ABUGIDA CAFE

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at entrance handsink. A verification will occur no later than 3/29/2026.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed one (1) bag of unwashed produce (tomatoes) stored above washed and RTE foods in reach in cooler. CDI - PIC rotated unwashed produce to lower level. EHS provided reach in cooler storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one three (3) squeeze bottles (water, oil, awaze) without labels. CDI - Station label added to grill shelf.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Initially observed sanitizer bin used to hold in use wiping cloth stored on the floor. CDI - PIC elevated wiping cloths without correction by EHS.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) washed and sanitized single use container (sour cream) used to hold labeled spice mix in reach in freezer. CDI - PIC directed food employee to move spice mix into labeled multi use container.

4-501.11 Maintain equipment in good repair. Observed single-door RIF not working. Unit was off and no items were stored inside at the time of the inspection. Per PIC, part to fix the freezer is on order. If unit cannot be repaired, PIC plans to replace unit. Facility has a two-door RIF freezer currently in use for cold storage needs. REPEAT. 4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed 3 compartment sink, handsink, and bathroom handsink sealant coming away from walls. Caulk or reseal sinks to adjacent walls. Note: Per permit conditions, facility must maintain all cold holding equipment in good repair. Standing freezer must be repaired or replaced with equivalent equipment as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed dumpster door open during inspection. CDI - EHS closed door prior to returning to interior premises.

4-501.11 Maintain equipment in good repair. Observed single-door RIF not working. Unit was off and no items were stored inside at the time of the inspection. Per PIC, part to fix the freezer is on order. If unit cannot be repaired, PIC plans to replace unit. Facility has a two-door RIF freezer currently in use for cold storage needs.

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 missing floor tiles in dry storage area. PIC will address replacement of missing tiles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observation: EHS observed raw beef stored above cooked chickpeas in reach in cooler. PIC moved beef to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one squeeze bottle not labeled. Label added no points deducted.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite at time of inspection. EHS instructed facility to have a CFPM onsite at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved hand drying devices at kitchen area sink. CDI - PIC stocked towels at time of inspection. - 1 -

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 accumulation of oil on ceiling vent cover in hallway by kitchen. Clean often to prevent build up. - 0.5 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observation: EHS observed raw beef stored above ready-to-eat foods in the 2 door RIC. CDI: PIC corrected storage order during the inspection. REPEAT. Points not escalated due to overall improvement in storage order. 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. Observation: EHS observed rice in the 2 door RIC that temped at 52F. PIC stated the rice was prepared the day prior (11/12/24). CDI: PIC voluntarily discarded the rice. 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 Observation: EHS observed several food items in the lowboy of the flip top prep unit that were between 70F and 72F. PIC stated that the equipment had just stopped functioning. CDI: PIC put in a work order for the equipment and the food in the lowboy 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 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 Observation: EHS observed that there was no date marking on the prepared food in the 2 door RIC. CDI: PIC stated that all items will be date marked with the correct preparation date and anything that cannot be verified will be 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observation: EHS observed a sanitizer bucket with a wiping cloth stored in it with a chlorine concentration of over 200ppm. CDI: PIC remade the sanitizer to the correct concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observation: EHS observed rice in the 2 door RIC that had been cooling since 7am and was at 52F at 1:20pm. CDI: PIC voluntarily discarded the rice. EHS advised PIC to use cooling logs to insure food is cooling properly. 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. Observation: EHS observed wet stacking of pans in the clean dish storage area. CDI: EHS advised PIC to allow dishes to air dry before stacking. REPEAT. Points not escalated due to improvement.

4-501.11 Maintain equipment in good repair. Observation: EHS observed lowboy not functioning properly. The lowboy was holding temperature of 70F-72F. CDI: PIC stated that they put in a work order for the equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observation: EHS observed the dumpster lid being propped open with a piece of wood during the inspection. CDI: EHS advised PIC to keep the lid closed at all times.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef over RTE foods in reach-in cooler. -CDI- PIC relocated raw beef in correct storage order; under RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans in clean storage area. -CDI- PIC removed items and placed them in dish are to be cleaned.

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 to go container store next to hand sanitizer bottles and Lysol wipes. -CDI- PIC relocated chemical items above mop sink.

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 plates use to serve food to customers with sharp and deep crevices/ chips with clay exposed. EHS also observed sugar bowls starting to chip. -CDI-PIC voluntarily discarded plates. PIC stated sugar bowls will be replaced.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. -REPEAT- EHS observed cut tomatoes from ambient prep cooling in reach in densely packed and sealed. CDI- PIC opened bag and allowed item to quickly cool in the freezer. NOTE: Point deduction remains the same since improvement has been noted since last inspection. However if the violation occurs again point deduction shall increase. 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- REPEAT- Observed diced tomatoes cooling in reach in cooler tightly sealed and packed together. CDI- PIC moved item uncovered to reach in freezer. 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 one water and one squeeze bottle not labeled, but in use.

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

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. 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 cooked cabbage in the freezer cooling not meet proper cooling rate. Item was in a deep container. EHS also observed cheese and cooked cabbage, potato, and carrot mix also not meet a proper cooling rate in the reach in cooler. Items were in deep containers and covered. CDI- PIC moved all items to the reach in freezer in shallow pans 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed two bowls of cooked cabbage, potatoes, and carrots at 128F. CDI- PIC reheated items to at least 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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- EHS observed cooked collard greens, ambient prep cheese, ambient prep cooked cabbage, potato’s and carrot mix all not meet proper cooling rates. Items were in deep containers, covered and in reach in coolers. CDI- PIC moved all items to reach in freezer uncovered and shallow pans 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.- Observed secondary containers of spices oil and water without a label or label fading off.

5-501.17 Provide a covered waste bin in female restrooms. - Observed back shared restroom without a covered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -REPEAT- Observed dumpster not in use with lids open. NOTE: Point deduction left the same since violation is low risk and static violation. However if the violation is noted on the next inspection point deduction will increase.

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 cooked carrots, cooked cabbage and potatoes in microwave being reheated uncovered. CDI- PIC covered items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed 50 quart size bags of cut beef above 41F see temp chart. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. 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 - EHS observed wooden spoon burned with rough edges. CDI- PIC voluntarily discarded the item.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water at 95-97F. PIC voluntarily closed. A VR will occur within 10 days to ensure hot water is provided prior to facility returning back to operation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -REPEAT- Observed dumpster not in use with lids open.

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 ac/heat vent with heavy grease build up.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed unwashed produce stored above washed and RTE foods in reach in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw cut beef at 43F dated for two days ago. PIC stated items had not been removed from refrigerator since last prep. 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 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 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 REPEAT - Observed diced tomatoes and made in house cheese (whole milk) without a date in prep top. PIC showed EHS date mark in a large container from reach in cooler. CDI- PIC was able to properly date mark the items. NOTE: Improvement has been noted since last inspection with date marking so point deduction has reminded the same. However if the violation is observed during next inspection point deduction will increase. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed raid pest killer labeled for house hold use only in dry storage room. CDI- PIC removed the item from facility.

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 shelving in dry storage closet with debris build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster not in use with lids open.

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 Food employee who stated they were PIC at start of inspection is not a CFPM. REPEAT.

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 food employee wash hands and then turn off faucet with bare hands. CDI - reminded PIC of correct handwashing technique and directed PIC to go over correct technique with food employees.

6-301.11 Handwashing Cleanser, Availability (Pf) Observed hand sink in hallway with no hand soap. CDI - PIC replaced hand soap.

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 loose packaged cooked chicken stored next to tray with loose packaged raw beef. Package of cooked chicken was partially on tray and contacting package of raw beef. CDI - PIC moved chicken to higher shelf. No physical cross contamination observed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple items through facility without date mark such as milk and cooked chicken in prep top and frozen soups in freezer. Observed cooked lentils in reach in cooler datemarked for 8 days, from 1-29-23 to 2-05-23. CDI - PIC added date marks and revised incorrect date marks.

7-207.12 Refrigerated Medicines, Storage (P) Observed employee insulin medication stored unprotected next to customer food in prep top. CDI - PIC placed medication in sealed container with label, away from customer food in low up.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting unwashed cabbage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and gouges. CDI - PIC removed cutting boards from service.

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 PIC without certification today. -REPEAT- Observed pic without documentation of being certified in food protection manager course.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 cut beef cooling in low boy cooler at 49F at the start of the inspection and hour later the time only cooled to 48F a cooling rate was not met and PIC moved item to reach in freezer to cool.

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 two containers of diced tomatoes in the flip top above 41F. CDI- PIC moved items to reach in freezer to quickly cool.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed employee medication stored above clean food contact surfaces and food prep sink. CDI- PIC moved item to first aid kit location away from food prep and food utensil.

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 cut beef in a sealed bag on bottom of low boy not meet an ambient cooling rate. CDI- PIC moved item to reach in freezer to cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw chicken and lamb thawing at ambient air. CDI- PIC moved items to reach in cooler to quickly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. - Observed no thin probe thermometer available during the inspection. A VR will occur within 10 days to ensure a thin probe thermometer is provided.

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. 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 several wooden spoons heavily damaged with several sharp internal angles, crevices, and cracks. CDI- PIC voluntarily discarded the items.

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 hood system and cooking equipment in need of cleaning due to grease and food residue build up.

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 PIC without certification today. -REPEAT- Observed pic without documentation of being certified in food protection manager course.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed an employee use gloved hand to handle raw foods. PIC changed gloves without a hand wash. Observed an employee grab fallen pan from floor with glove hand, change gloves with no hand wash. CDI- Education was provided. EHS observed proper hand washing after education was provided.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.-REPEAT- Observed water container stored in front hand sink. CDI- PIC removed the water container. NOTE: Point deduction has remained at half since EHS observed another accessible hand sink less than 3 steps away. However point deduction will increase if the violation occurs again.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed a knife, meat grinder and a bowl soiled and stored clean according to PIC. CDI- PIC moved items to 3 comp sink to be properly washed prior to use.

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 butter on stove top at 87F. CDI- PIC started reheating the item.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bags of lintels stored on the floor of dry storage closer.

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 with long hair on the head without a hair cover.

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 PIC without certification today. -REPEAT- Observed pic without documentation of being certified in food protection manager course.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.-REPEAT- Observed in use sanitizer bucket stored in the hand sink. CDI- PIC removed bucket.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.- REPEAT- Observed cooked collards, made in house soft cheese, cooked carrots, cooked potatoes, and cooked cabbage all without dates. CDI- PIC voluntarily discarded the items. NOTE: Improvements noted since last inspection. If violation occurs again during next inspection point deduction will increase

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 cut tomatoes and cut beef cooling in a reach in cooler sealed and covered. CDI- PIC moved items to reach in freezer uncovered to quickly cool.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P -REPEAT- 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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed several wooden spoons extremely burnt and damaged. Observed blade and plastic of robocube damaged and pealing. CDI- PIC voluntarily discarded items. Observed cutting board in need of resurfacing or replacing due to deep cuts and grooves.

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 PIC without certification today. -REPEAT- Observed pic without documentation of being certified in food protection manager course. PIC has only until 2/12/22 to obtain certification point deduction will occur next inspection without it.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - REPEAT- For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees unaware of their responsibility to report any illnesses. And PIC unable to discuss all parts of health policy. CDI - PIC given 2017 Employee Health policy today via email. NOTE: PIC was able to provide health policy by end of inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomiting and diarrheal cleanup. CDI - EHS educated PIC and sent example written plan via email. NOTE: PIC was able to print documentation during the inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed PIC fill cup in handsink. CDI- Education provided on use of hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat grinder soiled and stored clean according to PIC. CDI- PIC moved item to 3-comp sink to be properly cleaned prior to next use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed butter at 118F. CDI- PIC voluntarily discarded item.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 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 on date marking please visit: http://meck.co/FoodSafety - Observed a majority of TCS RTE foods with no date. A VR will occur within 3 days to ensure date marking system is implemented correctly in the facility. PIC back dated items. NOTE: items shall not be kept, next inspection further corrective action will occur.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P 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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several wooden spoons extremely burnt and damaged. Observed blade and plastic of robocube damaged and pealing. CDI- PIC voluntarily discarded items. Observed cutting board in need of resurfacing or replacing due to deep cuts and grooves.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC not certified, not able to answer the 17 questions and with priority violations today. CDI - EHS educated PIC about 2017 NC Food Code requirements and information sent to PIC via email. -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 PIC without certification today. -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 employees unaware of their responsibility to report Salmonella nontyphoidal. CDI - PIC given 2017 Employee Health policy today via email. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomiting and diarrheal cleanup. CDI - EHS educated PIC and sent example written plan via email. -0-

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 dry hands before turning off faucet without recontaminating hands.-P Observed soap immediately rinsed off hands during handwashing procedure. Procedure met the time required but was missing the lathering of soap. CDI - EHS demonstrated proper handwashing and educated PIC. Hands washed. -2- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS IMPROVED OVER THE LAST INSPECTION DOCUMENTATION.

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 unsalted butter mixed with spice stored at room temperature using an existing TPHC procedure. Procedure is not being followed today. Product missing time stamp. CDI - EHS educated PIC of TPHC requirements for 2017 NC Foods Code and sent TPHC form via email. Fill out completely and have available for all future inspections. Time stamp placed on butter. -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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed large bins of stews cooling in reach in cooler above hot sauces above 150F. Beef stew temperature rose 20F in 20 mins. CDI - PIC removed large bins of stew from RI until within cooling range and actively stirred beef stew. Temperature dropped -.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef thawing in standing cold water in prep sink at beginning of inspection that PIC declared as thawing. CDI - PIC put raw beef in RI cooler. -.5-

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 containers of ground chick peas and other dry goods in containers in dry storage without labels. Label these. -1-

4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard meat box reused for storing house packaged zip lock bags of raw meat of different species. EHS educated PIC about reusing a cardboard box that cannot be effectively washed, rinsed and sanitized for food storage. -.5-

4-402.11 (A)(3) Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink nearest kitchen not sealed to wall. This facility is open under a transitional permit and the following items are still non-compliant today: 5: Seal handsink and wall of handsink. 8: Seal wall and ceiling junction in prep room, dry storage, and walk way through kitchen and prep area. 9: Seal and repair back door to patio to ensure there is no air/light gap. These items shall be corrected prior to end of day on 02/12/2022 to maintain permit to operate. Transitional permits may neither be extended nor renewed. -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 buildup on outer housing of food thermometer. Clean often enough to prevent buildup. -0-

3-201.11(A) Use food from approved sources only.-P Observed unlabeled clear bags of enjira bread stored on shelf in hallway. PIC stated this bread is from Halal Meat Market on N. Sharon Amity Rd. and does not bear a label when purchased. EHS stated all foods shall contain information regarding source, ingredients and other required information to be considered an approved source. PIC stated Halal Meat Market is a local grocery vendor that does wholesale and retail. EHS stated additional information is needed. VR no later than 12/24/2021 to ensure enjira is from am approved source. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC was unable to provide documentation of being certified in a food protection managers course. Facility has 180 days from issuing of transitional permit to obtain certification.

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 employee only wash hands for 5 secs. CDI- Education was provided on how long to wash hands. EHS observed proper hand washing by the end of the inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed employee bare hand bread while cutting it. CDI- PIC voluntarily discarded the bread. PIC had employee wash hands and don gloves to prep RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed veggie slicer, knives, and robocube stored clean according to an employee with food debris left on them. CDI- Items were moved to 3-comp sink to be properly washed and sanitized before next use.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed gap at back door when closed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee preparing RTE foods and cooking without a head cover and with long hair.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed in use wiping cloth sanitizer bucket with cloths inside stored on the floor.

4-501.11 Maintain equipment in good repair. 4-101.19 Nonfood-Contact Surfaces - Observed front bar area cabinets and counter tops to be rough and in poor repair. Area is used for dry storage, drink dispensing, and food contact surface storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed hood system with grease residue build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed gaps on walls and ceiling throughout the prep area. Observed ice machine and pressure cooker not in use by the facility and in need of being removed or functioning.