ROZ GRILL

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit and diarrhea clean up procedures on site during inspection. -CDI- EHS provided written procedures. (0 pts) For more information 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 employee use bare hands to turn off water after washing hands. -CDI- EHS coached employee on proper handwashing procedures and using a barrier to turn off the faucet. Employee rewashed hands correctly using appropriate procedures. (2 pts) 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both the dish machine and 3 compartment sink with sanitizer solutions at 0ppm while being used. -CDI- Sanitizer was replaced and primed at the dish machine and bleach was used as a sanitizer solution in the 3 compartment sink. Both units reached 50-100ppm with chlorine sanitizer. (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

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 all TCS food items in the WIC above 41F. All of the TCS food items, were items that had been cooked or prepared from 1-3 days prior to the inspection. Items did not cool within the required cooling parameters. -CDI- PIC voluntarily discarded all necessary items. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stuffed grape leaves and roasted vegetables holding below 135F. -CDI- Facility placed the necessary items on TPHC. Form was filled out during inspection. (0 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes holding above 41F. -CDI- Tomatoes were placed in WIC to be cooled. (0 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles of chemicals that were not labeled. -CDI- Bottles were labeled. (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 all TCS food in the WIC that were cooled in deep plastic containers with the lids on. Items did not cool correctly. -CDI- PIC voluntarily discarded all of the necessary items. (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 2 containers of syrup that were not labeled. -CDI- Containers were labeled. (0 pts)

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 single-service containers not inverted. -CDI- Containers were inverted. (0 pts)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors opened at dumpsters. Close dumpster doors when not in use. (0 pts)

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 being stored above raw gyro meat in WIC during inspection. CDI - PIC reordered storage. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dishes in sanitizer compartment stacked above sanitizer, not allowing the dishes to make any contact with the sanitizing solution during inspection. CDI - All dishes submerged for appropriate amount of time during inspection. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 spices being stored in conjunction with caulking and butane pods during inspection. CDI - PIC moved spiced to appropriate location. 1 pt.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes being cloth dried during inspection. CDI - EHS and PIC intervened. PIC explained proper drying techniques to employee during inspection. 0 pts.

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 debris build up at bottom of RIF during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. 0 pts.

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 two employee beverages being stored on top of fryer lowboy during inspection. CDI - Beverages removed. 0.5 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food cart blocking handsink in back prep area multiple times throughout inspection. CDI - Cart moved to appropriate location. Staff coached on maintaining proper access to handsink at all times. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molding red bell pepper in WIC during inspection. CDI - PIC voluntarily discarded. 1 pt.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed various packages of unwashed produce being stored above and in conjunction with RTE foods in WIC during inspection. Storage order correction necessary. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 garlic sauce prepared at 11:30am holding at 46F at 1:50pm. Temperature had not changed by 2:15pm. Sauce needed to maintain a cooling rate of 0.04F/min to meet 41F by 3:30pm CDI - PIC changed cooling method to allow for rapid cooling. Garlic sauce achieved cooling rate of 0.08F/min. 1.5 pts. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed red sauce made of tomatoes and cooked peppers on stovetop holding below 135F during inspection. See temperature chart. Burner was turned off. PIC stated sauce had only been on stove for an hour. CDI - Sauce was reheated to above 165F. PIC coached staff on keeping burner on low to maintain a temperature of at least 135F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes being held outside of temperature control on protein prep unit during inspection. Observed hummus holding above 41F in main prep. See temperature chart. Hummus had been in unit overnight and was stored outside of the bounds of the air curtain. CDI - Tomatoes moved to TPHC and will be discarded four hours after being removed from temperature control. TPHC template provided during inspection. Hummus voluntarily discarded. 0 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 .

3-501.15 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 garlic sauce and roasted red pepper spread cooling in WIC while in deep, covered plastic containers during inspection. Garlic sauce was not cooling hastily. CDI - Garlic sauce and red pepper spread moved to shallow, uncovered pans in WIC 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 .

3-304.12 (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 measuring cup used to dispense salt being stored with the handle in direct contact with the product. CDI - PIC removed handle from salt. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use spice container being used to store a different spice blend. PIC stated container had been washed, rinsed, and sanitized before new spice blend was placed inside. EHS coached PIC on proper single use item usage. CDI - Spice blend moved to reusable container, single use item voluntarily discarded. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. PIC is in the process of getting an employee ServeSafe certified. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P Observed stuffed grape seed leaves that were prepared at a private home then brought in to the restaurant to be sold. -CDI- PIC separated the necessary food item from customer food and will not be selling them. (1 pt)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in the 3 compartment sink being actively used to sanitize dishes at 0ppm. -CDI- PIC emptied the solution and made a bleach solution to properly sanitize the respective dishes. (0 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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer in the 3 compartment sink. VERIFICATION REQUIRED*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during the time of the inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy sticker residue on several metal and plastic pans while being stacked together while stored as clean. -CDI- PIC placed the necessary containers in the 3 comp sink to be rewashed and sanitized. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stuffed grape leaves being hot held at 116F. PIC stated that they had been in there since 11am. -CDI- EHS educated the PIC about proper hot holding temperatures and procedures. PIC voluntarily discarded the necessary food items. (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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 metal pans wet stacked while being stored as clean. Improvement from last time. No escalation in points. REPEAT*** (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attacked to a hose in the can wash station while under continuous pressure. -CDI- EHS educated the PIC on backflow prevention and the water was turned off and the hose was disconnected. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during time of the inspection. PIC showed ServSafe Food Handler Certificate, and EHS educated PIC about needing ServSafe Food Manager Certification. EHS not deducting points since facility received their permit on June 13 of this year and still have time to be in compliance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 PIC having difficult time mentioning reportable symptoms and illnesses. Facility has employee health poster provided by the county visibly placed in area for all employees to easily see when needing to report.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC donning gloves at the beginning of the inspection without washing hands. CDI: EHS notified PIC about when it's necessary to wash hands and PIC correctly washed hands.

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 multiple TCS food items that were prepped over 24 hours and unlabeled in the deli reach-in cooler. CDI: Food employee labeled all TCS food items. REPEAT VIOLATION. 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 . 3-501.18 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 a container of commercially made (previously canned) tomato paste stored in the WIC date marked as September 3rd. EHS advised why this is a TCS item and can only be kept at a maximum of 7 days. CDI: PIC voluntarily discarded food item. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed a consumer advisory on the menu but no asterisks for any menu items to disclose that the poached egg for shakshuka, lamb chops, or lamb kebabs can be served undercooked. VERIFICATION REQUIRED within 10 days to make sure that the facility is in compliance.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer in the facility. EHS advised PIC on the importance of having a thin probe thermometer. VERIFICATION REQUIRED within 10 days to make sure facility is in compliance.

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 multiple working containers of oils and sauces not labeled. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed large stock pot stored in the dish room, full of soiled cloths said to be in bleach, reading at 0 ppm.

4-801.11 Clean linens shall be free from food residue and other matter. Observed clean linens visibly soiled. PIC stated that they use a third party to have their linens cleaned. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic pans stacked wet in the clean dish rack. CDI: Pans were separated to allow proper air-drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during the inspection. Points not deducted since dumpster is a shared receptacle for multiple stores in the shopping center.

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 multiple food employees including pic immediately contaminate hands on handles after washing. CDI coached, hands rewashed

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed soap and hand wash sign at dump sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.observed hand sink cart blocking hand sink. Food employees continued to re block it each time EHS unblocked

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in 3 comp sink to be 0 ppm qac. CDI allowed to use bleach until new stock arrives 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked hot held below 135 f. CDI reheated above 165 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 multiple TCS sauces date marked with 2 week shelf life. CDI re labeled for 7 days. No points given all were yesterday’s dates 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 .

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 multiple unlabeled squirt bottles of food solutions

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed no qac test strips. CDI switched to chlorine with test strips