CAVA METROPOLITAN

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed salmon on steam table at 127F. CDI -These were just cooked allowed PIC to reheat, reheated to 175F For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressings in reach in cooler and dips in reach in cooler (front service customer facing) above 41F, ambient air of both units were above 41F. Dressings and dips were voluntarily discarded. PIC has submitted a work order for repair. Verification visit required to ensure compliance within 3 days. 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 .

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 a can of raid in the establishment. Facility has Ecolab treat for pests. Remove the can of Raid from the facility. CDI - PIC discarded the can of RAID.

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 pickled onions in the walk in cooler covered. CDI - PIC uncovered the cooling product to rapidly cool within time parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed a few flies in the front customer service area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan full of glazed salmon fillets hot holding at the hot holding well 3 below 135F. CDI: PIC voluntarily discarded salmon. Observed pan of brown rice hot holding inside the hotbox below 135F. CDI: PIC voluntarily discarded brown 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed chicken pieces inside the front handsink. CDI: Food debris was removed. Ensure handsinks are used solely for washing hands.

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 three pans of pre-cooked steak cooling at a rate of 0.10 deg/min (unable to meet the cooling rate). Pans were covered with lids and stored inside the lowboy cooler at the make line. Food employee had portioned these pans of pre-cooked steak less than 4 hours prior of EHS's observation. CDI: Food employee removed the lids from the pans and moved into the WIC to rapidly cool down. REPEAT VIOLATION. 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 .

4-601.11(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 oil accumulation on the hood vents above the chargrill. Increase cleaning frequency.

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 soap dispenser at the front handsink fallen off the wall, making employees having to hold it upright to dispense out the liquid soap into their hands. Repair soap dispenser to ensure proper handwashing is followed.

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 containers of tomato and cucumber salad cooling in one of the lowboy coolers inside the kitchen, not meeting the cooling rate. Observed containers of tomato and cucumber salad cooling inside the WIC, from the same batch prepared this morning, not meeting the cooling rate. EHS noticed these metal pans were covered with their respective lids. PIC stated they arrive here to start prep at 8:00AM, so the tomato and cucumber salad were placed in both units after 8:30AM. CDI: Tomato and cucumber salad container lids were removed to allow cold air flow, since they still had time in the 4-hour window to cool the food product down. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points since only one food item was observed not meeting the cooling rate, and other cooked TCS food items did meet cooling rate (pickled onions, fiery broccoli, roasted veggies). 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 .

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled multi-use pan with visible food debris stored in the rinse sink basin at the 3-compartment sink; all three sink basins were overflowing with a combination of soiled and cleaned multi-use utensils/equipment, making it hard to tell if something was properly cleaned or not. Ensure proper wash/rinse/sanitize steps are being followed for all multi-use equipment and utensils at the 3-compartment sink to where the sink basins are not over-crowding and ensure all three solutions are maintained clean.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in the hood system. Replace with new lightbulb.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Chick peas measured 45F after cooling for 3 hours 55 minutes. TCS foods removed from can must cool to 41F within 4 hours. CDI - PIC quickly moved chick peas to sheet pan and they reached 41F within 10 minutes. 0 pts. For more information, please visit: www.meckncgov/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://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 Chick peas were cooling in deep container at 45F at 1:55PM. PIC stated they began cooling from can around 10AM. Use shallow pans to rapidly cool TCS foods. CDI - PIC moved chick peas to sheet pan and they measured below 41F within 10 minutes. 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. Wiping cloth buckets measured less than 150 ppm quat. Wiping cloths must be stored in properly concentrated sanitizer solution. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw meatballs stored on shelf in reach-in cooler above the parsley. Do not store raw animal foods above ready-to-eat foods. CDI - Raw meatballs moved to bottom of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cut chicken in hot holding measured 110F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken reheated to above 165F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 pan of eggplant measured 44F in small sandwich cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved pan to walk-in cooler to cool. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 No TPHC labels on cut leafy greens held using TPHC. Ensure staff place TPHC start time on each pan, and use or discard within 4 hours. CDI - PIC placed time labels on pans. REPEAT *If TPHC is a violation next inspection a risk control plan will be implemented.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Customer observed with dog in establishment. No staff asked if it was a service animal. Animals are not allowed inside food establishments, unless it is a service animal. CDI - PIC educated on service animals. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wiping cloth bucket measured less than 150 ppm quat. Wet wiping cloths must be stored in sanitizer solution at appropriate concentration when not in use. CDI - PIC emptied bucket and refilled it with 200 ppm solution. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean interiors of cooler and sides and exteriors of cooking equipment and shelves. Clean these areas more frequently. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Manager with ServSafe certificate arrived during inspection. No employee present with certification at beginning of inspection. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Lamb meatballs measured 143-170F after cooking. Comminuted lamb must be cooked to at least 155F. CDI - Employee put lamb meatballs back on grill and cooked them until all were above 155F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Vegetables and steak in hot holding measured 128F and 125F. TCS foods in hot holding shall measure at least 135F. CDI - Both items reheated to above 165F. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Salad greens held using TPHC did not have time labels on them. TCS foods held using TPHC must be labeled with start time, and used or discarded within 4 hours. CDI - PIC stated these were brought out around 1PM so she placed 1PM labels on pans. 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 Yogurt dill, garlic dressing, and tahini caesar dressing measured 45-47F in reach-in cooler on line. Employee stated they prepared them at 1PM and they were cooling. Use walk-in cooler or other approved method to cool TCS foods. Do not place cooling TCS foods in coolers on line. CDI - PIC moved dressings to walk-in cooler to continue 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans, containers and bowls stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 1 employee drink stored on prep table. Do not store employee personal drinks where food is prepared. Store in a separate area. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of cooked broccoli on serving line measured 45F. TCS foods in cold holding shall measure 41F or less. PIC stated the broccoli was portioned earlier and employee may have not given it enough time to cool to 41F before placing it on line. Ensure employees use walk-in cooler to cool TCS foods after portioning or preparation. CDI - Broccoli moved to walk-in cooler to continue cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 No times marked for salad greens and falafel held using TPHC. Ensure employees mark times TCS foods begin time as a public health control. CDI - PIC placed times on white board. Different circumstances from last inspection so kept at half credit. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm quat. Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration when in between uses. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and containers stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. De-lime dish machine. 0 pts.

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. Additional cleaning necessary on shelves, sides of equipment, and inside refrigeration throughout. Clean these areas more frequently. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee not wash hands before donning gloves. CDI EHS redirected food employee to wash hands.

6-301.14 Post a handwash sign at each handsink. No handwash sink sign at hand sink in dish room. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI PIC placed soap at hand sink.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for items held on time. CDI PIC filled out procedures on county form. No start and discard time was placed on items in cooler held on time. CDI PIC voluntarily discarded all items and placed new items from WIC and placed time stamp on each item. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. Repeat

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 plastic container with clean single service small spoons held below service line with food that had fallen onto spoons. CDI PIC discarded all spoons.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue on one pan stacked clean. Item placed back into dish area for re wash.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in dish room leaking and with cold faucet not working. Another hand sink is less that 10 feet and observed employees exclusively using that sink. Hand sink in dish machine is required to be repaired. VR required.

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 and walls in need of cleaning throughout facility, specifically behind and around all equipment. Clean and increase cleaning frequency to maintain clean. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone and keys stored on prep table near prep top in prep area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in dish area blocked by stacks of dirty dishes. CDI PIC had dirty dishes moved.

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 fresh garlic and oil in house dressing mix that was made at 11 am not cooling at a rate to achieve 41F at 3. CDI PIC took lid off, temp checked and not cooling correctly, PIC changed cooling method again and items did not reach 41F by 3 pm. Items voluntarily discarded. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt based dressing in plastic bottles cold holding on line and feta crumbles holding above 41F. CDI. Both items were replaced with items holding 41F and below. Advised PIC that the yogurt based and oil and fresh garlic blended dressing in plastic bottles on the line will likely never be able to maintain 41F and below in the manner they are being held on the line and suggested TPHC for those 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 .

3-501.15 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 garlic and oil cooling in deep, plastic containers without active stirring being utilized. If deep containers are used for cooling purposes, stirring must occur to help heat escape. EHS recommends using sheet trays to cool or incorporating active stirring every 10-15 minutes. - CDI. Garlic and oil in house blend was voluntarily discarded. Education provided. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. Repeat

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning throughout facility, specifically behind and around all equipment. Clean and increase cleaning frequency to maintain clean. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed discarded food in one handsink and discarded ice in another handsink. Do not use handsinks to discard food or beverages. - CDI - Education provided. Sinks cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed maximum quat sanitizer concentration of 50-100ppm at the 3 compartment sink. Contact vendor to correct sanitizer concentration coming out of dispenser. PIC agreed to run all dishes through dish machine to be sanitized with chlorine sanitizer until - VR - Verification required within 3 days. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - REPEAT - Observed hot pickled onions temp 94F while cooling in deep, plastic container in an ice bath at 2:23PM. Per PIC and cooling logs, hot pickled onions temped at 154F at 12PM. Hot pickled onions would not meet required 2 hour cooling parameter without intervention. - CDI - PIC reheated onions to above 165F and started the cooling process over. 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 .

3-501.15 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 hot pickled onions cooling in deep, plastic containers in an ice bath without active stirring being utilized. If deep containers are used for cooling purposes, stirring must occur to help heat escape. EHS recommends using sheet trays to cool or incorporating active stirring every 10-15 minutes. - CDI - Education provided. Active stirring incorporated in cooling methods. 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 wet wiping cloths stored in quat sanitizer of 50ppm. PIC contacting vendor to correct quat sanitizer dispenser (see violation #16).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service plates not inverted and not in their original protective covering. - CDI - PIC inverted single service plates.

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 and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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 hot pickled onions cool 2F from 11:00AM to 11:25AM in walk-in cooler. The two hour cooling mark would be 11:40AM, and onions observed above 100F at 11:25AM. - CDI - PIC reheated onions to 165F and began cooling process over using sheet trays. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed falafel meatballs and cooked vegetables holding below 135F (see temperature chart). - CDI - PIC voluntarily discarded falafel meatballs. PIC placed vegetables on time. Update written procedures to include vegetables. EHS recommends placing falafel meatballs on time as well. - NOTE: Overall improvement noted in hot holding. Point deduction reduced to half. 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 .

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 hot pickled onions not being stirred while cooling in large, deep container in walk-in cooler. Thickest portion of onions only cooled 2F in 25 minutes. - CDI - PIC reheated onions. Incorporate active stirring frequently during cooling process. EHS recommends placing onions in shallow layer on sheet tray to cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee washing/pre-cleaning soiled dishes in the 3 part sink and then handling clean utensils without washing hands. CDI - PIC directed employee to wash hands. Hands washed. Note: Hans sink in this area marked out of service so employee must leave the area to wash hands each time switching between clean and soiled dishes (see #10).

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand sink in dish area marked out of order with water supply turned off and hand washing supplies removed. PIC noted the hot water supply was not adequate / mechanical issue was present and a service order was in place for repair/replacement of the sink. Verification of repair or replacement required within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous food pans stored as clean with significant label adhesive transfer present on interior food contact surfaces. PIC noted that they do not have a solution to ensure removal of label adhesive residue at this time and may have to purchase new pans. The food contact surfaces of pans must be cleaned/sanitized and free of adhesive residue. EHS recommends reaching out to above level leadership for guidance/procedures to assist with this issue as it has been ongoing. REPEAT- Verification required within 10 days. Continued non-compliance with cleaning/sanitizing standards may result in the implementation of a risk control plan or in permit action.

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 harissa chicken re-heated for holding at 158f max temp achieved. CDI - chicken discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked harissa chicken holding in well on front line at 116f, at 117f in back line hot well, and cooked vegetables holding in back cabinet at 119f. CDI - vegetables reheat to above 165f as they had been holding less than 2 hours. Chicken discarded. REPEAT - full 3 point deduction. Some improvement noted in overall hot holding temperatures. No escalation to risk control plan at this time. Points remain the same. Continued non-compliance with hot holding of any TCS food going forward may result in a risk control plan or in permit action.

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 no time marked on right rice or on opened package of superfood blend in upright greens cooler. CDI - superfood blend discarded. Right rice time applied as it was placed into unit along with other timed items. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed cut greens labeled with 1 pm discard time in upright greens cooler still in use at 1:20pm. CDI - EHS directed employees to discard. Items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemical labeled as degreaser. CDI - PIC identified as peroxide multi and re-labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ground lamb ambient cooling in deep plastic tub tightly sealed with lid. CDI - lid removed and lamb spread into shallow layer to quickly chill. Observed hot onion pickle cooling in ice bath in food prep sink without being consistently stirred. Temperatures of onions variable as much as 20 degrees throughout without stirring. CDI - onions stirred. When cooling large volumes of TCS foods in ice bath, stir the food often. REPEAT - 0 point deduction as overall significant improvement in cooling and all cold holding equipment observed to be holding at 41f or lower.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed back of house wiping cloth bucket at less than 50ppm quat in solution. Test frequently to ensure at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored as clean in various areas of back of house area stacked together wet. Air dry pans before stacking. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant numbers of food pans stored with gummy label adhesive residue present on exteriors. Remove labels and residue prior to cleaning to prevent label adhesive transfer to food contact areas of other pans when stacked together (see #16). REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous food pans stored as clean with food residue and/or label adhesive transfer present on interior food contact surface. CDI- items removed to dish area for re-cleaning. REPEAT - Full 3 point deduction

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 bulk container lemon tahini cooling at 46f at 12:05 still at 46f at 12:45. Cooling rate not sufficient to reach 41f within 4 hour time. CDI - uncovered/spread into shallow containers to quickly chill. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken holding in well on front line at 119f and rice holding in cabinet at back line at 125f. CDI - reheated to above 166f as items had been holding less than 2 hours. REPEAT Full 3 point deduction

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 various TCS foods in cold holding wells on front line with holding temperatures above 41f including feta cheese, lentils, cut tomatoes, tomato/cucumber mix, dill yogurt sauce. See chart. CDI - items placed on 4 hour TPHC until unit serviced/repaired and holding below 41f. REPEAT - Full 3 point deduction

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. PIC noted use of time control in upright greens cooler, however, no written procedures available and no time marking observed on any TCS food in the unit. For reference, EHS took temperatures of cut romaine, cut kale, right rice, and cut cabbage blend and found all items to be holding above 41f. See chart. CDI - 4 hour time placed on items. Written procedures again completed and provided to establishment during inspection as was done during previous inspection. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed numerous cooling TCS foods in WIC using improper methods including various house TCS sauces cooling in deep bulk plastic containers sealed with lids, various other TCS items including cut tomatoes, hummus, eggplant, falafel and Moore in pans covered with wraps or lids and/or stacked on top of one another and/or tightly stored on shelf blocking air flow. CDI - items uncovered and spread out to quickly chill. Do not cover foods while cooling. Do not cool foods in deep plastic tubs. Do not stack food together or pack together tightly while cooling. Use methods that allow air flow to the food during cooling. REPEAT 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed front line cold wells holding all TCS foods above 41f. Digital readout of unit showing air temp of 26f which is not representative of the unit. Repair the unit to ensure it holds foods at 41f or lower. REPEAT Upon arrival, EHS observed WIC with elevated air temperature and TCS foods stored in the unit with temperatures as high as 43f. WIC temperature recovered to 37f during the inspection and stored TCS foods dropped to 41f. Through discussion with PIC, location is preparing and cooling most TCS foods used for service daily and EHS observed extensive cooling of TCS foods in the unit during the inspection. No additional equipment is available for cooling of TCS foods. WIC may not be maintaining storage temperatures below 41f as required due to the extensive amount of cooling occurring in the am prep period. EHS strongly recommends PIC modify cooling procedures / cooling of volumes of food same day in order to maintain cold holding and cooling capacity. Cooling some foods previous day to reduce amount of cooling occurring at same time nightly recommended. Verification Required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house areas. Contact PCO for service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored as clean in various areas of back of house area stacked together wet. Air dry pans before stacking. REPEAT

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 cases of single service food container lids stored on floor under shelving in dining area. Store single service items at least 6 inches off of floor.

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 significant numbers of food pans stored with gummy label adhesive residue present on exteriors. Remove labels and residue prior to cleaning to prevent label adhesive transfer to food contact areas of other pans when stacked together (see #16). REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak from pipework under 3 part sink causing accumulated water pooled on flooring in dish area. Repair.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed PIC not ensuring rules set forth in food code for food safety area being met. During inspection, EHS observed multiple risk factor out of compliance which are the responsibility of the PIC including hot and cold food temperature control, hand washing, cooling, and cleaning and sanitizing of utensils. PIC is a certified food protection manager. CDI by education of PIC. EHS discussed in depth responsibilities of PIC from food code.

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 in use employee beverage stored sitting on food prep surface mixed with in use food an utensils. CDI- beverage discarded. REPEAT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled dishes and loading soiled dishes into dish machine, wiping hands on clothing, and then removing and handling the clean utensils from the dish machine without washing hands. CDI - EHS discussed with PIC who directed employee to wash hands. Hands washed. REPEAT

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in dish area blocked and unusable with ladders stacked in front, buckets and scrubbers stored in basin. Do not use hand sinks for other purposes. Do not block access to hand sinks. CDI - items removed. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at hand sink in dish area. CDI - PIC replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blade and mechanism on can opener this encrusted food residue. Observed multiple food pans stored as clean with food residue/other residue present on interior food contact surface. CDI- items removed to dish area for re-cleaning. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 deep stock pot of cooked onions cooing in ice bath employee noted has been cooling for 1.5 hours. Temperature of onions found to be 109f at 11:35 and was still at 109f at 12:25f. Cooling rate of 0 degrees per minute. Product unable to meet 70f cooling parameters at 2 hours. CDI- discarded. Observed large metal pan of roasted corn sitting out at room temperature cooling at 135f at 11:35. Corn relocated to WIC where it was found to be at 112f at 12:25. Cooling rate not sufficient to reach 70f within 2 hours. CDI - corn spread onto sheet pan in shallow layer. EHS verified at 67f prior to end of 2 hours to continue cooling to 41f. 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 cabbage slaw cooling at 60f at room temperature at 11:35 relocated to WIC found to still be at 60f at 12:25. Cooling rate of 0 degrees per minute. CDI - spread onto shallow pan to quickly cool to 41f within remaining 3 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple containers of TCS foods holding below 135f including falafel on front line at 95f, chicken on front line at 130, cooked vegetables at 109 and cooked potatoes at 121 in heated cabinet and cooked potatoes at 110. CDI - falafel discarded, chicken, vegetables reheated to above 165f as they had been in holding less than 2 hours. REPEAT

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 various TCS foods in cold holding units above 41f on front line including feta cheese, lentils, dill yogurt sauce. See chart. CDI - items placed on 4 hour TPHC until unit serviced/repaired and holding below 41f. TPHC procedures and timing completed during inspection. Observed pans of raw chicken holding at 43-44f in grill area reach in . CDI - items relocated to WIC. REPEAT

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 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 PIC indicated time control is used for cut leafy greens and other items in upright open salad cooler. No written procedures available for this process. No timing present on any item in the unit. PIC also noted that at end of night, some items will be returned to WIC to re-use again next day. CDI - TPHC procedures provided / completed during inspection. Time applied to items based on morning stocking time. Rice used in unit previous day discarded.

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 cooked onions cooling in bulk pan in ice bath with low ice/water level, not stirred, and with hot pan of corn placed on top. CDI - discarded. Observed roasted corn cooling in bulk metal pan covered with lid and then portioned into deep pans, covered with lids and placed into WIC. CDI- spread onto sheet pans for quick cooling. Observed slaw cooling in deep portion pans covered with lids in WIC. CDI- slaw spread out to cool quickly. Do not cool foods in deep containers covered with lids. Follow procedures for cooling in ice bath. Cooling smaller batches of onions or adding additional cooling method to ice bath recommended. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed front line cold wells with stratified temperatures holding some TCS foods above 41f. Air temperature of thermostat reading 29f, however, products in unit on left side holding up to 50f. Verification required.

3-302.15 Wash fruits and vegetables prior to use. Observed in use avocados at front line and at back prep line with stickers indicating not properly washed prior to use. Remove stickers and wash before use.

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 employee filling container of romaine lettuce pour the washed and ready to eat lettuce from the bag on top of the in use tongs laying in the container. Hand contact surfaces of the tongs covered with lettuce.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored as clean in various areas of back of house area stacked together wet. Air dry pans before stacking. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on exterior surfaces of dish machine. Observed gummy label adhesive residue present on exteriors of food containers and pans. Entire labels not removed prior to washing remaining on exterior of some food pans. Remove labels and residue prior to cleaning. REPEAT - no point escalation as previous cleaning issue not observed today

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed PIC failure to ensure proper sanitization of utensils and proper hot and cold temperature control of TCS foods. CDI- coached

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 Facility no penalized first inspection; Handout given

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 multiple employee beverages stored above food and food contact surfaces; one open. CDI- removed to designated location

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed multiple employee gloves handling soiled surfaces during task changes with no glove change or hand-wash. CDI- coached; hands washed; gloves donned

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed excessive debris in scullery hand sink. CDI- cleaned

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce over washed produce and other ready to eat packaged foods.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple containers of cooked chicken on hot held lines below 135F. CDI- voluntarily discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of prepped raw chicken cold holding in under counter refrigeration above 46F with ambient temp of 40F and multiple containers of various cut leafy greens above 47F. see temp chart CDI- PIC had no explanation for failure to cold hold

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 Observed multiple prepared TCS foods in top of prep units not date marked ( all prepared prior to today) CDI- date marked

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths store in sanitizer not at proper concentration and in soiled solution. CDI- remade

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple tight wet stacks of utensils.

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 excessive raw chicken residue on door of under counter refrigeration.