HALAL STREET FOOD 002

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC unable to correctly answer employee health questions, and failed to provide updated health policy including documentation of employee health training. PIC stated updated health policy was offsite. CDI- EHS discussed with PIC, provided updated employee health agreement. *REPEAT* Ensure documentation of training is held onsite. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Multiple employees failed to wash hands prior to donning gloves to work with food. CDI- EHS discussed, PIC had employees remove gloves and wash hands before replacing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Chicken shawarma temping below 135F in hot drawer. CDI- PIC removed item to reheat above 165F. EHS confirmed. 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 TCS foods maintained on prep line without time indicated. Ensure that time stamps are properly marked so food may be discarded at appropriate time. CDI- EHS discussed with PIC, PIC had correct time marked due to being aware of prep time. *REPEAT*

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 rice utensil being held in food. CDI- PIC removed. *REPEAT* 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed tongs held in water below 135F. CDI- PIC removed, EHS discussed ensuring water is above 135F or in empty container to be cleaned every 4 hours. *REPEAT*

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed wood handle used for long skewered with open cracks on wooden handle. CDI- EHS discussed with PIC, PIC removed items to be sealed or discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lidding on multiple containers held outside of normal compactor units.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC unable to correctly answer employee health questions, and failed to provide updated health policy including documentation of employee health training. PIC stated updated health policy was offsite. CDI- EHS discussed with PIC. *REPEAT* Ensure documentation of training is held onsite. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed raw shawarma non-continuously cooked. PIC stated raw shawarma was placed on spit for more than 60 minutes yesterday evening due to higher traffic, removed to cool down overnight, and placed back on spit prior to store opening for business at 10am. CDI- PIC voluntarily discarded item. This process is out of normal procedures. EHS discussed creating written procedures, with PIC and owner via phone call, to be followed at end of business day when leftover shawarma is to be held for next day use.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed shawarma cooked on yesterday evening fail to reach 165 within 2 hours on today. CDI- PIC voluntarily discarded item.

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 TCS foods maintained on prep line without time indicated. Ensure that time stamps are properly marked so food may be discarded at appropriate time. CDI- EHS discussed with PIC, PIC had correct time marked due to being aware of prep time. *REPEAT*

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 rice utensil being held in food. CDI- PIC removed. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed tongs held in water below 135F. CDI- PIC removed, EHS discussed ensuring water is above 135F or in empty container to be cleaned every 4 hours.

6-501.15 Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning, preparing, or holding of maintenance tools or for disposal of mop water. -Pf. Observed mop being held in handwashing sink. CDI- PIC removed, EHS discussed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC unable to correctly answer employee health questions, and failed to provide updated health policy including documentation of employee health training. CDI- EHS provided updated handout and discussed with PIC. *REPEAT* For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to donning gloves after leaving task and contacting unclean parts of arm. CDI- EHS discussed with PIC, PIC had employee remove gloves and wash hands before replacing.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean with food residue accumulation. Ensure food thermometer is cleaned before using or storing. CDI- PIC removed item to be w/r/s.

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 TCS foods maintained on prep line without time indicated. Ensure that time stamps are properly marked so food may be discarded at appropriate time. CDI- EHS discussed with PIC, PIC had correct time marked due to being aware of prep time.

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 cookline with debris and residue accumulation. Increase cleaning frequency. *REPEAT*

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy. CDI.. EHS left update employee health policy For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed broom blocking handwashing sink..CDI.. Broom was removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handwashing sink..CDI sink was cleaned out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed veggies slicer stored as clean with food debris in grid and on blades. CDI..Items was moved to be W/R/S For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (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 using TPHC however there are no written procedure. Facility does keep temp logs. CDI..EHS went over TPHC sheet with facility and fill out sheet with PIC TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout facility

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table

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 spoon handle in cooked rice. REPEAT

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 rim of ice machine with food debris. CDI..Rim was cleaned. Also observed stickers on clean containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the prep unit upfront at temperatures above 41F. PIC voluntarily discarded. PIC has decided moving forward to use TPHC on the display case. TPHC was prepared onsite for PIC and will need to be followed moving forward. 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 .

3-304.12 (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 cooked rice scoop handle stored in contact with rice. CDI. PIC removed

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. OBSERVED facility has an incomplete employee health policy. CDI. PIC was educated on the changes and provided a new one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the prep unit upfront at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in the WI without dates. CDI. PIC date marked. ****most of the items were properly dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 ice scoop handle stored in contact with ice.

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 on non food contact surfaces of equipment. CDI. PIC removed to be cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED sanitizer in spray bottles at 0ppm. CDI. PIC replaced the solution. Sanitizer in other sinks was holding at right concentration. 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

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 build up in all hood systems.

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 procedure for food items on TPHC. CDI- provided written procedure template for PIC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles containing chlorine sanitizer without labels. CDI by labeling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open during inspection. Door must remain closed.

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 ice scoop handle stored in contact with ice.