sink to be cleaned For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed inside of ice machine with biofilm inside of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tahini sauce, cooked vegetable stuffed grape leaves, and chopped tomatoes, a large container with individual portions of fresh garlic and oil and parsley ambient cold holding above 41F near flip top unit (see temperature chart). PIC stated all items were in use during their busy rush and have not placed them back in coolers. CDI-All items placed in walk in cooler to rapidly cool. -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.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed home defense pesticide stored on bottom shelf of a prep table. CDI-PIC removed pesticide from premises.

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 multiple squeeze bottles of various condiments lacking labels as well as unlabeled working spices at dry storage rack. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting surface nearest far back left wall with various stains and in need of replacing.

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 damage to walk-in cooler flooring such that the metal panels are loose coming apart exposing the wooden flooring underneath also observed cracked and broken floor tiles throughout facility. Repair damaged flooring.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed hummus, lettuce, and tzatziki holding above 41F in flip top portion of prep unit. Observed TPHC written procedures form completed in facility, yet items were not being held on TPHC. - CDI - Per PIC, items had been in unit for less than 4 hours. PIC moved items to WIC to quickly cool and agreed to begin using TPHC moving forward. 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 hummus cooling in reach-in cooler dated 8/1. While explaining the process of making hummus, PIC stated chickpeas for hummus were cooked two days prior (7/31/23) and cooled down. Hummus was prepared today from cooked chickpeas. Items should be dated based on the oldest ingredient. Therefore, hummus should have the date of 7/31/23 when chickpeas were cooked. - CDI - Education provided. PIC corrected date mark label. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple squeeze bottles of various condiments lacking labels. - CDI - PIC labeled all squeeze bottles.

4-501.11 Maintain equipment in good repair. - Observed broken two door reach-in freezer stored near walk-in cooler. PIC stated unit is awaiting repair. Repair unit or remove from facility.

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 damage to walk-in cooler flooring such that the metal panels are loose coming apart exposing the wooden flooring underneath. Repair damaged flooring.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed ware washing machine not providing correct concentrations. Three comp sink will be used to sanitize until fixed later today Repairman called. Repeat VR needed 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup in hot holding well below 135F. PIC stated that soup had been taken off reheat on stove 15 minutes prior to arrival and had started reheat process 15 minutes prior to that. Soup placed back on stove to reheat to 165F. CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of rice in RIC holding above 41F. PIC stated item had not been taken out since day prior. No other items in RIC were above 41F. No other reason could be provided for temperature or time above 41F. Item voluntarily discarded. CDI 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tomato paste and 1/2 and 1/2 missing dates. Items properly date marked. CDI 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 .

4-601.11(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 shelves and inside of RIC with buildup and debris. Need more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors around and under equipment with build up and debris. Need more frequent cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up and debris on can opener. PIC returned to dish area for washing. Repeat. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed warewashing machine not dispensing sanitizer. PIC called repairman. Until dish machine is repaired, facility will utilize three comp sink or use dishmachine and sanitize in three comp sink all items. VR required. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 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 cut lettuce, hummus, and babaganoush in large quantities (prepared 1 hour prior) holding above 41F. PIC moved items to freezer and removed lids on hummus and babaganoush to facilitate rapid cooling. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes still wet and stacked on top of each other. Equipment needs to completely dry before stacking.

4-501.11 Maintain equipment in good repair. Upon arrival, observed WIC not functioning and employees actively discarding all TCS food above 41F. Ambient temperature was 49F. PIC stated they had called the repairman before my arrival, immediately upon realizing WIC was not working. Repairman arrived during inspection and fixed WIC. WIC now functioning properly.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a lot of waste around dumpsters. Repeat

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple personal food items stored among facility food items for public service. PIC moved items so they were separated from other food.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC could not provide procedures for responding to vomit/diarrhea. CDI - EHS gave PIC printed example policy to use. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not functioning near walk-in cooler. CDI - Paper towels placed on top of dispenser. // 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Pot observed partially blocking hand washing sink near cooking equipment. Maintain access to hand washing sinks. CDI - Pot moved away from hand washing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw beef stored on cart in walk-in cooler above cooked chicken. Carton of raw eggs stored on shelf above container of ranch. Raw shrimp stored on shelf above soup in reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT // EHS arrived at inspection the same time as first employees were arriving to work. EHS observed various food items stored uncovered overnight. Protect food from potential contamination by covering it. CDI - PIC educated on requirement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 10 pans found with visible food residue. Can opener blade found with buildup above bladed. Rice warmers had visible dried up rice in bottom of them from last night. Food-contact equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be re-washed. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . No TCS RTE food in the establishment was date marked. PIC stated all these items were prepared in last 3 days. Label all TCS RTE foods with date labels and use or discard within 7 days of preparation. CDI - Date labels placed on all items. REPEAT

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. Condensate ice observed dripping into opened box of raw chicken in walk-in freezer. Do not store food under leaking condensate. CDI - Chicken discarded.

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of most refrigeration units in kitchen. Condensate forming under condenser in walk-in freezer. Water pooling in upright cooler from condenser. Repair coolers so they do not drip condensate. Cover food to prevent potential contamination. Replace all torn gaskets. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in kitchen are worn and no longer smooth and easily cleanable. Replace or resurface cutting boards. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean all non food contact surfaces in kitchen - sides of cooking equipment, interiors of refrigeration units, shelves, etc. Clean these areas more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. Left side faucet at 3-compartment sink is not functioning. Repair. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Lots of waste on ground around dumpster. Maintain dumpster area and keep waste in dumpsters to prevent becoming a pest harborage. 0 pts. 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. Floors and walls need to be cleaned throughout - especially underneath and behind equipment. Clean physical facilities more frequently. 0 pts.

2-103.11(F,I,K,P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. During inspection, EHS observed multiple non-compliant items that are the responsibility of the PIC according to the food code including improper hand washing, improper use of TPHC/hot holding/cold holding, contaminated food items, and unclean food contact items. CDI by education of PIC on requirements of PIC set forth in food code.

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 server handling food for customers while chewing gum.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee enter kitchen, don hair restraint, and then don gloves and begin to handle food at the grill without washing hands. CDI - EHS directed employee to wash hands. Hands washed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed accumulated condensate from mechanical issue in walk in cooler/freezer pooled in direct contact with meat pastries and raw meat. Food unpackaged and contaminated. CDI - items discarded.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed unpackaged raw meat items stored directly above ready to eat foods in both upright freezer units. CDI - raw meat items relocated to bottom shelves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with dried sticky residue on blade. Observed food residue and wet gummy label adhesive transfer on inside surfaces of food pans stored as clean. CDI - items returned to dish area for cleaning.

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 cooked peppers/onions holding in pan at 111f. CDI - PIC reheated to 165 as the peppers/onions had been cooked less than 2 hours prior.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed various TCS food items in WIC and in service coolers with no date marking including cooked chicken, cooked lamb, cooked chickpeas, soups, cooked shrimp and more. CDI - items prepared by PIC with known prep dates labeled. Other items discarded.

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. PIC noted that TPHC is in use for cold TCS foods on flip top portion of service cooler near grill as the unit does not hold below 41f later during service. EHS observed no time marking in place for any TCS item. In addition, PIC noted that they were using 6 hour TPHC, however, no temperatures are being monitored or recorded to verify items remain below 70f. Also, items were observed that were carry-over from previous day service. CDI - carry over items discarded. Items timed with 4 hour time mark to be discarded at 3 pm. EHS had extensive conversation with PIC regarding difference between 4 and 6 hour TPHC, requirements for time marking items, additional requirements for documentation required with 6 hour TPHC. New written TPHC procedures for 4 hour hold completed during inspection and left on site.

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. Observed shelved of food items stored directly under active leaks in WIC ceiling / WIF compressor areas with some foods contaminated and discarded (see #13) and other foods covered. Do not store food under dripping water or under any other source of contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing watch on wrist. Remove watches and jewelry from wrists when handling food. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal food pans stored stacked together wet on clean utensil rack. Air dry pans before stacking.

4-501.11 Maintain equipment in good repair. Observed WIC / WIF with significant leak from seams in ceiling and/or compressor unit areas. EHS observed attempt to mitigate leak through use of silicone sealant, however, leaks have migrated and water is pooling on floor. Repair. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulation and other buildup on interior surfaces of coolers, exterior of other equipment, some shelving needs cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste and trash on ground around dumpster with dumpster side door open accessible to pests. Clean area and keep dumpster closed. Dumpster area is shared with adjoining grocery store who also has been notified by EHS that area needs to be cleaned. 5-501.116 Cleaning Receptacles (C). Observed containers used to transport grease/waste to outdoor grease receptacle stored at back door of facility heavily soiled with waste grease accumulation and buildup and are a pest attractant. Clean the transport buckets and store in a sanitary manner to prevent pests.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC. Written procedures left on site during inspection. 0 point deduciton.

5-202.12 Provide at least 100F water at handsinks.- Pf. Observed hand sink in womens restroom without hot water - no change from ambient temperature. Repair. Verification required within 10 days.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed salmon and tilapia both on menu with consumer advisory PIC confirmed may be served cooked to order without documentation that items are parasite free. Provide documentation that fish served under cooked are free of parasites or change menu to remove consumer advisory and fully cook fish. Verification required within 10 days.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing food handler gloves to pre-rinse and load soiled dishes and to handle personal cell phone and then continue on to handle clean utensils with same soiled gloves. CDI - PIC directed employee to wash hands and change gloves.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed soup from previous day re-heated to 155f and placed into heated holding well for service. CDI - EHS directed to continue heating soup to at least 165f before hot holding. EHS verified soup reheated to above 165f before hot holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle PIC identified as degreaser with no labeling or identification present on shelf in kitchen. CDI - PIC discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing watch on wrist. Remove watches and jewelry from wrists when handling food.

4-501.11 Maintain equipment in good repair. Observed knife with large piece broken off of blade and another repaired using silver electrical tape. Repair/replace. REPEAT - no point escalation as all cold holding equipment in use observed to be in good repair and no unapproved equipment observed to be in use.

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 debris buildup on floors under/behind equipment especially around baseboards in kitchen area. 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 damaged/cracked/broken floor tile and/or low grout areas on flooring in kitchen. Repair. REPEAT 6-501.114 Discard items stored on the premises as they are not necessary to operation and maintenance. Observed two large upright coolers PIC noted were no longer in use/ no operating properly in kitchen area. Remove equipment that is no longer in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee vitamins stored mixed with restaurant food in kitchen area. Segregate employee items from restaurant items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of bulk ice machine and on soda nozzles. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with dried food residue on blade area and various metal and plastic pans stored as clean with dried food residue present. CDI - items taken to dish area for re-cleaning. REPEAT

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 baked chicken prepared previous day placed into WIC for cooling overnight still at 45f. CDI - discarded. Do not cool TCS foods in refrigeration units that are not maintaining temperatures at 41f or lower. Ensure food is cooled from 135 - 70 within 2 hours and then to 41f within a total of 6 hours. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed elevated cold holding temperatures in all line coolers and in walk in cooler during inspection. Ambient air temperature of the kitchen area observed to be 90f during inspection. Grill reach in holding raw lamb at 43f and raw chicken at 42f. Line cooler across from grill with ambient air temperature of 43f holding falafel at 43f and ranch dressing at 45f. Flip top cooler with ambient air temperature of 54f holding products in reach in portion including raw beef and various house made sauces at 47f and higher. PIC indicated items on flip top portion using TPHC (see #22). Walk in cooler with ambient air temp reading 45 - 46f during inspection holding TCS foods above 41f including cooked sliced chicken at 44f, hummus at 47f, cooked chickpeas at 44f, and more. All TCS foods opened and/or prepared prior to today were voluntarily discarded. Items cooked today, TCS foods opened today, etc. relocated to freezer if possible as there is no other operable cold holding device holding temperatures below 41f in the facility. Establishment has voluntarily closed due to lack of cold holding capacity. Observed chicken shwarma on spit skewer sitting at broiler in kitchen at room temperature with internal temperature of 49f. PIC noted he had placed into WIC previous night to cool after service and removed to kitchen area at 10:05am. Item allowed to sit at room temperature until EHS arrival at 11:40. Item may not have properly cooled as WIC ambient air temperature may not have been in compliance and then allowed to sit with no cold holding method in place. PIC voluntarily discarded. Do not allow TCS foods to sit at room temperature. REPEAT- full 3 point deduction

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 all TCS foods in flip top unit PIC indicated using TPHC with no time marking present. Cooler ambient air temperature running high (see #20) and all foods above 41f. Some food items appear to be leftover from previous day service. CDI- items discarded. When using TPHC, follow written procedures. Time must be placed on food as soon as it leaves temperature control (walk in cooler). Food must be discarded when time expires (4 hours). Food cannot be re-used if it has been held using TPHC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bucket of sanitizer solution for wiping cloths and spray bottle of sanitizer solution in kitchen area with cl concentration at toxic levels - bleached out indicator test strip. CDI - PIC diluted. Use test strips to ensure chlorine sanitizer solution is maintained at 50-100 ppm concentration.

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 chicken shawarma placed into walk in cooler at closing for cooling - temperature not verified to be at 41f or lower before removing next day service and baked chicken cooling overnight in same WIC which has high elevated ambient air temperature and is not properly cooling TCS foods. Observed house made sauces and hummus prepared and in cooling process when placed directly into service coolers which are not maintaining temperatures at 41f or lower. CDI - items discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed TCS foods in all line coolers and in WIC with elevated temperatures. All line coolers and WIC not maintaining ambient air temperatures sufficient to properly cool TCS foods or to hold TCS foods at 41f or lower. At time of inspection, facility does not have capacity for cooling or for adequate cold holding. TCS foods voluntarily discarded and facility voluntarily closed until cold holding / cooling capacity is met. EHS will follow up with establishment once repair of cold holding / cooling equipment and/or air conditioning in back of house is complete.

3-501.13 Use approved thawing methods. Observed lamb thawing in standing water in food prep sink. Do not thaw food in standing water. Use flowing water less than 70f or thaw in refrigeration unit.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF. Observed food thermometer in use by PIC with inaccurate reading. In ice/water bath, PIC thermometer reading 29f. CDI - PIC replaced with new thermometer EHS verified accurate.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entry and beginning of inspection, observed various employees working in food are with no hair restraint.

4-501.11 Maintain equipment in good repair. Observed various line coolers with split/damaged gaskets need repair/replacement. Observed line flip top cooler with ambient air temp of 54f needs repair. Other coolers observed with high ambient air temp up to 45f may be result of very high ambient kitchen temperature may also require service. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household toaster oven in active food prep area. Equipment must be ANSI certified or equivalent. If used for personal food prep only, remove/segregate from food prep equipment and designate as employee only use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup, food debris, residue, and hair on exterior surfaces of equipment and bulk food storage containers.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris buildup on flooring under/behind equipment. 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 detached / missing baseboards in dish area. Repair/replace.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed PIC unable to demonstrate sufficient knowledge of bug 5 illnesses or symptoms. CDI - coached ; handout given

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed chef drinking beverage over stored clean utensils and utensil wrapping station

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils and slicers stored as clean with slight food debris present. CDI- removed to clean

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed grocery bag of peas/beans with some being moldy. CDI- discarded(employee food)

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 3 covered pans of cooked chicken in walk in cooler. Two underfilled were 41F and one overfrilled was 45F; all date marked 2/27. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic sauce held at room temperature. CDI- discarded

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 garlic in oil sauce not held on refrigeration at 70F (out 3:30 min) CDI- discarded Observed more in refrigeration at 44F CDI- 3:30 min (CDI-placed in walk in cooler) Observed rice stuffed grape leaves and garlic sauce not date marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squirt bottle of oil

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on food contact surfaces; not in sanitizer

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed partially consumed vegetables in ziploc baggy in container of food for customers.