MEZEH GRILL @ OPTIMIST

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employees fail to wash hands for at least 20 seconds. CDI- EHS discussed with PIC, PIC had employees properly wash hands before continuing. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employees fail to use barrier or paper towel to turn off sink after handwash. CDI- EHS discussed with PIC and demonstrated proper handwashing procedures.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap at handsink nearest fryers. CDI- PIC provided soap in area.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored unclean across from flat top grill. CDI- PIC removed item to be cleaned and sanitized after discussion with EHS. *REPEAT*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of shredded cabbage temping above 41F. Item had been maintained in prep unit for more than 24 hours. CDI- PIC voluntarily discarded item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed right side of holding wells storing salads and dressings without start and discard time. PIC stated employees are expected to maintain items from 11-5 as written on TPHC form. Ensure items are properly labeled and updated throughout the day to remain in compliance. CDI- PIC provided time stamps. *REPEAT* 3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf. Observed prep line food items not being held on time or monitored as approved. CDI- EHS discussed with PIC, PIC retrieved logs and updated due to being aware of start time. Ensure that logs are maintained daily and are updated as required. *REPEAT*

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed sheet trays being stacked wet. EHS discussed spacing out items to allow for proper air drying and prevention of accidental residue accumulation.

4-501.11 Maintain equipment in good repair. Observed gaskets of 3D low Reach-in tearing and in disrepair. Replace gaskets. *REPEAT*

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees fail to properly wash their hands prior to donning gloves to work with food after working eating personal food, and returning from working the register. CDI- EHS discussed with PIC, PIC had employees discard gloves and properly wash hands before replacing. *REPEAT*

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored unclean. CDI- PIC voluntarily discarded due to screen glitch.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf 3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf. Observed prep line food items not being held on time or monitored as approved. CDI- EHS discussed with PIC, PIC retrieved logs and updated due to being aware of start time.

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 TCS food cooling in active reach-in with cold air leaking out. CDI- PIC removed items to rapidly cool due to being within parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen food prep areas. Keep premises free of insects and increase pest control as needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cucumbers stored on floor of walk-in. CDI- PIC removed items to shelf.

4-501.11 Maintain equipment in good repair. Observed gaskets of 3D low Reach-in tearing and in disrepair. Replace gaskets. Observed flip top lid needing repair. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees fail to properly wash their hands prior to donning gloves to work with food after working with unclean dishes, and returning from being outside of establishment. CDI- EHS discussed with PIC, PIC had employees discard gloves and properly wash hands before replacing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in front handsink. Back handsink being used to store unclean dishes. CDI- EHS discussed with PIC, PIC had employee begin process of cleaning sink and removed dishes from sink. *REPEAT*

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled chicken temping below 135F in hot box due to being held out on prep table. CDI- PIC removed item to be reheated due to being within parameters. *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 .

3-501.18 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 date labels missing on container of shredded lamb in grill drawers, PIC stated item was prepped 1/3. Dates missing on bottles of feta dressing and Caesar dressings in prep top, PIC stated items were prepped on yesterday morning. CDI- PIC had correct date labels marked on containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles unlabeled with unknown chemicals in each. CDI- EHS discussed with PIC, PIC had labels updated.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. 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 4 metal containers with heavy liquid debris accumulation holding single-use utensils that had been exposed to unknown liquid debris. CDI- PIC voluntarily discarded items and replaced containers.

4-501.11 Maintain equipment in good repair. Observed gaskets of 3D low Reach-in and grill drawers tearing and in disrepair. Replace gaskets.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. CDI.. Hand sink was cleaned out. 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 falafel filling cooling since 335pm per container. Didn’t meet 2 hour cooling time. CDI.. Falafel filling was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-501.19 (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. Facility was using a TPHC log to log times. Last logged time was 1039am. There were no written procedures on how items would be labeled, starting temps, discarding procedures or how long items would be held out of temp. CDI.. EHS left filled out TPHC procedures sheet with PIC.EHS went over sheet with PIC.. Please read general comments. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 plastic tub of falafel filling cooling covered in WIC. Tub was packed tightly and covered with lid. CDI.. Filling was discarded didn’t meet cooling time requirements. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in prep unit stored as clean

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed pot stored in handwashing sink. Observed a jar filled with water, stored on top of handwashing sink. -CDI- PIC removed items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. OBSERVED a container soap spray bottle with no label. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored in 3 comp sink with soapy water in the other sinks. CDI. PIC removed

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones, drinks stored directly by prep line CDI. PIC removed.

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 left from using the phone to direct food prep without washing hands. CDI. Employee washed hands and education provided on handwashing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at one of the sinks during inspection. CDI. PIC replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed all the items on the hot holding unit upfront to be out of temperature. CDI. PIC indicated that they forgot to turn the unit on and items were reheated since they were taken to the unit less than an hour ago as per PIC. Food items were reheated to the required temps and also unit was turn on and temperatures were as expected. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cabbage, beef from previous day without dates. CDI. PIC date marked. ****all other items were properly dated. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist bands while working with food. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in quart solution at 30ppm. CDI. PIC replaced the solution to 200ppm quart.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored directly on dry goods CDI. PIC removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. OBSERVED a container of chemical spray bottle with no label. CDI. PIC labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed in use sanitizer bucket stored directly by food. CDI.PIC removed

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

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 spoons stored with handle touching food. -CDI- PIC removed scoop.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned wash and rinse solution. CDI. PIC changed it.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef stored directly by cooked one. CDI. PIC changed the storage. 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 beef in the drawer with no dates. CDI PIC dat marked. 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 .

3-501.19(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. Observed food held on time without time stamps on them. CDI. PIC labeled.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -. Observed no test kits in the facility to measure sanitizer concentration. CDI. PIC ordered new one.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with food debris. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed items cooling at a rate of less than 0.12. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared today cooling tightly packed and with lids. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids to facilitate rapid cooling. -0- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink not properly functioning. Per PIC, a work order has been placed and repairs will be made on Friday. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC dump ice and water cup in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink. -0-

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 raw shell eggs stored under ground lamb in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with food debris. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 beet dip in RIC with prep date of 8/4/23. Per PIC, these items were prepared 8/10/2023. Observed cooked lamb meatballs in cold drawer with no date prepared 8/10/2023. Observed cooked chickpeas in WIC with no date. Per PIC, these items were prepared yesterday. -CDI- PIC properly date marked these items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 lamb juice and chickpea seasoning with no labels. -CDI- PIC properly labeled these items. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies in area near clean dish storage. -0-

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 scoop handle stored in falafel mix touching food. -CDI- PIC removed scoop. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues and splash on RIC. -0-

5-205.15 Maintain a plumbing system in good repair. Observed toilets not properly functioning. Per PIC, this issue started yesterday evening and a maintenance order has been placed. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splash on cabinets under drink dispensers. Increased cleaning frequency recommended. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then recontaminate by using bare hands, with no barrier to turn off faucet. CDI-EHS stopped employee and showed correct hand washing procedures. Employee rewashed hands.

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 a large container of cilantro vinaigrette on shelf, not under temperature control. EHS asked PIC what the ingredients were and he stated there was oil and fresh garlic in dressing. CDI-EHS advised that dressing could be held on time or temperature as PIC is very familiar with TPHC. It was recommended that a squeeze bottle be held on TPHC, while the large container is held on temperature.

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 stacked and covered metal steam table pans of Turkish salad, hummus, and chickpea salad cooling in walk in cooler and reachin units. CDI - PIC vented pans to allow cold air to circulate in and around food product.

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 on cook line shelf without labels. CDI-PIC added labels to bottles.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouging and staining on hanging in prep space.

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 exit rear kitchen and don gloves to begin working with food at hot bar without conducting a hand wash. CDI - PIC stopped employee and instructed them to wash hands. Employee conducted proper hand wash. -0 points-

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. 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 large bus tub of cooked and shredded lamb in walk in cooler holding at temperatures of 51F. PIC stated that lamb was cooked, shredded, and placed in walk in cooler day prior. Cooked and shredded lamb was also found to be 49F in refrigerated drawer under griddle. CDI - Cooked lamb was discarded and alternative cooling methods were discussed with PIC. Cooked lamb should be cooled uncovered in walk in cooler and can be assisted in cooling using an ice bath, smaller portion sizes, or metal containers. -1.5 points-

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 rice at 104F and cooked chicken at 130F in hot box. PIC stated that rice was cooked 4 hours prior to inspection and chicken was cooked approximately 30 minutes prior to inspection. CDI - Rice was discarded. Cooked chicken was reheated on grill in excess of 165F. PIC has been advised to check temperatures frequently in hot box to ensure food is holding at 135F or above. -1.5 points-

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 covered plastic bus tub of cooked and shredded lamb in walk in cooler that did not meet proper cooling parameters. Observed stacked and covered metal steam table pans of Turkish salad (containing cut tomatoes) cooling in walk in cooler. CDI - Shredded lamb was discarded. Turkish salad was uncovered and placed in a single layer on shelving to allow cold air to circulate in and around food product. -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouging and staining throughout. PIC stated that new cutting boards are on order. -0 points-

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 residues, splash, and debris on shelving, prep tables, and on sides of cooking equipment. Recommend higher frequency and more thorough cleaning. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in front of grill only able to reach a hot water temperature of 68F. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use handwashing sink to fill water pitcher. CDI - Employee was corrected through instruction. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee dispensing ready to eat food without wearing a hair restraint. -REPEAT- -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point-

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 Observed raw lamb stored above cooked lamb on speed rack. CDI - PIC corrected storage order. -1.5 points-

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 tightly wrapped containers of tomato salad cooling in reach in cooler. Observed covered bus tub of cooked lamb cooling in walk in cooler. CDI - Covers and wrapping were removed to allow cold air to circulate in and around food. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with prepared foods while wearing a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a beard guard. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed hot water valve not working at front handwashing sink next to food prep area. Water temperature was measured to be 74F. Repair to provide at least 100F water at handwashing sink. -1 point-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a black bus tub stored on top of and in contact with cut cumbers being used to prepare a salad. CDI - Bus tub was removed from cucumbers. -1 point-

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 tightly covered plastic Cambro of hummus cooling in walk in cooler. CDI - Lid was removed from Cambro and hummus was placed in reach in freezer to rapidly cool to 41F. Recommend spreading hummus on shallow sheet pan to cool in walk in cooler or cool in reach in freezer with active stirring. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a beard guard. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with bracelets and watches engaging in food preparation. -REPEAT- -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. Establishment has 210 days from date of permit issuance to be in compliance. Establishment was permitted July 9th, 2021 and has until February 4th, 2022 to be in compliance. -REPEAT- -0 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wearing gloves and using personal phone in food prep area. Employee stored phone and began preparing roasted eggplant. CDI - Employee was stopped from preparing food, asked to remove gloves, and washed hands following correct handwashing procedure. -2 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and rice in hot box holding at temperatures between 112F and 130F. PIC stated that items were cooked and placed in hot box prior to lunch service. CDI - PIC reheated items to 200F in oven. PIC has been advised to hot hold items at 135F or above. Hot box was maintaining temperatures of 150F or greater by end of inspection. -1.5 points-

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 while not wearing hair restraints. -0.5 points-

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 box of single use cups stored on floor in dining area. -0 points-

2-102.12 (A) Certified Food Protection Manager Observed no CFPM in establishment during inspection. -1 point-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for cleanup of vomit/diarrheal incidents. CDI - Written procedures were given to PIC and reviewed with regulator. Post written procedures in establishment. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic pitcher stored in handwashing sink near prep line. CDI - Plastic pitcher was removed by PIC. -REPEAT- -2 points-

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 tomato sauce in walk in cooler with a date mark of 8/15. CDI - PIC discarded tomato sauce. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor of walk in cooler with build up of food residues and debris. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee Carlos deny knowing any of the big 5 symptoms or foodbourne illnesses not how long before a sick employee can return to work.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on wire shelf above food prep sink. CDI- PIC removed

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee recontaminate hands with handles after washing. CDI- PIC had employee rewash 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee move trash can from in front of hand sink with gloved hand then return to cutting vegetables. CDI- PIC had employee wash hands redone gloves and discard peppers/onions

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one of two rear hand sinks blocked with food delivery. CDI- unblocked

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple employees leave front kitchen with gloves and return with same gloves. CDI-PIC coached 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed multiple boxes of raw ag unwashed produce stored over ready to eat foods. VR reorganization 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lamb stored over vegetables. VR for reorganization

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pans stored as clean with grease, food debris or sticker residue on them. CDI- removed to clean

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed diced tomatoes and shaved cheese full, in covered bus tubs, in walk in cooler at 61F and 53F respectively. Took second temperature over 35 minutes later. Tomatoes dropped to 59F and cheese to 52F. These equate to less than 2-4 degrees per hours and were in hour number 2. Cannot make temp. CDI- removed to open sheet trays and placed on speed rack to save product, cheese placed in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and multiple falafels hot held less than 135F. CDI- reheated or discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed no TPHC documentation for this facility and all TCS food temps at 45-54F. CDI- placed on temporary TPHC discard at 4pm.

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 falafel and other TCS foods not date marked. Facility does not have its typical date mark system installed yet so some labels are missing. CDI- dates labeled

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 ambient or secondary cooling in cover bus tubs and double covered metal third pans. CDI- removed to sheet trays

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed a single fly on main line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers and boxes of food stored on floor including a bag of onions. CDI- removed from floor

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch on

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths under cutting boards and soiled wet cloth on food prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-901.11 Equipment and Utensils, Air-Drying Required - C Observed abundant wet stacking from failure to properly air dry pots and pans. Problem exacerbated by insufficient space in back of kitchen.

4-501.11 Maintain equipment in good repair. Observed all TCS foods on cold hold line 45-54F. Unit wither failing or not in proper adjustment. VR