HALAL STREET FOOD

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lamb gyro hot holding in the hot drawer at 100F and it was still within the reheating parameters per PIC. CDI- PIC had the lamb gyro reheated properly during inspection and placed back in proper hot holding. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed a container of fresh garlic and oil, and housemade hot sauce (containing cooked chilis) in the walk-in cooler that need to be date marked. Per PIC, items were prepared in last 1-2 days. -CDI- PIC had the containers date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a shaker of salt, container of oregano on the prep table without labels. Observed a container of house made hot sauce and white sauce in the walk-in cooler without labels. **REPEAT** -1-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop stored in rice that did not have a handle. -CDI- PIC removed. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several cleaned food containers stacked together while still wet on the clean equipment shelf.

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 a wire rack shelf on the left side in the walk-in cooler with excessive rust damage that needs resurfaced or replaced. **REPEAT** -0.5- FACILITY HAS REPLACED RUSTED SHELVING IN WIC** 4-501.11 Maintain equipment in good repair. Observed ice buildup in WIF. Repair.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touch ears and begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee and PIC wash hands for less than 20 seconds and food employee not use a barrier to turn off the faucet. -CDI- EHS educated both on proper handwashing procedures and both properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to rinse off thermometer. Observed napkins, to-go bags, tape and other items stored near handsink. -CDI- EHS educated PIC on proper use of handsink and items were relocated. -1-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed 2 containers of cut lettuce that per PIC, was prepared prior day between 43-47F. -CDI- PIC voluntarily discarded items. -0- 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 multiple items at make lines above 41F. Refer to temperature chart. Observed ambient air at 47F. -CDI- PIC voluntarily discarded items that had been in unit for more than 4 hours. Other items placed on TPHC hold. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE TPHC FOR ITEMS UNTIL REPAIRS CAN BE MADE** -1.5- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed barely legible label on 1 and missing label on other spray bottle. -CDI- PIC voluntarily discarded items. -0-

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 cut lettuce prepared prior day that did not meet cooling parameters. Items were found cooling in large plastic containers with lids stacked on top of other containers that were also cooling. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded as cooling parameters were not reached. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 some squeeze bottles with no labels. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed standing water in salad mixer and wet stacking with some containers stored as clean. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean cutting board stored on sink handle at prep sink, touching wall. -CDI- EHS educated PIC on proper storage and items moved to dishpit to be W/R/S. -0-

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 napkins and to-go bags stored at handsink. -CDI- EHS educated PIC on proper storage of items and items relocated. -0-

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 rusted shelving in dish storage and WIC. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed walls underneath cabinets missing corner mouldings such that surface is no longer smooth and easily cleanable. Replace. **REPEAT** -1- 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 dust buildup on walls near prep sink. Increased and more thorough cleaning frequency recommended.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charger stored on prep table. Observed employee drink stored with clean dishes. -CDI- PIC relocated items. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed walls underneath cabinets missing corner mouldings such that surface is no longer smooth and easily cleanable. Replace.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed technician’s personal food and drink stored on prep table next to spices and equipment. - CDI - PIC removed items from prep table.

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 - Observed various sauces (white sauce, red sauce, green sauce, etc) received from Halal Mobile Kitchen dated with the receiving date and not the date of prep. - CDI - Education provided. PIC corrected date mark labels. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed sanitizer spray bottle stored next to spices underneath prep table. - CDI - PIC removed sanitizer.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee place raw chicken on kabob, place kabob over the coals to cook, and change gloves without washing hands to continue preparing ready-to-eat foods (onions and cheeses). - CDI - Education provided. Employee removed gloves, washed hands, and donned new gloves.

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 employee drink from water bottle standing over prep table and then stored water bottle on top of prep table. - CDI - Education provided. PIC directed employee to drink in back area away from food and food prep surfaces. Water bottle moved to designated area away from food and food prep surfaces.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid. - P - Observed employee drink from water bottle with twist top with gloved hands, place water bottle on prep table, and then engage in food prep at prep sink without washing hands. - CDI - Education provided. Employee properly washed hands before returning to food prep.

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.

4-101.19/4-202.16 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. - REPEAT - Observed aluminum foil underneath fry warmer on top of reach-in freezer. Remove aluminum foil and replace with a durable, cleanable material, such as a plastic liner. *NOTE: No point deduction increase due to improvement noted since previous inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - No signed copies of employee health policy or signed acknowledgments of policy available in facility. - CDI - All present employees signed employee health policy poster posted in facility as acknowledgment of policy. For more information on employee health policy, please visit: www.mecknc.gov/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 - Observed various TCS sauces on serving line with incorrect date mark labels. - CDI - PIC corrected date mark labels on sauces to match containers of sauces in lowboy from which the sauces on the serving line were pulled from. Ensure the correct date follows the product when moved from one container to another. 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 sliced tomatoes cooling at a rate of 0F/min in WIC while covered in a large, deep bowl. - CDI - PIC directed employees to place sliced tomatoes on sheet trays in single layers to continue cooling. EHS also recommends utilizing WIF for cooling purposes. Tomatoes have ample time to meet required cooling parameters with a remaining three hours to reach 41F.j 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 .

4-101.19/4-202.16 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 aluminum foil lining shelving under prep tables throughout facility. Remove aluminum foil and replace with a durable, cleanable material, such as plastic liners.

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 floor and walls of walk-in freezer in need of cleaning. Clean and increase cleaning frequency to maintain clean.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in reach in that was not covered. CDI items covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce delivered from the commissary this morning that was 43F on the surface and 48F on the inside. Product was not checked when brought in. CDI item discarded. Facility must check food product for receiving prior to storing’ Observed feta, garlic sauce, and green sauce in ice baths in prep top that was below the line where the product was located. CDI products discarded and more ice added to bottles and less product added to squeeze bottle. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed veggie spread, tofu, spring mix, feta block in bucket, and garlic sauce not dated. CDI items dated. 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employees go in walk in and return to food prep with a glove change but no hand wash. CDI hands washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed charger cord and box of gloves in handsink. CDI items relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chop lettuce, shredded lettuce, green sauce, and shredded lettuce above 41F in prep top on line and in walk in. CDI items discarded or moved to walk in for cooling. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed facility added ingredients, allergens, and common name but missing net weight and location. Repeat. Not Escalated since facility made improvements form last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans that were wet stacked.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees wearing watches while preparing food on line.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present during first half of inspection. CDI PIC arrived.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered peppers, onions, tofu, and cheese in reach-in unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta, vegetable spread, garlic cause, tomatoes, purple cabbage, and tomatoes and onion, white sauce, hummus, spring mix, and chopped lettuce and green sauce on the cold line above 41F. CDI items just prepped and placed in walk in for cooling or discard. Suggest facility use ice in bins for sauce to maintain temperature. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed sliced carrot and chocolate cake in reach in unit with no labels and no allergens posted. CDI allergens added to tags and facility will send labels for review.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phones stored and charging on prep table.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed trays that were dipped in chlorine sanitizer and placed on drying rack. Told facility they need to soak item for 2 minutes for proper sanitizing prior to air drying. CDI items soaking For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottle garlic sauce, vegetable spread, and Taziki in prep top above 41F. CDI items moved to discard and new bottle product kept in bottom portion to maintain temperature. Observed feta cheese and lettuce above 41F. CDI items just pulled for service and moved to walk in to cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 raw chicken shawarma, chopped lettuce, and gyro meat that was received above 41F. Food items received in personal car with no cold holding equipment to maintain temperature. Ice placed in buckets for prepared items but not aidining in maintaining cold holding temperatures. CDI items discarded. Observed chopped lettuce delivered from this morning holding in walk in at 44F. CDI items discarded. Verification required.

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 ground lamb above raw beef. CDI items relocated. Repeat.

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 lamb gyro meat in hot drawer, rice in hot well, falafel in fryer basket, and fries under heated plate below 135F. CDI items discarded or reheated if within 4 hours. Reheat

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 lettuce, spring mix, white American cheese, veggie shawarma, raw beef philly, whipped garlic and oil, and tahini sauce above 41F. CDI items discarded or moved to walk in freezing for quick chill if within 4 hours.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) Observed facility with signed copies of old policy. CDI provided hard copy and emailed copies to be signed.

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 raw chicken above raw lamb and gyro meat. CDI chicken moved to a different rack.

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 to pans of rice on front line at 110-136F. Suggest facility check to ensure hot well is warm enough to maintain temperature. CDI rice discarded and replaced with rice in rice warmer.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed lettuce, tomatoes, feta cheese with date items pulled on line and not when product prepared. CDI dates changed. Observed tofu in reach in from the day before without a date mark. CDI item marked.

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 cups without handles stored in salt and sugar bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on clean rack in kitchen.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). Observed employee lunches stored above RTE food in walk in cooler. CDI placed employee items with remaining personal items on bottom rack in walk in.