JASMINE GRILL

REPEAT. 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 unlabeled bottle of oil and spices in container at make top without labels. (-1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wiping cloth on prep top. CDI- PIC makes up sanitizer bucket for wiping cloth storage. (-0)

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 aluminum single service trays stored on rack directly below severely dusty ceiling fan vent. Store single service articles to protect from contamination. CDI- Top tray voluntarily disposed, remaining relocated. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with scoring and stains, no longer cleanable. Replace at earliest opportunity. (-0.5)

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/residue accumulating on hooks where clean baking equipment and large dishes are hung to dry. Clean at earliest opportunity. (-0)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed numerous empty food buckets sitting outside of dumpster at dumpster pad. (-0.5) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open at dumpster.

REPEAT. 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 accumulation on fan blades throughout kitchen (ceiling vents and standing fans). No escalation of points due to separate area from previous inspection. Floors noted at last inspection observed in clean condition. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings on prep top near spices and utensils for establishment. CDI- Items moved to designated employee storage rack area. (-0.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil sauce in portioned containers above fill line in fliptop. Cups above fill line were observed at 45F-47F. CDI- EHS verifies primary stock in WIC (where portioned supply originated late this morning) below 41F. PIC rapidly cools overfilled containers back to 41F inside WIC. EHS advises either filling cold well significantly less, or utilizing TPHC. See general comment for TPHC guidelines. (-3) EHS will institute a Risk Control Plan if fliptop temperatures of TCS foods are not 41F or below at the next inspection. EHS may make compliance visit at random to check.

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 unlabeled oil at cook line. PIC states it is difficult to keep label affixed on oily container. EHS advises labeling the prep top directly next to where the bottle is stored. CDI- Oil labeled. (-0)

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed silverware on front counter for ordering arranged with food contact portion facing upwards. EHS discusses need to arrange silverware so customers and staff only touch the handled portion. (-0.5)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed need for increased cleaning frequency of fryer baskets. Grease residue has significantly accumulated on metal wire. (-0.5)

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 debris on floor in WIF. Increased cleaning frequency advised. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener with severe accumulation of food debris on blade. CDI- Can opener W/R/S at 3 comp sink. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overfilled hummus brought from WIC this morning at 43F at maketop beside cook line. CDI- PIC rapidly cools hummus, removes top layer, and returns to cold well. Cold well observed with ambient temp of 37F. EHS advises not overfilling hummus going forward. (-3) SEE GENERAL COMMENT.

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). Observed lamb and beef kabobs in WIC without date mark. CDI- PIC dates both items with prep date of yesterday. (-1.5)

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed home-use pesticide bottle by first hand sink. CDI- EHS explains that the product is not suitable for use in kitchen. PIC disposes of chemical. (-0)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp thawing in bowl of water beside prep sink at 50F. CDI- PIC places in prep sink with running water for proper thawing method. (-0.5)

REPEAT. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food and metal pans of ice on floor in WIF, which PIC states is used to cool foods at serving line. EHS advises PIC that food and beverages (including ice used for storage and cooling) cannot be kept on the ground. PIC shall provide a rack or other structure to hold water containers off ground. (-2)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many soiled wiping cloths left on various surfaces throughout facility. EHS provided education on proper storage of in-use and soiled wiping cloths. (-0)

4-502.13 Single-use and single-service articles cannot be reused. Observed large plastic tubs of sesame seed paste repurposed for storing other foods cooked and cooled onsite. EHS advises PIC that single service plastic containers are not intended for repeated ware-washing and should be discarded when the product it comes with is empty or reached expiration. (-0.5)

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 several long spatulas with wooden handles deteriorated, and no longer able to be properly cleaned and sanitized. Remove uncleanable utensils from service. (-0) 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed ambient temperature display on WIF not functional. Repair at earliest opportunity. (-0)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee mug with coffee on prep counter beside active meat prep. CDI- Beverage relocated form active food prep. Designate an area for storage and consumption of food/drink for employee’s. (-0)

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front handwashing sink behind counter. CDI, sign provided .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed garlic and oil sauce cold held at 43 degrees F in flip top prep refrigerator and cheese cold held at 47 on line. Facility to stored non-TCS items such as water, tea on flip top as operator stated they don’t use it regularly. CDI, foods 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed Lysol stored on table next to clean glassware. CDI, Lysol relocated for proper storage . Repeat 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed employee medicine stored on shelf above prep area.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground in walk in freezer.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed spray arm hanging below flood level of 3 compartment sink. CDI, corrected by hanging spray arm to to prevent backflow.

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

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 floors and walls in need of cleaning and some dust accumulating on ceiling vents.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health documentation. CDI-emailed employee health policy, will check training and signatures during verification For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. Repeat-Observed employee drinks on prep table, twice. Store drinks below food, clean items and prep surfaces.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water available at front counter hand sink. Needs repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticky residue on containers stored as clean. CDI-sent back to 3-comp sink 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 several TCS foods cooling in deep containers without venting. Cooling parameters would not have been met without EHS intervention. CDI-cooling met after items put in shallower pans and not completely .covered 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 several TCS items in cold hold unit >41F on cook line. Unit had water in it at 42F with icing around sides. CDI-water drained, ice put in, TCS foods dropped < 41F. Check food temps frequently to ensure < 41F 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed soup in walk-in date marked 1/28. TCS foods must be discarded after 7 days with day 1 being day cooked. CDI-soup 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Repeat-Observed stainless steel cleaner and spray bottle of cleaner on prep top unit. CDI-chemicals moved

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 cooling TCS foods in unvented pans and deep pans. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed grab n go baklava in reach of customers without any labeling. If baklava is going to be within reach it must be labeled with the above criteria. CDI-baklava moved to behind counter

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open, no fans or curtain. No pests seen today, but keep door closed.

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 handles in chicken/onion pan. 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 spoon handles down in salt/spices in prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers. More air drying shelving may be needed. 4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed rolled silverware at front counter had eating end of ware exposed and unprotected. Protect silverware from contamination (putting in container, getting larger paper napkins or other way to protect eating surface)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed child walkin in food preparation area behind counter. CDI, corrected during inspection. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 open employee beverage over prep area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle soiled equipment with gloves and spray wand then proceed to handle clean equipment with same gloves. CDI, employee removed gloves and washed hands and discussion made with staff to ensure gloves changed and hands washed when changing tasks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made garlic saucer prepared with garlic and oil cold held at 48 degrees F in flip top prep refrigerator behind counter. Ambient air temperature of unit was 44 degrees F. Garlic sauce voluntarily discarded. Improvement made since last inspection so points not escalated today. Verification to be completed to ensure flip top prep unit calibrated and maintaining TCS foods at proper temperature . 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 unlabeled bottle of pink cleaner behind counter not labeled. Repeat. CDI, bottle labeled. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed Raid “household use” pesticide in facility. CDI, pesticide removed from restaurant.

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 bottles of oils and spices not labeled. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food prep employee not wearing hair restraint.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food processor labeled “household use” per manufacturer.

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 food residues accumulating on shelving and inside freezer and gaskets in kitchen .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over food for consumer and personal supplements and tools stored over food prep areas.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic failure to demonstrate sufficient knowledge of cold and hot holding temperatures, proper hand hygiene and food storage. CDI coached A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with 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. Observe pic not CFPM. CDI not required to be for 210 days from permit date. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee immediately recontaminate hands on handles of hand wash sink. CDI coached 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 .

6-301.11 Provide soap for handwashing at each handsink. -P 6-301.14 Post a handwash sign at each handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand wash sign, soap or towels at front hand sink. VR

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed one container of cooked food stored touching container of raw animal proteins. CDI removed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw comminuted beef or goat. VR For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over ready to eat lettuce. CDI reorganized 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 diced tomatoes, grape leave stuffed with cooked vegetables and cooked animal proteins sorted at 48-50 f. CDI 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 .

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 vegetable stuffed grape leaves and meat cooked before today with no date mark. CDI discard for cold hold violation 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.-PfObserved unlabeled spray bottle of pink cleaning solution stored atop front prep unit.

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 unlabeled bottles of cooking solutions on a prep unit

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of onions stored on floor in walk in cooler