YASSOU GREEK

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tag without the recorded date of last sold mussels. Observed shellstock tags not stored in chronological order. EHS observed a metal pan of mussels without a tag present in the lowboy unit on cook line. PIC stated that they were from the large vessel in the walk in cooler, however they only had open tag. CDI- PIC added the date of 7/3 as that was when they sold the last mussel. PIC stated they were onsite that day and that they received the second bag after finishing the first. PIC placed mussels back in vessel with other mussels from the same bag with the shellstock tag. There was only a singe bag of mussels in the walk in cooler. EHS provided education on the importance of maintaining shellstock tags. **10-day VR** EHS will make return visit within 10-days to ensure facility has developed a system for mussels. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes with sticker residue present, dishes were stacked so that sticker residue is touching the food contact surface. EHS observed a few dishes with visible food debris. CDI- Items were taken to dish area to be w/r/s. **REPEAT** -1.5- 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 cooked lamb holding at 87F in the hot well. CDI- Cooked lamb was reheated to 165F and placed back on the stove for hot holding as PIC had placed it on the line 30 minutes prior. *REPEAT* -1.5- 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 cooked risotto with a prep date of 6/29 and cooked asparagus with a prep date of 06/29. Observed the following items with no date mark: hummus (x2), cut watermelon, cut lettuce (x3) cut tomatoes, halloumi cheese, and cooked beans. CDI- EHS allowed PIC to date unmarked items as they were present when they were prepared. PIC voluntarily discarded items that were held beyond 7 days. **REPEAT** -3- 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 .

3-501.19 (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. EHS observed that facility did not have pre-completed procedures for TPHC. CDI- PIC completed the form while EHS was onsite. 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 EHS observed feta and spinach pastry being held on TPHC without the start time indicated. CDI- EHS allowed PIC to back time the items as they said they placed it on TPHC 20 minutes prior (at 4:30). EHS had facility back time to 4:00PM. **REPEAT**-3-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P EHS observed medicated ointment on shelf above prep unit. CDI- PIC relocated the item to an approved location. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a large amount of dishes being wet stacked in clean dish storage. -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. EHS observed employee belongings present on prep area in kitchen. CDI- PIC relocated items to approved location. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes with sticker residue present, dishes were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish area to be w/r/s. -0- 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 cooked lamb holding at 120F in the hot well and cooked potatoes holding at 89F on the stove. CDI- Cooked lamb was voluntarily discarded and potatoes were reheated to 175F and placed back on the stove for hot holding. -0- 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 the following items held beyond 7 days (prep date is reflected): Cooked octopus (2/3), cooked potatoes (1/29), cooked beef (2/5), and cooked lamb (2/3). Observed the following items with no date mark: garlic, cooked orzo (x3 pans) and cooked beans. CDI- EHS allowed PIC to date unmarked items as they were present when they were prepared. PIC voluntarily discarded all food that was held beyond 7 days. -1.5- 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 .

3-501.19(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 facility holding fries and spanakopita on time without the use of a label to indicate TPHC start and end time. CDI- Facility voluntarily discarded the items being held on TPHC. **REPEAT** -3-

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 squeeze bottles and secondary containers of dry goods that were not labeled. CDI- PIC labeled all containers. **REPEAT** -1-

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 handling and preparing food with a bracelet on. -0-

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 container holding water and utensils near stove, water was 80F. CDI- PIC discarded water, refreshed and placed on the stove to hold at 135F. -0-

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. Observed employee food and beverage stored on food prep tables. CDI- Items were relocated to approved location.

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 utilizing TPHC without prepared written procedures. CDI- EHS provided facility with TPHC procedures via email. 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 facility holding fries and spanakopita on time without the use of a label to indicate TPHC start and end time. CDI- Facility voluntarily discarded the items being held on TPHC.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed lamb on the menu that may be cooked to order without the asterisks linking it to the consumer advisory. 10-day VR **Points not escalated due to improvement. One item has been corrected since the last inspection. Facility is receiving new menu later today.***

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 squeeze bottles and secondary containers of dry goods that were not labeled. CDI- PIC labeled all containers.

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 utensils without handles buried in flour and sugar and floating on top of the oil. CDI- PIC removed the utensils and EHS provided education on utensil storage.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few dishes that were placed in clean storage and nested wet.

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. Observed employee food and beverage stored on food prep tables. CDI- removed

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P observed chef move hand to touch cooked vegetables. No points CDI- staff coached For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf observed batch of mussels with no tag. Tag/bag was removed and held in office prior to selling the mussels. CDI- staff coached, tag returned

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed container of raw filet mignon stored on top container of spring mix. 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 multiple tcs foods cold held above 41F, especially orzo and cooked vegetables in ice bath. Observed spinach and feta pastries not temperature controlled. 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 multiple containers of cooked tcs foods not date marked. CDI date marked 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 lexan full of fish stock on day 8. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf observed lamb, filet and possibly salmon cooked to desired temperature undisclosed on menu. Vr

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed red bucket believed to be sanitizer but unlabeled test 0 ppm for both chlorine and quack. CDI discarded