MEZEH MEDITERRANEAN GRILL UNCC

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container stored in hand sink at dish pit area. Observed no paper towels in dispenser on front line.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle broom, then go to prepare food without glove change and hand wash. CDI- Gloves changed and hands washed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer hooked up to dish machine. Dish machine had 2 rinse aids and a detergent. VERIFICATION REQUIRED WITHIN 3 DAYS, 9/14/26. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on the front line and in the prep top unit holding above 41F. See temp chart. Manager stated that line checks were completed this morning and the foods were good. It does take the employees some time to feel the lines. They also paused to fill a catering order. EHS recommends pulling out smaller amounts at a time while filling the line. Items that were not temped this morning were held out for too long. EHS observed lentils sitting out on the prep table prior to being panned up and placed on the front line. All items pulled and replaced with fresh items from the walk in cooler. Items cooled in the walk in cooler. EHS recommends filling the line completely, then taking temperatures not just taking temperatures as items come from the walk in cooler. EHS re-temped items. Items at 41F or below. 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 .

3-501.15 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 items in the walk in cooler cooling while wrapped and stacked. CDI- Items unstacked. -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 .

3-302.15 Wash fruits and vegetables prior to use. Observed several avocados with sticker residue. CDI- Taken to be washed and stackers removed.

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 several utensils with handles in the food product on the line.

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 prep top, low reach in unit in need of cleaning. Observed tall reach in freezer with heavy ice buildup at the bottom. Observed walk in cooler shelving gin need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored in dry storage area with customer food items.

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 lentils cooling in prep top on line past 2 hours still above 70F. CDI: Product 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 large bus tub of tzatziki, cambro of spicy hummus, and cambro of cilantro dip still above 41F after 4 hours from preparation. CDI: Products voluntarily discarded. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed one pan of rice in hot box below 135F. CDI: Product voluntarily discarded. REPEAT VIOLATION Points not escalated due to significant improvement. 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 spray bottle with no label at the mop sink. CDI- Bottle voluntarily discarded. REPEAT VIOLATION

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 lentils cooling on prep line. Observed dips and tzatziki sauce cooling in deep covered cambro in the walk in cooler with no stirring. CDI: Products were voluntarily discarded. EHS recommends utilizing proper cooling equipment and shallow uncovered pans with stirring to proper cool items. Additionally, EHS advises for PIC to consider storing as many ingredients in the walk in overnight prior to preparation to ensure that products start out cold and then after minimal prep will not have to cool as much to reach 41F. REPEAT VIOLATION Facility has cooling resources posted on reach in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in back kitchen area near handsink and dish machine. PIC has a pest control program in place and stated he will follow up with them to increase visits due to warmer weather. REPEAT VIOLATION *NOTE: Observed significant rodent issue present as evidenced by burrows and many bait stations in and around the dumpster enclosure. This is a shared dumpster with the shopping center. EHS recommends reaching out to landlord for assistance in a joint approach with all facilities to abate rodent issue*

4-501.11 Maintain equipment in good repair. Observed handwashing sink in first bathroom off of the wall and not functioning. Bathroom has been closed. Observed handwashing sink in second bathroom also loose from the wall but still functional. EHS advised that facility may not operate with seating without restrooms for customers. These are also the only restrooms for staff and therefore facility will need to close should both handsinks become inoperable. Observed 3 comp sink cold water knob unable to turn without a screw driver to assist. PIC stated he has placed work orders for all 3 sinks. Observed shelves in reach in freezer missing. REPEAT VIOLATION Previous violation corrected.

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 build up in smaller cracks and crevices such as between middle prep table and reach in coolers on the line, gaskets and hard to reach areas of equipment. REPEAT VIOLATION Improvement made and facility has routine cleaning procedures in place.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed excessive build up of waste within dumpster enclosure. Significant rodent issue apparent due to observation of burrows and bait stations. Waste is in bags that are not used at the facility. But some areas include items out of the bags where it is difficult to determine the source. EHS recommends working with the landlord to abate issue.

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 at vent covers throughout, and minor food debris on wall behind dish machine. REPEAT VIOLATION Significant improvement from previous inspection.

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- Observed 3 food employees wash hands for less than 20 seconds. -CDI- EHS educated food employees on proper handwashing procedures and all properly rewashed hands. 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 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return from outside without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed rolling cart stored in front of handsink at dishpit area. -CDI- PIC relocated items. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed sanitizer bucket stored in handsink. -CDI- EHS educated PIC on proper use of handsink and PIC removed items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at dishpit area. -CDI- PIC replenished paper towel supply. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on pans stored below prep table at FOH. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken and veggies at 126F, bulgur wheat at 105F, and chicken kebab at 127F. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F at make line. Refer to temperature chart. Observed ambient temperature of unit at 29F. -CDI- PIC placed items on TPHC and to maintain items on TPHC as facility has had consistent issues with cold holding and this was discussed at prior inspections. **REPEAT** -3- 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)./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 chickpeas, couscous, and hummus at make line with no dates. Observed cut cherry tomatoes with no date in cold drawers, and corn in prep unit with no date mark. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled 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 items prepared today such as black lentils, eggplant, and bulgar prepared today cooling at make line. -CDI- EHS educated PIC on proper cooling methods and items were placed in RIF to facilitate rapid cooling. -0.5- 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 2 squeeze bottles with no labels at FOH at make line. -CDI- PIC properly labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in BOH. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaging in food prep with no protective head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets of in use wiping cloths at 50 ppm quaternary sanitizer. -0.5-

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 single use bowls and single use lids stored on floor. -0-

4-501.11 Maintain equipment in good repair. Observed freezer not in use due to not functioning. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and debris buildup on dish machine, pita machine, and RIF. Observed debris on shelving where spices are held. Observed vent area of hood with dust buildup. Increased and more thorough cleaning frequency recommended. -0-

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 food splash on ceilings especially at BOH, dust buildup at vent covers throughout, and food splash on walls behind grill, dish machine, pita warmer, and other hard to reach areas behind equipments. Increased and more thorough cleaning frequency recommended. -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 missing ceiling tile at BOH above can wash area.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present for first hour of the inspection. Employees stated that there is no PIC today. Employees were not willing and able to answer my questions. CDI Employee called manager and the shift manager showed up after one hour. EHS explained to manager that a PIC must be present during all hours of operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods on the lowboy cooler above 41F. See temperature chart. CDI PIC voluntarily discarded items that were not prepped this morning. PIC put items prepped this morning in the WIC and cooled down to 41F or below. EHS advised facility to cool foods down in the WIC before putting them into the lowboy cooler. REPEAT

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed multiple tcs foods above 41F when removed from cold holding and put on TPHC. Most of these foods were prepped yesterday. CDI PIC voluntarily discarded and put out fresh pans from the WIC. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed cold foods not being marked with correct start and discard time.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees change gloves without washing their hands. CDI EHS educated PIC and employee washed their hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink blocked. CDI PIC moved items in front of the handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods on the cold bar above 41F. See temperature chart. PIC voluntarily discarded. 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 .

3-501.19(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 facility holding cold bar on time without indicating the discard time on the TPHC board. VR needed 11/11/24 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 facility holding cold bar on time without written procedures. EHS emailed TPHC form to PIC today. VR needed 11/11/24 TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 sanitizer buckets stored on shelf with clean trays and single service trays. CDI PIC moved buckets.

4-501.11 Maintain equipment in good repair. Observed cold bar unit not holding tcs foods at 41F or below. EHS educated PIC on using TPHC for the entire cold unit. EHS emailed TPHC form to PIC. Also observed that the facility is putting ice in the salad bar unit because it is not operating properly. PIC stated that the new unit for the salad will be installed on between 11/4/24- 11/7/24. REPEAT VR needed 11-11-24

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC not complying with the food code by having REPEAT Priority violations, not being a CFPM, and unable to demonstrate active managerial control. VR needed 9-13-24 Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stored as clean with sticker residue on them. Rehash all metal pans. Also observed food debris on sheet tray and dicer. VR needed 9-13-24 REPEAT 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer being used in Auto Chlor container at the dish machine. Sanitizer is registering 0ppm. Facility owner stated that he will send and employee to another store to get the correct sanitizer. Facility will only use disposable bowls for customer order and will use the 3 comp sink for dishes and utensils. VR needed 9-6-24 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel balls being HH below 135F on hot bar. CDI PIC voluntarily discarded. 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 Observed multiple TCS foods in the cold bar and lowboy cooler that was above 41F. See temperature chart. CDI PIC voluntarily discarded all tcs foods that were not prepped today. 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 .

3-501.15 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 tcs food prepped today cooling in the lowboy cooler and lettuce chopped today on the cold bar. CDI PIC moved items to the WIC to cool down. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed an uncovered bowl of washed chickpeas on dish machine drain rack. CDI Employee moved bowl.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados.

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 single service lids and containers stored on top shelves unprotected. CDI PIC inverted lids and containers.

4-501.11 Maintain equipment in good repair. Observed cold bar and lowboy cooler not holding tcs foods at 41F or below. See temperature chart. CDI PIC emptied out bar and cooler and voluntarily discarded and tcs foods that were not prepped this morning. Also Observed reach in freezer with enlarge chunk of ice on the bottom. REPEAT VR needed 9-6-24 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards through facility with deep grooves and black discoloration. They can not be effectively cleaned and sanitized. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 2 pots and 2 skillets with peeling and caked on debris on food contact surface.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at 2 handwashing sinks. CDI PIC filled soap dispensers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans, metal lids, and utensils stored as clean with food debris. EHS advised PIC to rewash all metal dishes and utensils. CDI PIC moved all metal dishes with food debris to 3 Comp sink 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed juice dispenser nozzles with large amount of buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel being HH below 135F. CDI PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed veggie falafel in prep top and several other TCS foods in low boy cooler above 41F. PIC stated that these foods were made today. CDI PIC put foods in WIF to cool down quickly. 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 cooked bulgur and quinoa in WIC with no date mark. CDI PIC provided 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 .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed facility not mark 6 hr discard time for cold TCS foods on TPHC. CDI PIC marked foods with discard time.

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 several pans of TCS foods prepped today cooling in the low boy cooler. CDI PIC put pans in the WIF to cool down quickly. 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 several wet wiping cloths in sanitizer bucket with no sanitizer. CDI PIC refreshed bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being stacked wet.

4-501.11 Maintain equipment in good repair. Observed dish machine out of order. PIC stated that he has called Ecolab. EHS advised PIC that the machine must be maintained. Facility uses single service containers and utensils for customer orders. Also observed inside of Reach in cooler with large mound of ice in bottom. REPEAT

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to 148F- 155F. CDI- Chicken cooked to 200F. Employee did not temp chicken that was coming off the grill. EHS advised PIC to temp chicken and have measures in place to assure chicken gets cooked to proper temp (ie: timers, use of thermometer)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed veg kafta holding below 135F in the hot well. CDI- Items discarded. EHS recommended placing items on TPHC with the cold items. EHS spoke to PIC about hot facility is going to gain compliance on these items hot holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler over icing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafels and potato carrot veg balls holding below 135F in the hot well. CDI- Items placed on time. 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 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed corn placed on TPHC prior to being cooled to 41F. CDI- Corn placed in the cooler for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all hot held items on serving line in steam well < 135F. All of these food items were cooked in the morning prior to opening. CDI by reheating all food items to > 165F and returning to steam well. See temp chart for food temperatures. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked quinoa in walk-in cooler without date mark. CDI by date mark. 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 .

3-501.19(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 all cold held TCS foods on the serving line cold well being held on time control. PIC could not provide recorded start times for these food items as log sheet was not available. CDI - start times recorded and PIC understands that these TCS food items are not to exceed 6 hour hold time so long as food temperatures are maintained under 70F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked containers on the drying rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide test strips for testing sanitizer at dish machine or at 3 compartment sink. PIC will obtain chlorine and quat sanitizer test strips. Verification required with 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage dumpster lids and doors open. Observed excess amount of waste on the ground in dumpster pad area. Observed personal actively cleaning up in dumpster area. Per PIC the property management company and its tenants are working to remove the waste. Per PIC Waste management company is to arrive tomorrow to empty containers.

6-303.11 Provide required lighting intensity. Lights under the hood are not working. Repair. Lights on exterior of hood are not working. Repair