OFF THE HOOK

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 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee come from the back and began to handle food without changing her gloves and washing her hands. Observed emplopyee handle the cash register and then handle food without washing his hands. Observed employee handle raw seafood and then handle single service items and other utensils in the kitchen without washing his hands. CDI EHS educated employees and they stopped and washed their hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a towel in the back handwashing sink. CDI PIC removed the towel from the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice being held in the rice cooker 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 .

3-501.17 (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 tic foods that were put in the prep top yesterday not date marked. CDI PIC put date mark on these foods. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single service bowls directly on the floor. CDI PIC put the box on a shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep unit with deep grooves that can not be effectively cleaned and sanitized. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the prep table. CDI PIC moved cell phone. REPEAT

5-202.12 Provide at least 100F water at handsinks. Observed water at handwashing sink in the kitchen only reaching 91F. EHS advised PIC to check mixing values at the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad in a bowl sitting on top in the prep top at 53F. PIC stated that it was just made for an order and any left over would be discarded. CDI PIC discarded salad that was leftover. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean metal bowls not inverted on storage racks. CDI PIC inverted clean bowls.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep unit and smaller red cutting board with deep grooves that can not be effectively cleaned and sanitized.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag and jacket on shelf above retail food items. CDI PIC moved items. 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. REPEAT Observed 3 open water bottles on the bottom shelf of prep tables with retail food. EHS advised to keep employee drinks away from retail food, single service items, and utensils or equipment. CDI EHS allowed PIC to put drinks in a labeled container on the bottom shelf of the prep table.

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 two (2) portions of heat treated vegetables (Diced potatoes and cauliflower) held in prep unit. Per conversation with PIC, these vegetables were par boiled for approximately 5 to 10 minutes and are served after being fried. Due to being a heat treated plant food, (boiled in hot water) EHS determined that they required date marking. CDI - EHS reviewed date marking system with PIC and verified dates of preparation (11/1). Date marks were affixed to containers. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of gold bond lotion stored on shelf above prep table. CDI - EHS rotated bottle to lower storage. 7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one (1) bottle of windex relabeled as ‘sanitizer’ and stored at grill area chemical shelf. When test with EHS and PIC test kits, sanitizer was observed at greater than 200 ppm chlorine. PIC stated that sanitizer was only used at tables, as opposed to food contact surfaces. CDI - EHS reviewed sanitizer requirement with PIC; sanitizer is to be stored only in spray bottles or containers that are labeled and have not been used to hold other toxic materials in the past. Bottle was dumped and voluntarily disposed of.

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 minor food soils on foil lined top shelf nearest to grill rack. Replace foils and clean as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors on both cardboard dumpster and waste dumpster open at time of inspection. REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed primary dumpster with heavily damaged drain plug in place. 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 employee food items (wrapped cheese sticks, stuffed eggplant jar) stored above ready to eat food in WIC. Store personal food items and clothing/personal items such that they cannot contaminate food held for resale. CDI - EHS rotated employee food items to lower available WIC shelf. Note: Personal food stored within prep unit was properly labeled and stored.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed kitchen area handsink without paper towels at start of inspection. Per conversation with PIC, paper towel dispenser had low battery and was awaiting replacement. CDI - Readily available roll of paper towel was placed on top of adjacent freezer. Provide paper towel at all handsinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) boxes of unwashed produce (peppers, oranges) stored above cut and washed produce and sauces in WIC. CDI - EHS rotated unwashed produce to sit next to other unwashed produce within WIC. EHS provided storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC at end of inspection engaged in food prep (frying cauliflower, cooking kebab meat, plating food, etc.) with no hair net. Prior to washing hands, don hair restraint when working with exposed foods.

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 one (1) plastic wrapped bowl of falafel in prep unit with falafel press and spoon with handles contacting food. CDI - PIC used gloved hands to remove utensils from food without making barehand contact and rotated utensils to three compartment sink for corrective cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors on both cardboard dumpster and waste dumpster open at time of inspection. REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed primary dumpster with heavily damaged drain plug in place. REPEAT 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed non-retail trash stored within dumpster pad (mattress, damaged vanity dresser, etc.) blocking access to full dumpster pad. No escalation in point deduction due to some improvement and changes in circumstance; Dumpster lids have been replaced, however opposite dumpster now observed with missing plug. Maintain correspondence with property manager and/or waste management company to address dumpster maintenance and usage. Ongoing waste conditions may create hazards and/or pest harborage

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed two (2) cartons of raw shell eggs in WIC stored above ready to eat food items (hummus, pickles, etc.) Per conversation with PIC, these eggs are personal food. CDI - EHS rotated raw shell eggs to lower storage in WIC. EHS reviewed storage order expectations with PIC. (Store raw animal food such that it can not potentially contaminate ready to eat food. Store ready to eat employee food and beverages such that they can not spill on food held for resale. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) bottles of Clorox bleach (one previously opened and sealed, one unopened) at storage shelves stored on top of clean, unused grill vent grates. Per conversation with PIC, these grates did not fit at grill vent and were being held for a refund. CDI - Kitchen employee rotated bleach containers to available chemical storage.

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 minor food soils on rear most rack of WIC shelving. Clean/cover as needed. Note: EHS observed proper hard plastic sheeting placed at corroded shelves of WIC. Per conversation with PIC, rear rack of WIC will have properly sized sheeting placed over shelving as well. Corroded/non-smooth non food contact surfaces in WIC have been sufficiently addressed.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with no left lid. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors on both cardboard dumpster and waste dumpster open at time of inspection. EHS closed waste receptacle doors prior to return to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with no drain plug in place.

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 employee food items (aforementioned egg cartons in WIC, cake box in prep unit) stored above ready to eat food in WIC and prep unit. Store personal food items and clothing/personal items such that they can not contaminate food held for resale.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed two (2) bin of repackaged and Rewrapped sausage stored above unopened whole muscle meat items (lamb fat, lamb rounds) in reach in freezer CDI - Items were rotated within reach in freezer to prevent potential contamination. EHS and PIC reviewed posted reach in storage order guides. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one (1) bottle of burn gel stored above prep table. CDI - EHS rotated burn gel to lower storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed four (4) recently prepared TCS food items (cut shawarma skewer of raw beef, two pans of diced tomatoes, and one bin of diced beef) in WIC cooling while tightly wrapped in plastic wrap or in covered bins. Items were observed cooling at insufficient rates. CDI - EHS removed portions of wrapping and covers to ventilate food and allow improved cooling. EHS reviewed posted cooling chart with PIC. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) unlabeled bottles of oil at grill prep table. CDI - EHS station labeled bottles of oil.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed chef engaged in food prep (cooking kabobs, plating food, etc.) with watch on. Remove jewelry from hands prior to engaging in food prep.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) knife stored in direct contact with recently cut marinated lamb. CDI - EHS removed knife from bin and placed in 3 compartment sink before washing hands. 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 two (2) utensils (falaffel tool and spoon) stored in water at room temperature. CDI: Tool and spoon cleaned and stored in dry container.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (paper plates) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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 minor corrosion and rust on two (2) metal shelves within WIC. Replace, clean, or resurface non food contact shelving as needed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written instructions and cleanup poster. REPEAT. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of unwashed cherries stored above cut and washed produce in WIC. Per conversation with PIC, these were employee food items. CDI - EHS rotated unwashed employee produce to sit next to other unwashed produce within WIC. Store employee food at lower storage than food held for resale. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bin of cut, RTE potatoes in prep unit with no label. Per conversation with PIC, potatoes were removed from freezer and placed in prep unit the day prior to inspection. CDI - Date label was affixed to bin. 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 three (3) containers of TCS food in prep top (grape leaves, baba ganoush, and hummus) past seven day storage limit (07/02, 07/03, and 07/03, respectively). CDI - Items were voluntarily disposed of by PIC. REPEAT. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of chemical cleaner/degreaser with no legible label. CDI - PIC identified bottled sanitizer (‘pinsol’) and labeled container accordingly. REPEAT. Note: no escalation in point deduction; only one bottle was observed without label. All other working containers were labeled and stored properly.

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 one (1) recently cut shawarma skewer of raw chicken in WIC cooling while tightly wrapped in plastic wrap. Skewer was observed cooling at insufficient rate. CDI - EHS removed portion of wrapping to ventilate food and allow improved cooling. EHS provided cooling charts to PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) loose, damp wiping cloths with no sanitizer bucket prepared. CDI - PIC rotated used cloths to available laundry bin. Stored in use wiping cloths in sanitizer bucket or rotated to laundry immediately after use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) cleaned and sanitized metal containers at clean dish rack stacked while wet. CDI - EHS separated metal containers to allow for effective air drying.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two (2) grocery bags in WIC of raw meat and two (2) grocery bags of flat bread in prep unit. Bags were from box held within restaurant storage. Utilize only food safe bags and containers for storing food items (ziploc bags, plastic wrap, etc.) Observed one (1) brush with a wooden handle in a bowl above prep area. Per conversation with PIC, brush is used to brush oil onto food items. Utilize food safe brush (non-wooden handle, smooth and easily cleanable) when used to prepare food.

5-501.111 Keep storage areas and bins for waste in good repair. Observed newly placed dumpster with missing right lid and no drain plug. Contact waste management company and/or landlord to repair or replace damaged dumpster components. REPEAT. Note: no escalation in point deduction; waste company has provided new dumpster with similar damage and missing components.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written instructions and cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed three (3) repackaged raw ground beef stored below raw chicken in WIC. CDI - Manager on duty reorganized storage order to prevent potential contamination. Note: EHS observed container raw shell eggs in container stored above ready to eat food in WIC. Per conversation with manager, food stored below containers was employee food only (milk, pepper paste, etc.) EHS advises facility to verify that food held for resale is stored in proper order.

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 three (3) containers of grape leaves in WIC labeled as 02/27. CDI - Items were voluntarily disposed of. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of concentrated sanitizer with no legible label. CDI - Manager identified bottled sanitizer (‘clorox’) and labeled container accordingly. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can’t of WD-40 stored above clean prep table. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one (1) container of burn gel above kitchen area prep table. CDI - Spray lubricant and burn gel were rotated to lower shelving to prevent potential contamination.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service to go trays with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing right lid. Contact waste management company and/or landlord to repair or replace damaged dumpster components.

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 employee food items (labeled ‘personal’) (milk, cooked chicken) stored above clean equipment and ready to eat food in WIC and at points of preparation. CDI - Food items were rotated such that they were not on above clean equipment, at prep tables, or above food stored for resale.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed remnants of food and liquid poured down the hand sink. CDI - Employees educated on hand sinks only being used for hand washing.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored on top of chickpeas inside the WIC. CDI - Storage order rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed grape leaves, egg plant and sliced tomato stored above 41F inside prep unit in the front kitchen area. CDI - Grape Leaves and tomatoes were cooled to 41F, egg plant was voluntarily discarded due to being placed in prep unit yesterday.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes. CDI - Dishes placed back in 3 compartment sink to w/r/s.

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 employee water bottle stored on prep table. CDI - Bottle was removed.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping cloths in use. CDI - Cloths were repalced.

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 sticker residue on the exterior of multiple pans. Observed the interior of the RIF in need of cleaning.

3-201.11(A) Use food from approved sources only.-P Observed spices in facility that are being used for food items that do not bear the required labels. No invoices/receipts could be provided proving source. See attached photos. VERIFICATION REQUIRED to give PIC opportunity to prove source. If source cannot be approved, spices cannot be used within the establishment and must be removed.

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 rice cooked yesterday still cooling in walk in at 47F. CDI: Product voluntarily discarded. Observed hummus cooling at a rate of .067F/min in the walk in cooler. CDI: Product was spread to a thin pan and uncovered. Product cooled properly. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed foods stored inside of the prep unit above 41F. There were not pans/lids covering entire prep top causing cooler to not function based on manufacturer design. CDI: Pans provided and foods holding at 41F and below. Salad mixes voluntarily discarded.

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 cooked lamb from 2/11 in walk in cooler and lentils from 2/9 in the walk in cooler. CDI: Items voluntarily discarded. 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 .

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 container of rice still cooling while tightly covered and more than 2” thick in walk in from yesterday. Observed hummus cooling in a deep 1/3 pan while tightly covered in the walk in. CDI: Rice voluntarily discarded. Hummus was spread to a thin pan, left uncovered and cooled properly. EHS provided PIC with cooling guidance today. REPEAT VIOLATION

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 secondary containers of oil and salt without label present. Foods were labeled during the inspection by person in charge.

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 falaffel tool and spoon stored in water at room temperature. CDI: Tool and spoon cleaned and stored in dry container.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in doors of prep top cooler. REPEAT VIOLATION Previous violation corrected. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed main cooking area handsink and prep sink in need of reaffixing/resealing to the wall.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids left open during the inspection. REPEAT VIOLATION This is a shared 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 corner guard missing on wall near prep sink. REPEAT VIOLATION Previous violation corrected. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some build up in storage area around and under shelving. Ensure more frequent cleaning.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing guidance at x2 kitchen hand sinks. CDI - EHS provided guidance and signage posted during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 container of rice & peas with out date marking. PIC confirmed product was made on 10/24. CDI - PIC date marked product.

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 container of cut lettuce cooling tightly covered inside walk-in cooler. CDI - EHS educated and product uncovered to facility proper cooling towards < 41 F.

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 employee personal foods co-mingling with retail foods inside lowboy unit. CDI - Personal foods relocated to designated area.

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 red lentil soup in soup kettle at a temperature of 120F. Soup was reheated using the microwave and placed back inside of kettle during the inspection by person in charge.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed foods stored inside of the prep unit such as diced tomatoes, yogurt/garlic mix and chick peas all above temperature threshold. CDI- Items were moved to walk in cooler to cool during the inspection by person in charge.

7-201.11 Separation - Storage Observed metal/polisher stored over 3 comp sink area. Chemical was moved below the 3 comp sink during the inspection.

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 canned items and diced tomatoes recently opened/prepared without properly cooling before placing inside of prep unit. Ensure that items are cooled back down before placing inside prep unit, because prep unit isn’t designed to actively cool foods and exposed to constant ambient air temperature.

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 secondary containers of oil and salt without label present Foods were labeled during the inspection by person in charge.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw ground beef stored below raw chicken inside of the walk in cooler. CDI- Foods were reorganized according to their final cook temperature during the inspection by the PIC with the chicken at the bottom and whole muscle beef and ground beef stored above.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some knives stored on magnetic rack with build up left attached to knives. Observed plastic containers with build up still left attached from previous uses. CDI- PIC moved all food contact surfaces including plastic containers and knives that had food debris previous uses left attached and moved these items to the 3 comp sink to be washed, rinsed, and sanitized again.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraint or hat present.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement measures to effectively allow air flow to obtain air drying.

4-501.11 Maintain equipment in good repair. Observed torn gasket inside of upright reach in freezer. Replace any torn or damaged gasket channels to help maintain tight seals.

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. Additional cleaning needed to floors and walls areas in multiple hours. Observed build up left attached in main cook room and preparation room. Recommended higher cleaning frequency.

3-302.11(A) Separate the different types of raw animal foods. -P Foods shall be stored under refrigeration according to their final cook temperatures. Observed raw chicken stored over raw beef during inspection. Foods were rearranged during the inspection by the PIC.

7-201.11 Separation - Storage Observed metal/polisher stored over food preparation area. Chemical was discarded during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without hair restraint or hat present.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door and lid left open duringg the inspection.,

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 salad in prep unit top that had just been made at 46F. Manager moved to walkin cooler to rapidly chill before placing back in prep unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed butter blend in squeeze bottle at griddle and squeeze bottles in prep unit of sauces. Label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without hair restraint.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpsters left open. Keep closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bag of garbage and wood pallets on the ground in the dumpster area. Move to dumpster.