JASMINE GRILL

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee picking up dead insects from floor. Then observed food employee place portioned cups of garlic sauce and pita. CDI - Employee educated and hands washed.

3-201.11(A) Use food from approved sources only.-P 3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf 3-201.12 Hermetically sealed foods shall be received from a regulated processing plant.-P Observed tahini received from import company Alwsam Inc. Importer is sending invoice for purchases to EHS. Importer stated that the tahini was sent in soiled containers and the containers were repackaged by importer into sealed food grade buckets. Food grade buckets have no labeling, only a warning label for small children. CDI - Tahini removed from service and discarded.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed peeled cucumber sitting directly on rusted shelving. CDI - Voluntary discard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed veggie dicer, metal pans and metal spoon stored as clean with food debris/residue present on the food contact surfaces. CDI - Moved to the dish pit to be properly w/r/s. 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 .

3-501.18 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 multiple containers of falafel (x3) date marked 7/6 & 7/16. CDI - Voluntary discard. 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)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed all foods marked with 11-3 PM timestamps from 7/21. Time stamps are inaccurate, foods placed on TPHC before 11 AM and some after. Falafel out near fryer with no time stamp. CDI - Time stamps corrected with proper time stamps. EHS observed food employee placing food out prior to 11 AM.

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 large tightly covered containers of shrimp sauce, green sauce, and lentil soup cooling at rates that do not meet .12F/min. CDI - Items uncovered to promote cooling. 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 dead and live insects throughout the facility on walls, shelving, and floors. PIC stated that pest control has not been present in over 4 weeks, in the process of changing companies.

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 rice scoop handle in rice.

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 pitting utensil and knife sharpening utensil rusted and in need of replacement. CDI - Both items voluntarily discarded.

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. Damage to the wall below hand sink in front area. Sink in need of re-caulk to wall in front service area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with a serve safe certification, but it has expired on 11/1/2024. Update certification. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container with spray nozzle on it unlabeled and stored under clean dishes. PIC stated it was sanitizer but when tested it read 0ppm chlorine. CDI - PIC took container outside and dumped.

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 several squeeze bottles without labels. Observed one labeled with oil that was a different sauce. Label all working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large tubs of grape leaves in dry good closet stored directly on the ground. Keep all food at least 6 inches off of the ground. CDI - PIC moved 6 inches off the ground. REPEAT

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives being stored in between prep units with visible debris on the side of the unit. Store in use utensils on a clean portion of the food prep table.

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 2 pairs of tongs with peeling and chipped coating. Observed one spatula with melted handle. CDI - PIC voluntarily discarded items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one door out of the three dumpsters that was open. PIC closed door before returning to kitchen. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed 2 dumpsters missing drain plugs. Dumpsters are shared. Make sure drain plugs are in place.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothes hanging on multiple dry storage racks. Observed bag of clothes stored in dry good closet on top of tahini. Designate one area for employee clothing and possessions.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in the front service area with no paper towel. CDI - Facility has no Paper towel available. Tissue paper, then Napkins placed at the hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef, not in original packaging, stored directly on top of cooked ground beef. CDI - Storage order rearranged. 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 ground beef, not in original packaging, stored directly above raw shrimp. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 PIC use thermometer to temp lentil soup before sanitizing the probe. CDI - PIC provided alcohol wipes. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grinder attachment stored as clean with slight onion debris observed inside attachment. CDI - Moved to the sink to be re-washed. 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(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 2 large containers of lentil soup and one large container of chopped beef shank prepared the previous day, and placed in the WIC to cool, at 45F +. Lentil soup did not reach 41F within a work of 6 hours. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lamb chops, raw shrimp, yogurt/cucumber salad, cooked beef held above 41F inside the Lowboy below the grill. Ambient observed at 45F. PIC stated all food was placed in the unit when the facility opened and was allowed to place in the WIC to rapidly cool. Facility opens at 11AM, items temped at 1:00 PM EHS 3 day verification visit required. 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 .

3-501.15 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 2 large containers of Lentil soup and one large container of chopped beef shank cooling overnight in large deep containers. Items did not cool to 41F within the 6 hours window. 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 small roach on paper towels. CDI - Insect and paper towel removed. Last pest service was on January 8th.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee making garlic sauce, container stored on the floor during the process. CDI - Container was removed from the floor.

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 large hole in the wall below the hand sink in the front food service area.

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 rice prepared the previous day removed from the oven and placed in HH steamroll at 109F. CDI - Rice was placed inside the oven to reheat to the proper temperature.

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 large container of soup with mixed vegetable with no date marking, prepared the previous day. CDI - Proper date marking was added. Observed multiple bags of frozen, chicken, spinach and cheese filled dumplings with no date marking. CDI - Properly date marked, PIC stated that the items were prepared the previous day and placed inside the freezer. 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 .

3-501.15 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 shawarma chicken cooling in large deep bulk container. Shawarma Chicken was observed cooling at a rate of 0.18F/min from 2:26 PM to 3:18 PM. CDI - Chicken was portion in smaller uncovered containers inside the WIC. 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 multiple wet wiping cloths stored on prep surfaces and racks in the rear kitchen area. CDI - Cloths were removed.

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 handless scoop (cup) submerged in green jalapeño based sauce. CDI - Item was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. CDI - Pans were separated to properly drain and air-dry.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier to turn off faucet and prevent contamination of hands. CDI - Food employee washed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed veggie dicer and 2 metal pans stored as clean with food debris present on the food contact surface. CDI - Items were placed at the 3 compartment sink to be properly washed, rinsed and sanitized. 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 Observed large pan of beef, and 2 large pans of cooked chicken with no date mark. CDI - PIC stated that both items were prepared the previous day and the proper date marking was added. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed shelving with employee medications and lotions stored above bags of onions in the kitchen. CDI - Onions were relocated.

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 large covered bucket of garlic sauce w/ oil cool 0F over 22 minute time span. CDI - The lid was removed from the bucket to promote rapid cooling. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 plastic containers broken and cracked. Observed wire mesh scoop with broken wires. CDI - All items voluntarily discarded.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. Manager with a ServSafe showed up during the last 10 minutes of the inspection time. A CFPM shall be present during the entire duration of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces of a couple metal pans with visible food debris stored in the clean dish rack. Observed vegetable peeler with accumulation of food debris on the blade stored in the clean dish rack. CDI: Pans were removed and placed in the dish area to be properly washed, rinsed, and sanitized. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three deep metal pans of yellow rice hot holding below 135 degrees F in the oven. CDI: PIC had food employee reheat all of the rice on the stove and EHS took reheat temperature of the rice at 181 degrees F. 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 a couple metal pans stacked wet in the clean dish rack. CDI: PIC separated pans to allow proper air-drying.

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 bottom of the lowboy cooler with a buildup of food debris. Observed handles of cold holding units and sides of equipment near the make line with buildup of food residue. Increase cleaning frequency. REPEAT VIOLATION.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed opened employee cups stored near food prep. CDI- PIC had employee move items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - EHS observed an employee enter the back door of the kitchen and start washing and sanitizing food contact surfaces. CDI- Education was provided. PIC had employee wash hands and re wash food contact surfaces.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - EHS observed soiled spoon stored in front hand sink. CDI- PIC moved item out of sink.

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 - EHS observed three large containers of baked pies. Beef, chicken, cheese and spinach pies were said to have been prepared yesterday. CDI- PIC was able to properly date mark the 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 oil, water, and numerous seasonings in use without a label. CDI- PIC labeled the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - EHS observed several flies throughout the facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - EHS observed several employees preparing food with watches and bracelets on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees preparing foods with beard heard without a beard guard.

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. - EHS observed walk in cooler racks in need of cleaning due to food debris and residue build up.

*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 - Lentil soup in large container in WIC at 45F from yesterday, as well as chicken cut from slow cooker in large container in WIC at 90F with no change in temperature after 50 minutes. *CDI - PIC discarded lentil soup and placed cut chicken into shallow pans. 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 .

*REPEAT* 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - *Observed cold tcs foods said to be on TPHC per PIC without labeling (Service Stickers) during initial quick walkthrough. *CDI - Labels were placed on TPHC foods with correct start and end time.

*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 - *Observed - Lentil soup and cut chicken in large containers inside WIC causing food to not cool properly. *CDI - PIC discarded lentil soup and placed chicken into shallower 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. - *Observed - shelving racks in WIC with paint chipping and rusting.

*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 - floors in front of and under slow cooker and grill with food debris build up. In need of more frequent minor cleaning.

2-101.11 (A) PIC shall be present during all hours of operation. -PF- During the start of the inspection no food handler took responsibility as PIC. CDI- PIC educated on the presents needed of a PIC during all hours of operation once he arrived at 10:55AM.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- During the start of the inspection for 40 minutes no PIC was present. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Through discussion PIC and an employee was unable to discuss reportable symptoms and illnesses. CDI- PIC provided written employee health policy by the end of the inspection. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee drink uncovered near prep unit and twist top employee water stored above clean food contact surfaces. CDI- PIC moved items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -REPEAT -P- EHS observed one employee with gloved hand grab raw chicken soiled skewer and without discarding glove prep and dish rice. Observed raw lamb stored above RTE vegetables in the freezer (outside of original container). Observed employee handle food and food contact surfaces with torn glove and did not discard it. CDI- PIC was educated on violations and corrected all practices. After education was provided on when to discard gloves EHS observed proper hand washing. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large container of chicken and steak at 42-44F and said to have been cooled overnight. CDI- PIC voluntarily discarded the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 several continents of hummus dated for 11/14/23. CDI- PIC corrected the date. 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)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed employee marking TCS food items for 11AM-3PM however the items were being placed out for TPHC at 10:15-10:55AM. CDI- EMployee corrected the times.

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 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed pesticide labeled for house hold use only in facility. Observed employee medication stored on a shelf above unwashed vegetables. CDI- PIC removed the pesticide and move vegetables away from medication 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 two large containers of chicken and steak above 41F that was said to have been cooled over night. CDI- PIC voluntarily discarded the 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 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. - REPEAT- Observed several in use squeeze bottles not labeled on cook line. Observed secondary containers throughout the facility of spices without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed live pest crawling up the side of walk in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed several employees preparing foods while wearing a watch. NOTE: Point deduction has remained the same since violation is low risk and static. Also improvement from last inspection has been observed. However, if the violation is noted on the next inspection point deduction will increase.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed large white cutting board up front in need of resurfacing or replacing due to deep cuts and grooves.

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 inside of low boy cold hold unit in front and stainless steal shelf with food debris build up. Clean as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open during the inspection and dumpster not in use. NOTE: Dumpster area is shared with non permitted facilities.

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 hard to reach areas in need of cleaning due to grease and food debris build up.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- REPEAT- 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- REPEAT- Observed employee handle raw shrimp in food prep then back to RTE food prep with no hand wash. Observed employee don gloves after handling trash without a hand wash. EHS also observed employees leave prep area to complete a non food prep task then back to food prep area to prep RTE foods without a hand wash. CDI- Education was provided and EHS observed proper hand washing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- EHS observed several employees with gloved hands adjusting clothing and touching walls as they passed through hallway without discarding gloves prior to food prep. CDI- Education was provided and EHS observed proper glove use and hand washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine malfunctioning during the inspection and in use at 0 ppm Cl. PIC stated the machine was leaking. CDI- PIC had dish machine repaired by end of inspection. 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

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P- EHS observed half chickens behind reheated in the microwave and uncovered. CDI- Education provided and EHS observed proper covered food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed raw chicken, rice stuffed grape leaves, baba ganoush, tabbouleh, raw lamb, raw beef, raw chicken and cooked beef above 41F. EHS observed wic at 45F at the start of the inspection. By the end of the inspection EHS observed wic at 38F. CDI- PIC was able to place items in walk in cooler uncovered to quickly cool. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several in use squeeze bottles not labeled on cook line.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees with long hair on the beard without a proper cover. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing foods while wearing a watch and or bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet cloths throughout the food prep areas and not in sanitizer between use. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. - Observed dry wiping cloths with major food debris left on them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored together wet.

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 floors and walls throughout damaged.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee shaving raw chicken off rotating spit and return to working with RTE food for orders without handwashing. CDI - PIC notified and employee retrained when to wash hands. -2-

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 RTE TCS foods date marked 06/19/2023 that were cooked or opened today, 06/20/2023. CDI - PIC placed correct date on foods during inspection. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(A) (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 TPHC procedure in place that requires discard after four hours for cold items at serving line such as baba ganoush, taboleh and other items. Items in place after discard time of 3:00P. CDI - PIC voluntarily discarded and reminded to follow procedure to maintain ability to use TPHC. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil containers stored directly on ground in back hallway leading to restrooms. Place on shelf at least 6 inches off ground. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employee that was formerly certified food safety manager working in kitchen without training for employee health. Per food employee, owner asked if employee remembers symptoms and illnesses for exclusion and restriction upon rehire. No additional refresher training provided. CDI - EHS and food employee reviewed Employee Health policy. EHS advised PIC to ensure all food employees receive training, whether certified as a food safety manager or not to ensure proposer restriction and exclusion for foodborne illness prevention. -2- REPEAT For more information on employee health policy, please visit: http://meck.co/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 on walk in shelf directly above RTE garlic and sauces. CDI - PIC moved eggs to lower shelf. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped pastries in RI freezer and unwrapped RTE grape leaves in WI without wrapping. CDI - These items were wrapped and EHS advised PIC when wrapping is necessary. -1.5-

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 rice scoop submerged in rice. CDI - PIC removed scoop and stored handle up. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used to cut foods at cook line stored with blade between two prep tables. CVDI - PIC stored knife on cutting board between uses. -.5-

4-501.11 Maintain equipment in good repair. Observed prep unit at cook line out of service today. Repair. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in facility to test chlorine sanitizer in 3-comp sink. VR no later than 03/16/2023 to ensure facility has test strips that accurately measure sanitizer concentration. -.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on no food contact surfaces of food thermometer, hood system and rotating spit at front cook line. Per PIC, spit is cleaned deeply once a day. Hood is scheduled for cleaning. Clean both these items. REPEAT -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep closed between uses. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employee working in kitchen on first day without training for employee health. Employee has hospital bracelet on arm. CDI - Per PIC, employee was in hospital more than three (3) weeks ago and has not removed bracelets because no scissor were available to cut off bracelet. Bracelet removed and new hire trained for employee health during inspection. -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food employee using front handsink to fill steam table using 5-gallon bucket. CDI - PIC reminded staff about importance of keeping handsink available for handwashing. PIC reminded food employee to use rear prep sink to fill bucket. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed less than 50 ppm chlorine sanitizer concentration in dish machine while dishes being washed. CDI - PIC primed chlorine sanitizer to restore the required minimum 50 ppm. Dishes rewashed. -1.5-

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 one large container of hot holding lamb soup at 120F at 1:25P. Per PIC, soup was placed in hot holding at 10:45. CDI - PIC refilled steam table and rapidly reheated lamb soup to 180F within 15 mins. -1.5-

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 TPHC procedure available without time stamp marking when food was placed on TPHC. CDI - PIC revised TPHC procedure to state time stamps will be placed on food at serving line. Time stamps placed on cold line side of serving line. -1.5- 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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed written procedure for TPHC missing address of facility, method of marking time stamp and the point at which food will be declared on TPHC. CDI - PIC completed written procedure during inspection and EHS reminded PIC to have available during all inspection and to follow written procedure.

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 tight lids in place on cooling cut lettuce, shredded chicken and lid on deep bucket of cooling lamb soup. All items were cooling at a rate of 0 degrees per minute. CDI - Lids vented, foods placed in shallow metal pans and temperatures at 41F within 20 mins. -.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 heavy buildup on hood system and rotating spit at front cook line. Per PIC, spit is cleaned deeply once a day. Hood is scheduled for cleaning. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed hands being wiped on wiping cloth on cutting board at cold line between orders. Wash hands when soiled. CDI - Hands washed. -2-

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 TCS foods at 42-44F after food delivery one hour before inspection began. CDI - PIC instructed staff to leave walk in cooler closed for 20 mins. Temperatures back at 41F. EHS advised PIC to quickly put foods away in the cooleer to avoid temperature abuse of cold foods. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects at hot line near cooks line. Per PIC, facility was treated for pests yesterday. Per PIC, facility has routine pest control program. Maintain frequency of service and increase as necessary to rid facility of insects. REPEAT -2-

3-304.14 (A)(2) Wiping cloths used for spills shall be used for no other purpose. Observed dry wiping cloth on cutting board at cold line used to wipe spills from plates and to wipe spices from gloves after hand dispensing spices onto food dishes. EHS advised PIC that if used to wipe spills, wiping cloths cannot be used for any purpose. -0-

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 linens stored directly on the floor under steam table at front line. Move off the floor at least six inches. -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 heavy buildup on the back sides of cooking equipment at cook line and buildup on the heat lamps at lights at serving line. Clean often enough to prevent buildup. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Keep closed between uses. -0-

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 water damaged ceiling tiles in men’s restroom. Per PIC, repair order has been sent and facility is awaiting confirmation of schedule for service. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed PIC Mohamed not aware of requirement to select the starting point for TPHC on form posted to the immediate left of kitchen entrance from hallway. Today, EHS observed tomato salad starting TPHC from time tomatoes and lettuce were cut and cucumber salad starting TPHC from when product removed from refrigeration. CDI - PIC printed additional copies of TPHC procedure and separated the products that start from cold holding from the products starting from cutting produce. POINTS NOT ESCALATED TODAY AS THIS WAS A GREAT IMPROVEMENT OVER LAST INSPECTION. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored above prep table and below prep table with lemon juice and other foods. CDI - PIC separated food from toxic materials. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in dining room and kitchen. Per PIC, facility has routine pest control program. Maintain frequency of service and increase as necessary to rid facility of insects. -1-

3-302.11 (A)(4) Store food in intact wrapping or packaging for protection against contamination. Observed opened containers of stuffed meat pies and other TCS foods. Protect these containers of food while in storage. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees not wearing effective hair restraints preparing small portions cups of sauces and making salads and other appetizers in kitchen. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed handles of serving utensils and eating utensils facing down in storage containers. Ensure handles are up for selecting utensils to avoid touching the food contact surfaces. -.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on the back sides of cooking equipment at cook line. Clean often enough to prevent buildup. -.5-

6-303.11 Provide required lighting intensity. Observed two out of three light bulbs missing under hood system nearest fryers with low lighting. Replace these. -.5-

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 shelled eggs stored over RTE shrimp sauce and garlic on WI cooler shelf. CDI - PIC rearranges storage order. -1.5-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shaved portions of shawarma and drippings from raw portions at 98F in container with cooked shawarma at 188F. PIC stated chicken will be cooled down and reheated to order. CDI - PIC cooked shawarma to above 165F before cooling. EHS advised PIC that undercooked chicken pout into the cooling process is non-continuous cooking and requires an approved procedure to ensure food safety. PIC stated chicken will be reheated. -1.5-

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 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 date marked stuffed grape leaves for 10/21/2022. Per PIC, the date should have been 01/21. EHS asked if product has been frozen. PIC stated normal procedure is to cook, freeze, thaw and serve. EHS advised PIC to capture thaw date to ensure facility knows how many days are left for using the product. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed PIC Carlos unaware of the new TPHC form sent to PIC via email today. CDI - EHS went over information again with PIC and sent information to PIC again via email. Facility still has old procedures posted and PIC claims not to have received information from owner after last inspection. FILL OUT COMPLETELY AND HAVE AVAILABLE FOR ALL FUTURE INSPECTIONS. REPEAT -1.5-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 batch of cooked chicken cooling on stove top at beginning of inspection at 84F. PIC stated this is for an order for 3:30P. EHS also observed tights lid in place on cooling diced tomatoes. CDI - EHS discussed proper cooling methods and chicken placed in walk in cooler to cool. Lid vented on diced tomatoes. THIS IS THE SECOND CONSECUTIVE INSPECTION WITH FULL POINT DEDUCTION FOR COOLING METHODS. CONTINUED NONCOMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. REPEAT -1-

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 linen stored directly on floor in hallway storage closet. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual dish washing in water at 98F. EHS checked detergent and no other temperature was specified. CDI - PIC refilled to above 110F. Per PIC, this facility keeps the same hot water all day. EHS advised PIC of the temperature requirement. -.5-

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

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 cracked floor tiles down hall way near restroom and at kitchen entrance from hallway. Repair these tiles. 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 buildup on brick wall at cooking area. Clean. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed PIC using Form 1-B without Salmonella non-typhoid listed as one of the Big 6 reportable illnesses. CDI - EHS emailed form to PIC today. Train staff on the 2017 NC Food Code changes.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee handling raw chicken, lamb and beef kebabs without handwashing between different species or handwashing before handling RTE skewers and grilled chicken. CDI - Hands washed and PIC educated food employees when to wash hands. -2-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed exposed small cups of cucumber and garlic sauce over front cold line, exposed to customer coughs and sneezes. CDI - PIC covered these with wax paper. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed light and dark buildup inside soda nozzles. Per PIC, these items are cleaned and sanitized with bleach sanitizer daily. EHS advised PIC to clean more often to prevent buildup. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed falafel mix at reach in cooler at front cook line cold holding at 47-49F. Per PIC, this item increases in temperature when reach in door is repeatedly used. CDI - PIC moved this mix to prep cooler under grill. At end of inspection, falafel was F. -1.5-

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed older TPHC template in-use today. CDI - EHS sent 2017 NC Food Code information and TPHC form to PIC. Fill out completely and have available for all future inspections. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chlorine sanitizer bottles at front line without name of sanitizer listed on outside. CDI - PIC labeled these during inspection. -1-

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed garlic sauce cooling in deep portion by door just inside walk in cooler. EHS advised PIC to vent lid, use smaller portions and move container deeper inside cooler for more effective cooling. CDIO - Lid vented and food was below 41F in 30 mins. -1- REPEAT

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 tahini buckets used to store dry goods and sauces without labeling with the name of current contents. CDI - PIC labeled buckets. -1-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed heavily dented can with top seal damaged stored in direct contact with intact canes on dry storage shelf near rear kitchen entrance. CDI - PIC voluntarily discarded. EHS educated PIC about damaged seals allowing the entry of bacteria that could be harmful if consumed. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go containers with food contact surfaces facing upward over the oven in the kitchen, over the hot line at the front. CDI - PIC inverted these. -.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on splash guard around shawarma spit and on hood in kitchen. Clean often enough to prevent buildup. -.5- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Keep closed to prevent pest harborage. -0-

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 buildup inside microwave. Per PIC microwave is cleaned once a week. EHS advised PIC that microwave shall be cleaned daily. -0-

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid kit stored in direct contact with small pastry cups on rear shelf. CDI - PIC moved the first aid kit. -1-

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 deep portions and tight wrapping on raw kafta and other foods cooling in walk in cooler. CDI - PIC unwrapped food and stated additional pans will be purchased to help foods cool faster. -.5-

4-501.11 Maintain equipment in good repair. Observed broken handle on microwave and hood light fixture broken. THE FOLLOWING ITEMS ARE NON-COMPLIANT TODAY. TO MAINTAIN PERMIT TO OPERATE, ALL NON-COMPLIANT ITEMS SHALL BE CORRECTED PRIOR TO END OF BUSINESS ON 01/24/2022: 3. REPAIR HOOD VENTILATION SYSTEM FOR REAR COOKING AREA. 4. REPAIR LIGHT FIXTURES IN HOOD FOR REAR COOKING AREA. 5. REPLACE SINK STOPPERS IN 3-COMP SINK. ALL NON-COMPLIANT ITEMS SHALL BE CORRECTED PRIOR TO END OF DAY ON 01/24/2022. TRANSITIONAL PERMITS MAY NEITHER BE EXTENDED NOR RENEWED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving inside reach in coolers. -0-

6-302.11 Supply toilet tissue at each toilet. Observed no toilet paper at women's restroom toilet. -.5-