GRECO FRESH GRILLE CORNELIUS

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed a container of fries go past the 11-3 time stamp. CDI - Item was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with longer beards and no restraint.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm chlorine sanitizer for a sanitizer bucket.

5-205.15 Maintain a plumbing system in good repair. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a spray nozzle with an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet. Observed a clog in the front counter hand sink that causes it to overflow.

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 blanched fries next to the grill with no TPHC time sticker. CDI - A time sticker was added for the time the fries were removed from temperature control.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm chlorine sanitizer for a sanitizer bucket.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of cups stored directly on the check-out counter and positioned close to customers.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open recycling dumpster doors.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored above falafel in the reach-in freezer. CDI - Items were placed din the correct order. Improvements in storage order made from previous inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee in the kitchen without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one soiled wiping cloth stored on a prep cooler cutting board.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups with no handles being used to scoop spices.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off.

6-202.14 Doors to restrooms shall be self-closing. Observed one “out of order” restroom due to the door not being self-closing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a lemon slice and ice dumped into a hand sink with a wash cloth draped over the side. CDI - Employees were educated on the proper uses of a hand wash sink and items were removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Chef removed the can to be returned to the supplier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed containers of raw gyro meat stored above feta cheese in the walk-in cooler. CDI - Items were moved to the correct order.

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. Observed an open container of milk with no date label. Chef stated that it was opened yesterday. CDI - Milk was dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a squirt bottle of Dawn Soap with no label. CDI - Manager labeled during inspection.

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 a scoop for sugar with the handle broken off.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed an employee washing dishes with 90 degree wash water and Dawn Soap. Manufacturer instructions do now list a minimum wash temperature. CDI - Water was drained and refilled with 110+ degree water.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. PIC new to management and provided proof of registration for course via email.

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 beverage stored in cooler behind front service counter with customer beverages. CDI: Education provided and PIC moved beverage to bottom shelf.designated staff beverage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce spinner and chopper stored as clean soiled with food waste. CDI: Food employee W/R/S items. REPEAT VIOLATION.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC in kitchen with no hair net or ties. CDI: Education provided and PIC pulled hair into hair tie and hat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plates stored as clean soiled with food waste. CDI: Sent to be W/R/S. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in 3-door make table. See temperature chart for details. Product with various prep dates. Ambient temp of unit 38F. Observed various TCS meats being held above 41F in low boy cooler. See temperature chart for details. Product with various prep dates. Ambient temp of unit 37F. PIC contacted maintenance during inspection. Possible AC issues causing kitchen to be warm and in turn, units are taking in warm air. Food employee voluntarily discarded product. Facility will utilize TPHC until unit repaired (currently utilize TPHC for blanched fries, EHS reviewed paperwork with PIC). EHS will return within 3 days to verify units repaired and properly maintaining temperature. REPEAT VIOLATION. VERIFICATION REQUIRED. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION**

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no consumer advisory on menu for burger that PIC stated is offered undercooked. EHS will return within 10 days to verify consumer advisory on menu. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 3-door make table. Observed lights burned out in vent hood.

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 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 Observed Food employee not use a barrier to turn off the water at the handsink. Also observed food employee not wash hands and donning new gloves after changing tasks.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed vegetable slicer and potato cutter soiled to sight and touch. Increase cleaning frequency. 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 .

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 chicken not meet the proper cooling parameters from 135-70F within 2 hours. -CDI- Food employee re located the chicken into the WIC to cool quickly. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Raw beef, pork, chicken, and shrimp at 44F in the low cooler drawer under the flat top stove. Food employee voluntarily discarded the necessary food items. VERIFICATION REQUIRED*** 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 large pan of chicken cooling at ambient temperature unable to meet the proper cooling parameter. Chicken was cooling at a rate of 0.6. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of containers wet stacked and stored as clean.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose nozzle under continuous pressure during inspection. -CDI- Water was turned off. EHS discussed backflow prevention with PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors during inspection. EHS and PIC discussed the importance of keeping the doors closed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bottle of aspirin stored on a shelf with canned goods. Keep medication with employee belongings.

2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no PIC upon arrival for inspection. CDI: Education provided and PIC arrived at end of inspection.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. -Pf Observed can opener stored as clean soiled with food waste. Observed potato chopper stored as clean soiled with food waste. CDI: Education provided and sent to be W/R/S.

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 grilled chicken cooling in walk-in cooler at a rate too slowly to meet cooling parameters. CDI: Education provided product placed into more shallow portions on sheet trays in walk-in cooler. REPEAT VIOLATION.

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 procedures for TPHC of blanched fries at time of inspection. EHS will return within 10 days to verify facility completed TPHC paperwork and properly implemented TPHC procedures. REPEAT VIOLATION. VERIFICATION REQUIRED. 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 no time stamps for blanched fries. EHS will return within 10 days to verify facility completed TPHC paperwork and properly implemented TPHC procedures. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 grilled chicken cooling in large stack on sheet tray in walk-in cooler. CDI: Education provided and product placed into more shallow portions on sheet trays in walk-in cooler. REPEAT VIOLATION.

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 cooked sliced chicken in upright cooler at 49F. Per PIC chicken was cooled down on 2/6 in the upright cooler. CDI Chicken voluntarily discarded by PIC as chicken did not cool to 41F within 6 hours. PIC instructed to use walk-in cooler for the cooling process. Observed containers of cooked chicken cooked today in upright cooler that was not cooling at a sufficient rate to meet cooling parameters. CDI- chicken moved to sheet pans and place in the walk-in cooler. Observed chicken cooling at sufficient rate to meet cooling parameters. 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 (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. PIC did not provide written procedures for TPHC on fries and spinach pie triangles. CDI- provided link to TPHC procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 blanched fries and spinach pies without time mark. CDI food items marked with 4 hour 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 cooked chicken cooling in upright cooler with food in thick layer and covered with plastic wrap. CDI - chicken placed on sheet pan uncovered and placed in walk-in cooler. 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 wet wiping cloths stored on prep tables.