GRECO FRESH GRILL SHARON CORNERS

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed back handsink blocked with trashcan at beginning of inspection. Observed can of stuffed grape leaves in back handsink and ice cubes in front handsink during inspection. CDI - Trashcan and can of food moved. REHS reminded PIC that handsinks may not be used for any purposes other than handwashing. 1 pt.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer being stored while caked with food debris during inspection. CDI - Thermometer probe cleaned. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken miss first cooling window. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Chicken voluntarily discarded. 1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of tzatziki holding at 41F during inspection. Employee stated tzatziki had been placed in unit at 11am. CDI - Tzatziki moved to WIC to cool back down. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of blanched french fries bare two date labels during inspection. Observed container of spanakopita bare label with a prep date of 8/26/26 despite PIC stating it was made on 8/23/26. PIC stated employee had cut it earlier in the day, and subsequently changed the date label. CDI - PIC verified which date label was correct on fries, and corrected date label on spanakopita. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooked and cut prior to REHS inspection cooling while in deep, covered pans in WIC. Chicken did not meet proper cooling parameters. Observed cut lettuce cooling while in a deep, covered plastic bin in WIC. Observed blanched fries cooling while mounded on a sheet tray in WIC. CDI - Chicken voluntarily discarded. Lettuce uncovered. Fries split between an additional sheet tray. Lettuce and fries observed cooling within parameters. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed gasket in grill prep broken. Repair necessary. Observed piece of unsealed wood being used as shelving in back prep area. Replacement or sealing necessary. 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. Observed debris build up in threaded piece of vegetable presser during inspection. More thorough cleaning necessary. Repeat. 0.5 pts.

6-303.11 Provide required lighting intensity. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed light in WIC broken and unable to provide adequate light intensity. PIC stated repairs are already underway. Observed various employee phones on food prep surfaces during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw salmon then proceed to handle pita bread and single service items. CDI: Food employee changed gloves and washed hands.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelving of chemical shelf and dry storage shelf. Observed aluminum foil lining top of stove. Remove 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 minor debris build up of dry storage shelving containing spices. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers, plastic lids, grater and vegetable diced soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying metal pans.

4-502.11(A) Maintain utensils in good repair. Observed cracked plastic containers on clean dish shelf. CDI: Items were voluntarily discarded.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in hand sink beside reach in freezer. CDI: Sink was cleaned. If violation occurs on future inspections a risk control plan or permit action may be implemented.

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 blanched fries at 80F with approximately 15 minutes left in 2 hour cooling window. CDI: PIC placed fries on sheet pans and items reach below 70F by end of cooling window. 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: PIC labeled item during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed blanched fries cooling on a sheet pan in a large mound. CDI: PIC spread out fries between 2 sheet pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing inside walk in cooler with ROP packaging still intact.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small plastic containers being stored inside bulk spice containers. Remove items.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a cup inside of the back kitchen hand sink. CDI - Cup was removed.

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 missing time mark for fries. CDI - Time was marked for when fries were brought out from the cooler.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with the degreaser label worn off. CDI - Manager labeled during inspection.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee coffee drink stored on a shelf above single-service articles.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dumped ice inside of the main kitchen hand sink. CDI - Employees were educated and will not use the hand sink for a dump sink any longer.

REPEAT 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small presence of microbial growth inside of the ice machine chute.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals without a label. CDI - Bottles were labeled during inspection.

REPEAT 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans in dry storage. CDI - Items were removed to be returned to the supplier. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of garlic stored on the floor of the back kitchen.

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 a hand-held juicer with chipping paint on the food contact surface. CDI - Item was voluntarily discarded.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster door. Improvement from previous inspection. Dumpster is shared.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed open packages of frozen raw burger stored above open packages of frozen raw salmon. CDI - Items were moved to the correct order.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small presence of microbial growth inside of the ice machine chute. Improvements have been made since last inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus made from cooked chick peas with a date mark of 7/2/24. CDI - Item was voluntarily discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed intact ROP packages of raw salmon.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans of dolmades on the storage shelf. CDI - Items were removed to be returned to the supplier.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on the prep cooler cutting board.

3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting heads of unwashed lettuce. PIC stated that they cut before washing.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a storage shelf of single-service items. Bottom shelf is less than 6” off of the ground.

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

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

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 an iced coffee on top of a prep surface. CDI - Item was removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up inside of the drink machine ice chute.

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 blanched fries being kept on 4-hour TPHC with no policy and no record of approval from the Health Department. CDI - Blanched Fries were placed on 4-hour TPHC with a whiteboard used to mark time. EHS approved and provided policy.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle and several wiping cloth containers without labels. CDI - Items were labeled during inspection.

3-501.13 Thawing shall be conducted in one of the following ways: In a cooler of 41 degrees or less, under running cold water, in a microwave constantly stirring, or part of the cooking process. Pf - Observed raw ground beef being thawed on a room temperature shelf. CDI - Item was moved under running cold water.

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 food with no hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food with bracelets on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counters of the back kitchen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep stains and cuts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster lids and doors. 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed two dumpsters on grass due to the the construction company moving them. No points taken.

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation (H) Before donning gloves to initiate a task that involves working with FOOD; P Employee donned gloved prior to washing hands. Employee washed hands after PIC intervention.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed to go containers used as scoops in cinnamon/walnut mixture and other dry goods. Provide utensils with a handles to dispense mixture. Repeat.

6-201.11 Floors, Walls and Ceilings - Cleanability (C) Wall behind 3 compartment sink in bad repair in some areas. No points deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice in reach in cooler above 41F. PIC stated that the rice had been placed in unit the previous night. CDI - PIC voluntarily discarded rice. - 1.5 - REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed to go containers used as scoops in cinnamon/walnut mixture. Provide utensil with a handle to dispense mixture. CDI - PIC discarded containers. - 0.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple cleaned pans with stickers still on them. CDI- removed to reclean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce above 41F. See temperature chart. Lettuce was out off temperature due to overfilling of containers. Observed recently prepared shrimp stored in reach in drawer. CDI- Foods were moved to walk in cooler to be cooled down below threshold.

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 portioned chicken breast cooling inside of walk in cooler under plastic cling wrap. Ensure that food items that are in the cooling process are properly vented to allow cooling at the correct parameters. REHS vented during the inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no serve safe or ANSI equivalent food protection manager present during the time of the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live baby roach crawling up the wall during the inspection. CDI- Roach was killed by PIC

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no serve safe or ANSI equivalent food protection manager present during the time of the inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed ice dumped inside of the hand washing sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed salmon stored below beef inside of the reach in unit. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch raw gyro meat and then handle lettuce and tomatoes with the same gloves. CDI- Lettuce and onion were discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods above 41F. See temperature chart. Foods were out off temperature due to overfilling of containers. CDI- Foods were moved to walk in cooler to be cooled down below threshold.

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 a number of foods prepared days prior without date marking present such as grape leave, cooked chicken, lettuce, cheese, and rice. Items were dated during the inspection.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf No abstract seen on the menu. Team members says, “burgers are available if asked by customer” REHS will follow up during the verification visit to ensure that establishment adds asterisks to menu items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals stored in secondary containers without labels attached to identify contents inside. 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 residential use bug spray.

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 portioned lamb cooling inside of walk in cooler under plastic cling wrap. Ensure that food items that are in the cooling process are properly vented to allow cooling at the correct parameters.

4-502.11(B) Provide accurately calibrated thermometers. 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 No food thermometer present at the time of the inspection. A verification visit will be conducted to ensure that food establishment obtains a food thermometer.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of oil unlabeled. Observed bulk container of salt unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of seasoning salts stored on the ground.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed knive handles making direct contact with lettuce inside the prep unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. Recommend food establishment implementing pyramid stacking method to allow proper air flow for dishes to dry.

4-501.11 Maintain equipment in good repair. Observed damaged and broken shelving inside of the walk in cooler.

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 needed to non food contact surfaces such as green wire air drying shelving.

5-501.17 Provide a covered waste bin in female restrooms. No covered trash can located in the female bathroom to discard of feminine hygiene products.

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. 3 comp sink had build up located around the floors and walls. Recommend a higher cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no serve safe or ANSI equivalent food protection manager present during the time of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods above 41F. See temperature chart. Observed par cooked fries at 45F. CDI- Foods that did not meet cooling were moved to walk in cooler to cool below 41F.

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 recently chopped tomatoes stored inside of prep unit attempting to cool. Tomatoes were moved to walk in cooler to finish cooling process. Observed chopped tomatoes inside of the walk in cooler cooling in bulk amount with the lid tightly attached. CDI- Tomatoes were broken down in smaller portions and vented during the inspection.

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 squirt bottles of oil unlabeled. Observed bulk container of salt unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food such as chicken stored on the ground due to walk in cooler shelving being broken.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Chemical sanitizer tested at 0 ppm inside of sanitizer bucket. For chlorine solutions ensure that chemical sanitizer test in between 50- 100 ppm or 50-200 ppm inside of sanitizer buckets. CDI- Remixed during the inspection.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed knives stored in between two tables during the inspection. Ensure that knives are stored in a clean location that is being washed at least once every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. Recommend food establishment implementing pyramid stacking method to allow proper air flow for dishes to dry.

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 facility not in compliance yet; no points taken as per NCDHHS

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored over food contact surfaces. CDI- removed

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at rear hand sink , one of only two hand sinks. VR for soap 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign. CDI- given

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple cleaned pans with stickers still on them. CDI- removed to reclean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods above 44F and par cooked fries at 75F. See temp chart CDI- removed to walk in cooler to cool

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 TCS foods prepared yesterday with no date mark. CDI- date marked

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 squirt bottles of oil unlabeled.

4-501.11 Maintain equipment in good repair. Observed large prep unit not cold holding at 41F. VR