KOSTAS KITCHEN

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 directly above raw beef in the RI freezer. CDI. PIC removed and arranged the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). 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 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 multiple items in the WI cooler without dates. CDI. PIC stated they were made yesterday and dated the items. 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 salt in prep line without labels. CDI. PIC labeled.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observe two different employees working at the flattop grill and deep fryer handling raw animal proteins, then discard gloves, before donning new single-serve gloves to handle RTE food items at the make tables. CDI: PIC reminded food employees that they are required to wash their hands after discarding gloves when switching from raw and RTE food items, and employees immediately washed their hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried tater tots hot holding under the heat lamp below 135F. Food employee stated they fried the tater tots about 10 minutes prior to EHS's observation. Other TCS food items in hot holding were at proper temps. CDI: Food employee re-fried tater tots in deep fryer to above 165F. 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 one unlabeled spray bottle stored in the dish area. PIC stated the spray bottle contained degreaser. CDI: PIC labeled spray bottle as "degreaser."

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 and debris buildup on clean dish racks and dry food storage racks. Increase cleaning frequency. REPEAT VIOLATION.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed case of unwashed lettuce stored above multiple jars and containers of commercially made RTE sauces, stored inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer used to sanitize the exterior surfaces of cold holding equipment at the make line, stored above one of the make tables. CDI: PIC removed spray bottle to prevent contamination.

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 one pan of sliced deli turkey that had no change in temperature after 41 minutes had passed. Pan was stored inside reach-in cooler, with seran wrap left slightly opened to cool. Observed hotel pan of raw hamburger patties not meeting the cooling rate. CDI: PIC moved both pans into the freezer to rapidly cool down, as they still had time within the 4 hour window to finish cooling. EHS observed all other TCS food items cooling had met the cooling rate. 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 .

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 soiled gaskets in some cold holding units. Observed soiled handles on cold holding units. Increase cleaning frequency.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tile on baseboard of the entrance near the dish room. Repair damaged tile on baseboard so that they are smooth and easily cleanable.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed placing raw ground beef on grill with gloved hands. Employee then discarded glovers and donned new gloves without washing hands to work with RTE foods. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee educated and he discarded gloves and washed hands. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw eggs stored on shelf above vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or raw vegetables/produce. CDI - Employee moved raw eggs to raw shelf. // 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. Container of raw chicken stored on shelf above raw seafood in bottom of small sandwich cooler. Store raw animal foods and seafood according to their final cook temperatures - raw chicken is cooked to a higher final cook temperatures than raw seafood so it must not be stored above raw seafood. CDI - Raw chicken moved to bottom of cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of chicken tenders in hot holding measured 118F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded chicken tenders. 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 Diced tomatoes, sliced tomatoes, and sliced ham/turkey were 44-49F in sandwich cooler. 2 large pans of lettuce in upright cooler were 48-49F. TCS foods must be held at 41F or less in cold holding. CDI - PIC stated items were all prepared in the last 4 hours so they were moved to walk-in cooler and upright cooler freezer to cool to 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 // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Goat cheese, mashed potatoes and 3 pans of mac and cheese were prepared on 4-17 but had not yet been discarded. Greek chicken in walk-in cooler was missing prep date label. TCS ready-to-eat foods must be labeled with prep date and discarded within 7 days from preparation, with day 1 being the date of prep. CDI - PIC discarded out of date items and placed yesterday’s date on Greek chicken. 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 .

3-602.11 (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. Packaged baklava and brownies for customers to grab at front beside cash register are missing labels with allergens and the listed items in 3-602.11 (B)(1)-(4) CDI - PIC will serve these items from back instead of packaging them until they can acquire labels with the required information.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Small cutting board beside smaller steam table has deep cut marks and needs to be resurfaced or replaced. // 4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. 1 torn gasket present on door sandwich cooler. Ice leaking from evaporator box in walk-in freezer (REPEAT). Repair listed equipment.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall paint is chipping with some damage to walls in employee restroom. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with active ANSI food protection manager certification arrived after inspection already began. Ensure at least 1 employee with active ANSI food protection manager certification is present during all hours of operation. Points will not be deducted for this item until 210 days have passed since permit issuance. 0 pts. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Establishment is using TPHC for shell eggs and hash browns. Establishment does not have written procedures. CDI - PIC e-mailed blank TPHC form and she filled it out during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of food observed on floor in walk-in cooler at beginning of inspection. Ensure food is stored at least 6 inches off the floor. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler top still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Ice dripping onto shelves in walk-in freezer. Repair so ice does not drip and potentially contaminate food.