NAF NAF GRILL

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee not able to demonstrate knowledge verbally that employee health policy was followed or reportable symptoms or illnesses. PIC showed EHS that posted employee health policy was posted. CDI, PIC educated on proper health policy knowledge. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety. Observed employee able to name some symptoms and illness but not all. Improvement made since previous inspection . Points not escalated today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and cucumber tomato mix cold held above 41 degrees F on line. CDI, foods 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 1 container of maracan sauce with prep date of 8/12. CDI, sauce voluntarily 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 . O

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

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

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

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee not able to demonstrate knowledge verbally that employee health policy was followed or reportable symptoms or illnesses. PIC showed EHS that posted employee health policy was posted. CDI, PIC educated on proper health policy knowledge. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 employee beverage stored on prep table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee handle money then put on clean single-service gloves but not wash hands prior to doning gloves. CDI, employee rehashed hands .

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

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 in-use utensil stored in water at 70 degrees F.

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 wash water at 94 degrees F when facility manually wash, rinsing, and sanitizing equipment at 3 compartment sink.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 1 container maraacan sauce with TCS ingredients with prep date of 1/7. CDI, sauce voluntarily 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 .

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 water for in-use utensil in which it was stored at 33 degrees F and handle of scooper stored in direct contact of food in dry storage container. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked . Repeat.

4-501.11 Maintain equipment in good repair. Observed lower shelf side leaning from one side and within 6 inches from ground. Adjust to facilitate cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 employee beverages stored over prep equipment and dry food storage containers on rack.

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 cooling temperature 1 of cut tomato cooling in deep covered container at 67 degrees F. 2nd cooling temperature observed remaining at 67 degrees F. Cooling rate shows method not effective to reach cooling parameters . CDI, tomato transferred to shallow uncovered sheet pans to rapidly cool. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of degreaser stored above clean equipment. CDI, chemical relocated for proper storage.

Observed cooling temperature 1 of cut tomato cooling in deep covered container at 67 degrees F. 2nd cooling temperature observed remaining at 67 degrees F. Cooling rate shows method not effective to reach cooling parameters . CDI, tomato transferred to shallow uncovered sheet pans to rapidly cool.

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

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 water for in-use utensil in which it was stored at 36 degrees F and handle of scooper stored in direct contact of food in dry storage container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked . Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet with bare hands after washing during inspection. CDI - EHS intervened and educated employee. Employee rewashed hands. 2 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink next to three compartment sink during inspection. CDI - PIC restocked. 0 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed all but one can on storage shelf with large dents or dents in the seal during inspection. CDI - PIC labeled all cans with stickers indicating they are not to be used so they can be returned for credit. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, cucumber and tomato salad, spicy hummus, and garlic sauce in top of toppings prep maintaining above 41F during inspection. All TCS items in bottom of unit maintaining proper temperature. Unit is equipped with lid, but PIC stated they removed it as it hinders their business model. CDI - PIC voluntarily discarded all out of temperature items. EHS provided TPHC form via email and highly recommended facility move top of unit to time. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed first aid kit and bottle of liquid gel pain relief pills being stored on shelf above customer foods during inspection. CDI - PIC moved to appropriate location. 0 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 garlic sauce, cut tomatoes, and shredded chicken all cooling from ambient below needed cooling rates during inspection. Tomatoes were in a large, covered plastic bin in WIC. Garlic sauce was in deep, covered containers in WIC stacked together. Shredded chicken was in covered containers in under grill unit. CDI - PIC placed chicken onto sheet trays in WIC. Garlic sauce was placed into RIF. Tomatoes split into smaller metal containers and placed in WIC. Chicken achieved cooling rate of 0.08F/min, 0.02/min needed. Garlic sauce achieved rate of 0.14F/min, 0.138F/min needed. Tomatoes achieved rate of 0.11F/min, rate of 0.07F/min needed. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration around 50ppm quat during inspection. CDI - PIC changed to sanitizer solution with concentration of 100ppm quat. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal hotel pans being stored as clean while wet stacked together in dish pit area. Ensure all utensils are properly air dried before stacking together. 0 pts.

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed utensils and equipment in wash compartment and solution, and in unfilled rinse compartment with heavy food debris during inspection. EHS educated PIC on properly removing all food debris from utensils in trash or pre-rinse sink before placing into three compartment sink. 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 site during inspection. CFPM must be on site whenever food preparation or handling takes place. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rubber gloves being hung on side of handsink in back prep area and dirty pitcher being stored in handsink on front prep line during inspection. CDI - EHS educated PIC on appropriate handsink usage. PIC relocated items.

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 Baba Ganoush prepped from ambient temperature ingredients at 11:00am. Initial temperature was 68F. Baba Ganoush was still maintaining 68F by 12:10pm. CDI - PIC changed cooling method to hasten cooling. Repeat. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened carton of pasteurized eggs in WIC baring no label indicating its date of opening. CDI - PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Baba Ganoush being cooled from ambient in a deep, covered pan in WIC. Baba Ganoush was maintaining cooling rate of 0.0F/minute. PIC moved containers to RIF to hasten cooling, but did not achieve a faster cooling rate. CDI - PIC moved Baba Ganoush to more shallow pans. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large lexan of tomatoes with 30 min left to cool still at 54F. CDI: Tomatoes were moved to 3 metal half pans, placed in the reach in freezer, and cooled to 41F within remaining 30 min. Observed chop salad cooling in 2 deep half pans in walk in cooler with 30 min left at 50F. Product was cooling at a rate of .03F/min. CDI: Product moved to walk in freezer and cooled to 41F within remaining 30 min. Observed lettuce cut more than 4 hours ago still cooling above 41F in walk in cooler. CDI: Product was voluntarily discarded. EHS provided PIC with cooling poster. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falaffel held below 135F. CDI: Falaffel voluntarily 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chop salad holding in cooler above 41F. Product was in a perforated pan and then held in a metal half pan. CDI: Product rapidly cooled. New product held in solid metal half pan on the line. 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 .

3-501.15 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 lettuce, tomatoes, and chop salad cooling in walk in cooler while tightly covered and stacked. CDI: Lettuce voluntarily discarded. Remaining Items divided into smaller pans or uncovered and moved to reach in freezer to cool. PIC stirred product every 10 min to allow for even heat transfer. 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 .

3-302.15 Wash fruits and vegetables prior to use. Through discussion, facility is cutting lettuce in half, then in thirds, washing, and then cutting into bite sized pieces, and washing again. CDI: EHS advised PIC to wash lettuce prior to cutting. And then washing a second time once it is cut, per establishment procedures.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. CDI: Doors closed. *This is a shared dumpster*