TAZIKIS MEDITERRANEAN CAFE

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after handwashing. CDI, employee rehashed hands and used towel as barrier.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed soiled boxes and items stored on prep sinks and sinks. CDI, to relocate and sinks cleaned. Store these items to prevent potential contamination. 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 .

3-501.15 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 1 container of roasted pepper from can cooling in deep container in flip top prep unit tightly covered. CDI, pepper relocated to shallow sheet pan to rapidly cool in WIC. 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 shaker containers of spices not labeled. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled area.

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 plates stored in containers but containers collecting debris and soil.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed 1 handwashing sink at end of prep line without disposable towels. CDI, towels supplied.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine not providing required chlorine concentration when tested and testing 0ppm. Operator contacted EcoLab who is scheduled to come by today. Vr required. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some spices in stainless steel shaker containers and plastic containers not labeled by common name.

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 box of singles-service cups on ground. Repeat.

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 shelving lined with cardboard boxes. Remove cardboard boxes lining shelving in back storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table and employee bags and items stored on prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed some pans which had sticker residue remaining and stacked contaminating food contact surface of equipment below. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed hummus cooling at 1:36 pm in deep covered container and at 60 degrees F. At 2:27 hummus was at 60 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, hummus transferred to shallow pan to rapidly cool in freezer. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, tomato, taziki sauce cold held above Harrisa sauce cold held above 41 degrees F. CDI, cheese voluntarily discarded and other items relocated 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- observed no DISCLOSURE - Observed no DISCLOSURE on menu for salmon, beef or lamb. Vr required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed several chemical bottles not labeled by common name of cleaner. CDI, bottles removed from use .

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 hummus cooling at 1:36 pm in deep covered container and at 60 degrees F. At 2:27 hummus was at 60 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, hummus transferred to shallow pan to rapidly cool 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 .

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 box of single-service trays on ground.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors and lids open. Repeat.

5-202.12 Provide at least 100F water at handsinks. Observed restroom hot water at 94 degrees F. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled equipment stored in handwashing sink behind front counter. CDI, equipment relocated to wash at 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato portioned in containers hot held at 127 degrees F. CDI, potato 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 .

3-501.19(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 TPHC procedures not followed and time not recorded for Taziki sauce and Greek dressing held on TPHC. CDI, time recorded.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf - Observed no DISCLOSURE statement on to go menu or menu near register. Front menu had DISCLOSURE statement. Improvement made since previous inspection and points not escalated today. Operator stated new menus ordered.

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 vacuum packaged salmon thawing in walk in cooler in vacuum packaging. CDI, packages opened during inspection to remove from vacuum environment.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers wet stacked on rack near dish machine.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors and lids open. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sanitizer dispensing at 0ppm chlorine during inspection. PIC contacted maintenance during inspection, and switched to single service items. Observed sticker residue on hotel pans stacked together during inspection. CDI - PIC removed soiled items to be rewashed. Maintenance on site during inspection. Machine serviced and dispensing sanitizer at proper concentrations. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 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 tzatziki sauce, sliced tomatoes, and roasted red peppers in salad prep holding above 41F during inspection. CDI - PIC voluntarily discarded. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 tzatziki sauce and greek dressing being held on time from 11am-4pm per the labels, exceeding the four hour allotted time. CDI - PIC corrected labels to indicate that sauce must be discarded by 3pm. 0 pts.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure statement on consumer advisory during inspection. Addition necessary. 10 day VR required. 0.5 pts.

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 portioned steak cooling while wrapped in plastic bags in a deep container in WIC. Observed cut lettuce cooling in prep top unit. Observed can of roasted red peppers cooling in a deep, covered plastic container in prep unit. Observed canned chick peas being cooled in a deep, covered plastic container in WIC. CDI - All items were removed from containers and placed into shallower containers in WIC to rapidly cool. Risk Control Plan to be discussed if no improvement by next inspection. Repeat. 1 pt. 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 flying insects in back can wash area during inspection. More frequent or thorough pest control may be necessary. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed carrots and potatoes being cut and processed without being washed. Ensure all produce is washed before use. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans stacked together while wet during inspection. Ensure all equipment is properly dried before stacking together. 0 pts.

4-501.11 Maintain equipment in good repair. Observed rust on shelving units in WIC and on legs of prep tables during inspection. Repair or replacement needed. Repeat. 1 pt.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water coming out of faucet at prep sink maintaining 72F during inspection. PIC stated they have been struggling to maintain hot water temperatures for the previous two weeks. PIC unplugged tankless water heaters and plugged back in to reset. Water temperature achieved 108F at three compartment sink. PIC contacted plumber during inspection for repair. 10 day VR required. 0.5 pts.

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 dumpster doors ajar during inspection. Observed trash bags on ground next to dumpsters during inspection. Dumpsters are shared amongst all neighboring facilities. Ensure dumpster doors are closed after every use and trash is properly placed into dumpsters. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados being stored above RTE hummus in roll up pre during inspection. CDI - PIC moved avocados to the bottom of the prep. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato soup in steam well at 73F in the center of the container during inspection. Soup on the edges of the container were maintaining 135F. CDI - PIC stirred soup, raising overall temperature to 157F. 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 cut melons being cooled in a deep, covered plastic container in WIC during inspection. Melons were maintaining 43F at 11:00am and showed no change in temperature by 11:20am. Observed chickpea salad in a deep, covered plastic container holding at 61F at 11:00am. Salad had just been prepared. CDI - PIC moved both items to shallow container to hasten cooling. Repeat. Facility has shown vast improvement with cooling since 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sheet pans of cooked potatoes stacked on top of each other with no barrier or gap in between sheet pans. CDI - Employee unstacked sheet trays from each other. Repeat.

4-501.11 Maintain equipment in good repair. Observed heavy rusting on prep table shelves and legs, and on dry storage shelving. Repair or replacement needed.

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 multiple employee drinks being stored on prep tables actively in use. CDI - PIC moved to designated area.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded cantaloupe in WIC. CDI - PIC voluntarily discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked from raw with a final cook temperature of 155F. CDI - PIC had employee place chicken back on grill to achieve proper cooking temperature.

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 portioned lamb, portioned beef, tzatziki sauce, and cut watermelon cooling below proper parameters in WIC. All food would not have reached 41F or below within the time frame without EHS intervention. CDI - PIC changed cooling methods to achieve 41F or below within allotted time frame. 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 .

3-501.15 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 watermelon and tzatziki sauce in WIC being cooled in deep plastic containers with lids on. Observed portioned raw beef and portioned raw lamb in WIC wrapped in plastic being stored in a deep hotel pan after being prepared at ambient. More raw beef being cooled in WIC in a bowl wrapped with plastic wrap. All items were cooling below proper cooling rate. CDI - PIC moved watermelon to sheet tray to hasten cooling. Lamb and beef were placed on a sheet tray with bags of ice on top. Tzatziki moved to more shallow container. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of sugar, shakers of spices, and squeeze bottles of oil and water baring no label indicating its contents. CDI - PIC had employee label all items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut potatoes actively in prep being stored in a Cambro container in direct contact with the floor. Ensure all food is being stored at least 6 inches above the ground at all times. CDI - PIC moved potatoes to a clean container and placed on prep table for the remainder of preparation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees donning bracelets and/or rings while partaking in food prep. Ensure employees remove all jewelry during food prep to eliminate risk of contamination. *EHS Note - one employee was allowed to keep his bracelet on for religious reasons as the bracelet cannot be removed without being broken.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth not actively in use being stored on the prep area of a flip top prep unit during inspection. Ensure all cloths are stored in proper solution when not in use. CDI - PIC placed cloth back into sanitizer solution.

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 2oz single use portion cups being stored directly in containers of spice mix as means to dispense the spices. EHS advised against using utensils without handles to dispense non TCS foods. CDI - PIC removed and discarded portion cups.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and bowls being stored as clean in dish pit area not properly air dried and stacked together while still wet. Ensure all equipment is properly dried before stacking together.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed containers being stored in both hand sinks at cook line. CDI: Items were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Sanitizer bucket was almost empty. CDI: PIC changed sanitizer bucket and primed dish machine, new concentration is 50ppm chlorine. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of glass cleaner being stored above single service portion cups. CDI: Glass cleaner was relocated.

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 beef cooling at a rate of 0F/min inside grill drawers. CDI: PIC moved beef to walk in cooler to 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 .

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 shelving in dry storage area with build up food debris. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over potatoes in walk in cooler. CDI: Storage order was rearranged. 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 multiple TCS items above 41F in 2 different prep units and a set of cold drawers. Items include, salmon, chicken, beef, hummus, lettuce, feta, tomatoes, cut melon, boiled eggs, etc. (see temp chart). Items in the units less than 4 hours were moved to walk in cooler, all other items were voluntarily discarded. Ambient air temperatures for all three units were ranging from 46F-52F. Facility has voluntarily closed. VERIFICATION REQUIRED WITHIN 3 DAYS. 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 facility holding Greek dressing on TPHC without written procedures. CDI: EHS provided written procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in use squeeze bottles and shakers without labels. Label items.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips. VR required within 10 days.

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 ceiling vents near dish machine with dust build up. Clean as needed.