HELLENIC

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 a container of raw salmon to be stored in the bottom refrigerated drawer at the cookline below containers of raw beef and raw pork. Raw salmon was stored correctly behind the chicken in the refrigerated drawer but EHS advised the PIC that if they are going to keep raw pork and raw beef in the top drawer the raw salmon cannot be stored below. CDI - PIC rearranged storage order. Raw salmon moved to the top drawer behind the raw beef and raw beef was moved to the bottom drawer behind the raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced tomatoes to be overfilled at the cookline opentop refrigerator with the top layers being at temperatures of 44-47F. Bottom layers were observed at 39F. EHS provided education on fill lines on the containers and to not overfill with leftovers from a previous container. REPEAT. Large improvements in cold holding from previous inspection, points not escalated. CDI - Top layer of tomatoes removed and placed into their own container in the WIC to rapidly cool. 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 2 containers of cut potatoes to be provided with a date mark of 8/18. Upon questioning it was discovered that the potatoes were cooked the day before and cut this morning, which is why they were dated for today. EHS advised the PIC and prep employees that the date marks for heat treated vegetables should be for their cook date and not the date they cut/prepare them into insert containers. REPEAT. CDI - Date marks corrected to 8/17. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a knife stored in an uncleanable crevice at the cookline opentop.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 insert containers of sliced tomatoes, 2 insert containers of cherry tomatoes, an insert container of spicy feta and large plastic container of spicy feta to be at temperatures of 45-46F in the 2 door lowboy refrigerator across from the WIC. Ambient was observed at 45F. PIC and prep employee stated that the unit was working this morning when they arrived and that it was a big prep day so the unit had been opened and closed frequently since this morning and the unit was pushed up against the wall, not allowing for the fan to get proper air flow. Unit was not observed at 41F by the end of the inspection but did go down to 46F from 47F. PIC contacted repair company at the time of the inspection. All TCS items moved to the WIC to rapidly cool back down. Non-TCS items may be kept in the lowboy while awaiting the repair. 3 day VR to observe repair. 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 an opened container of basil pesto in the 2 door lowboy refrigerator to not be dated marked at the time of the inspection. CDI - PIC date marked basil pesto. 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 3 insert containers of shredded lettuce to be cooling at a rate of 0.0 degrees/min in the WIC. Items were just prepped and observed to have their lids on and stacked on top of one another, not allowing for adequate air flow around the product. CDI - Items unstacked and lids removed to allow for proper air flow around the product. 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 the WIC fans to have accumulations of dust/debris on their surfaces. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed the connection point between the spray nozzle and the faucet to be spraying water all over the place when in use at the 3 compartment sink. Water was turned off at the sink for this reason at the time of the inspection. Facility does have a functional dishwasher so there is an approved method to wash/rinse/sanitize dishes. CDI - On-site employee was able to tighten the clamp for the connection point so the water would no longer spray all over the place when in use.

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 a container of raw fish kebabs stored directly below a container of raw pork and raw pork kebabs in the WIC. CDI - PIC relocated the fish to above the raw pork. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 the gaskets and interior base of the 2 door lowboy freezer at the cookline to have accumulations of food debris/grime.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee water bottles and jacket stored on the dry storage rack by the rear kitchen door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed two pairs of tongs stored as clean amongst clean dishes with heavy visible food debris on their food contact surfaces. CDI - PIC placed at dishwasher to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple pre-portioned sides of tzatziki in the bar area dressing cooler to be at temperatures of 44-46F and have been stored there for an unknown amount of time. Items out o temperature were observed stored in the front of the shelves, closest to the door. Items further back in the RIC were observed at <41F. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 metal insert containers of shredded lettuce and gyro meat stored in the cookline opentop/lowboy refrigerator that were not provided with date marks. PIC stated the lettuce had just been opened the night prior and the gyro meat was cooked the night prior. CDI - PIC date marked both items with appropriate 7/14 date mark. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed a bin of over the counter medicines stored on the top shelf above the heat lamp with food beneath. CDI - PIC relocated bin of medicines out of the kitchen area.

4-501.11 Maintain equipment in good repair. - Observed the cookline lowboy refrigerator to be in disrepair in that a layer of water was observed pooling up at the interior base.

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. Large bus tub of rice measured 48F in walk-in cooler. PIC stated they began cooling it last night. Cool smaller batches of rice. Use shallow pans so it cools within the proper time frame. CDI - PIC discarded rice. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Potatoes, orzo, and gyro meat were missing prep date labels. Also, quinoa in sandwich cooler bottom was prepared on 3-14. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items that were missing prep date and discarded the quinoa. 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 Rice was cooled overnight in bus tub and did not reach 41F within 6 hours. Use shallow pans, cool in smaller batches, etc. CDI - PIC educated on cooling methods and he discarded the rice. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee wallet observed on dry package of pasta. Store personal items separately from food. 0 pts.

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. Employee plate of food observed on clean side of dish machine drain board. Employees must not eat where food or clean utensils or food-contact equipment can be contaminated.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling onions, lettuce and peppers with bare hands to prepare a salad. Do not contact ready-to-eat foods with bare hands. CDI - Employee educated and salad discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.15 Wash fruits and vegetables prior to use. Pears in sandwich cooler top still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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. Raw ground beef stored on shelf above raw calamari. Do not store raw comminuted meat above raw seafood. CDI - Raw ground beef moved to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Raw salmon was thawed and still in ROP packages in drawer cooler. Raw fish must be removed from ROP packaging before thawing. CDI - PIC slit open packages. 0 pts.

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. Raw chicken stored on shelf above raw beef in walk-in cooler. Do not store raw chicken above raw beef. Store raw chicken on the bottom. CDI - Raw chicken moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Gyro measured 45-46F in sandwich cooler bottom. Cook stated they were pulling it out frequently during lunch. TCS foods shall be held at 41F or less when in cold holding. CDI - Gyro meat moved to freezer 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed around 3-compartment sink area. Contact pest control. Ensure food is covered and protected to avoid potential contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and containers stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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. 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 drinking from an open beverage container on prep line, surrounding exposed food and clean utensils and equipment. CDI-PIC finished beverage and washed hands after being prompted by EHS.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, turning off faucet with bare hands and then drying hands. This occurred multiple times. CDI-EHS demonstrated proper hand washing and employee properly washed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch face and continue with food prep. CDI-EHS explained when to wash requirement with employee and employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to don new gloves for food prep without proper handwashing. CDI-EHS educated employee on when to wash requirements and employee properly washed hands before donning gloves. 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 an open drinking container and then proceed to moving foods around the kitchen without a hand wash. CDI-EHS stopped employee and employee properly washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed heavily soiled large can opener. EHS asked employee if can opener had been used today and employee stated no. CDI-Employee moved can opener to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed portioned Taziki sauce stored over preptop unit fill line at 58F. CDI-PIC voluntarily discarded Taziki and will no longer store TCS sauce this way.

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: 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 . Observed spanakopita from 9/27 in reachin. CDI-PIC voluntarily discarded RTE TCS food that was held for more than 7 days.

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 multiple containers of cut tomatoes cooling in tightly covered, densely packed in reachin unit. CDI-PIC uncovered tomatoes and moved them to the WIC. 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 unlabeled squeeze bottles and seasonings in prep area. Label all.

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

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: 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 . Observed orzo prepared previous day that did not cool to 41F or below within 6 hours. Orzo was 44F at time of inspection. Cooling window was missed. CDI-PIC voluntarily discarded orzo.

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 Orzo was cooling in a tightly packed and covered container, and missed cooling requirements. Use shallow, uncovered pans to cool TCS foods. CDI - PIC voluntarily discarded orzo. 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 .

3-501.13 (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 thawed salmon in cooler drawer still in ROP. CDI-PIC removed salmon from ROP.

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 handle making contact with baklava and sugar. Move handles to the upright position.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with ANSI food protection manager certification present at start of inspection. Violation will be debited for points once 210 days have elapsed from date permit was issued. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Hummus and spicy feta were missing date labels. CDI - PIC placed dates on items. 0 pts. 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 .

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 Orzo was cooling in deep container. Use shallow pans to cool TCS foods. CDI - PIC moved orzo to shallow pan to continue cooling. 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 .

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. Employee drink observed on prep surface with cutting board. Do not store employee drinks where they can potentially contaminate food. Store in a separate location, such as a low shelf. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Cartons of raw eggs stored on shelf above spanakopita in walk-in cooler. Plates of raw chicken and raw pork stored in the same pan in drawer cooler. Separate raw animal foods during food storage, preparation, and display. CDI - Eggs moved to bottom shelf and raw chicken moved into other pan with rest of raw chicken.

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 . Lettuce in sandwich cooler top measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - Lettuce moved to walk-in cooler to cool. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment only has dial thermometers. VR - Verification required within 10 days that establishment gets thermometer with thin tip probe.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Cooks are not wearing hair restraints. Food employees shall wear a hair restraint, such as a hat or hair net. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using towels to dry dishes after they came out of dish machine. Air dry utensils after washing. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in cooler door. 0 pts.