ILIOS CRAFTED GREEK STONECREST

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling container from front handsink to fill steam well. CDI action ceased.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed whole watermelons above RTE food. CDI watermelon relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container rice leftover from the day before at 45F. CDI product 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 .

3-501.15 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 rice cooling in plastic container of rice where it was 45F in the center and 42F on the exterior. CDI item discarded. Suggest using flat or shallow metal pans to cool food. 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 .

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 one covered employee drink stored on prep table above single use items. CDI - PIC relocated drink to proper area.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked rice, lemon chicken soup and slaw mixture dated with a prep date of 4/19 without covers in the WIC. CDI - PIC had employee cover all items.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with broken lid. PIC stated an email has been sent to HOA about the dumpster lid.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and personal belongings stored hanging on single service shelving as well as on dry storage shelving. CDI - PIC removed all items and placed them in a designated area.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers soiled with food debris and sticker residue. CDI: Items were placed to be rewashed. Points remain the same due to improvement from last inspection. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer buckets being stored above single service items on serving line. CDI: Sanitizer buckets were relocated.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed spinach thawing in prep sink not submerged in water. CDI: Spinach was placed in a container, submerged in water underneath running water.

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 bottom of reach in freezer with build up of food debris. Clean as needed.

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. Observed feta and halloumi cheese 54-55F, items were just delivered. PIC did not take temperatures of items when they were delivered. CDI: Items were voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, plastic lids, pot and knives 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed hot pickled vegetables at 79F with approximately 10 mins left in cooling window. CDI: Ice was added to vegetables and they reached below 70F. 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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed hot pickled veggies cooling in large containers inside walk in cooler. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 flooring in back prep area in need of cleaning. Clean as needed.

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 handsink at front register being used to fill hotel pan with hot water during inspection. Observed handsink in back prep blocked by trash can during inspection. CDI - Hotel pan was removed from handsink. Trashcans relocated. 1 pt.

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 bean stew being cooled while in a deep hotel pan in WIC. Stew was not cooling hastily. Observed cut lettuce being cooled while being stored directly above cooked lentils cooling from hot. CDI - Lettuce relocated to bottom of speed rack. Bean stew was split into two containers to hasten cooling. 0.5 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 .

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 shakers of spices on main prep line with no labels indicating its contents. Ensure all working containers are labeled to properly identify its contents. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed container of wiping cloths being stored directly on floor next to register during inspection. Ensure all containers of wiping cloths are not stored directly on floor. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various cutting boards being stored as clean with heavy damage and deep grooves on the cutting surfaces. Resurfacing or replacement needed. 0.5 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food being stored in the WIC with no lids or covers to protect from contamination. CDI - Employee covered all items. 0 pts.

4-501.11 Maintain equipment in good repair. Observed broken prep table shelf in back prep room and rusting on chicken shelf in WIC. Repair or replacement needed. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer maintaining concentration of 10ppm chlorine during inspection. CDI - PIC was able to fix machine to dispense sanitizer at proper concentrations. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed house made dressings with oil and raw garlic cooling at 0F/minute during inspection. CDI - PIC changed cooling methods, both dressing achieved proper cooling parameters during inspection. Repeat. Points not escalated due to evident improvement. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of Greek dressing being cooled in deep container in WIC. Dressing was cooling below proper time/temperature parameters. CDI - PIC moved dressings to smaller containers or to reach in 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards in facility with deep grooves in cutting surface. Replacement or resurfacing needed.

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 mold build up on exterior corners of dish machine during inspection. CDI - Employee cleaned dish machine.

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 cut tomatoes cooling in reach in cooler at a rate of 0F/min. CDI: Tomatoes voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of lamb and chicken for pick up order held below 135F in hot box. CDI: Product was rapidly reheated to over 165F in oven prior to being sold. 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 walk in cooler holding items above 41F. Facility received 2 large deliveries just before EHS arrived and had the walk in cooler door open. Walk in cooler was open when EHS arrived and staff were actively putting away items. Several TCS items in walk in cooler got up to 45F. Most items were still at 41F (large containers, food items with lots of liquid, etc). Facility was also cooling 3 large lexans of pickled radishes and bean mixture for soup. EHS recommends installing flaps on the walk in to retain some of the cool air and cooling large volumes of hot items when deliveries are not expected. CDI: Cooler returned to proper air temperature and foods began cooling to 41F by end of inspection. Cooler was functioning properly, however due to the circumstances, food was held above 41F. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedure for hot pickled vegetables held on TPHC. CDI: Products added to other TPHC procedures for remaining cold items. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 deep covered pans of tomatoes cooling in the reach in cooler. CDI: Products voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed damaged gasket on left door of lowboy reach in cooler. Observed robo-coup container with deep scratch that is no longer smooth and easily cleanable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board near gyro cone with deep pits. CDI: PIC changed to a sheet pan in this area to prevent damage from the very hot cages used for chicken.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on refrigeration throughout with minor build up. Ensure more frequent cleaning.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed shared cardboard dumpster with hole on right side near door and missing door.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 dented cans of tomatoes. CDI, cans removed from use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 degreaser bottles not labeled. CDI, containers labeled.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed current written health policy agreement did not include non typhoid salmonella as a reportable illness. CDI, updated employee health policy emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands. Improvement made since previous inspection. Points not escalated today.

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 potatoe cooling from previous day at 43 degrees F. CDI, potatoes voluntarily discarded. Observed cooked chicken prepared in morning cooling at 48 degrees F at 11:07. At 11:38 chicken remained at 48 degrees F. CDI, operator voluntarily discarded chicken. Observed lettuce not meeting cooling parameters prepared today and cooling in tightly covered containers. CDI, lettuce transferred to shallow partially uncovered containers to rapidly cool. 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 .

3-501.19(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 start time not accurate on TPHC log and had start time of 11am but food held on time before that. CDI, labels adjusted to account for correct start 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 chicken, potatoes and lettuce cooling in deep covered containers. CDI, chicken and potatoes voluntarily discarded. Lettuce relocated to shallow uncovered container to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees wearing watches.

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 . Observed food employee wash hands for 5-10 seconds and recontaminate on handles. CDI hands rewashed 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed multiple food employees handles soiled equipment with gloves and returning to food preparation. CDI pic intervened and hands were washed 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed tzatziki sauce cooling initiated at 49f in walk in cooler to 49 after 30 minutes. CDI removed to multiple shallow pans to cool.

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: 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 improper cooling of thick tzatziki sauce in plastic container, WIC. CDI procedures changed to increase surface area to volume ratio

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed multiple foods stored next to hand wash sinks

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth on food contact surface.