ANATOLIA CAFE & CUISINE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine for the main kitchen dish machine. CDI - Machine was primed and it began to sanitize at the appropriate concentration.

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 the entire prep unit with out date marking. PIC stated all items where made day prior and they forgot to update form. Observed several items in RIC and cold drawers representing 8 day date marking. EHS and PIC discussed 7 day date marking, preparation day starts day one. CDI - all items updated with correct date marking. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with ready to use cans in dry storage. CDI - PIC voluntarily discarded.

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 two employees eating food in the kitchen.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 an employee pick something up from the floor of the kitchen and then continue to touch bread without changing gloves / washing hands. CDI - Employee was educated, glove was discarded and they washed hands. Observed raw kebabs stored above tomato paste in the reach-in cooler. Observed open packages raw chicken and chopped beef stored above whole muscle products in the walk-in freezer. CDI - Products were moved to the correct storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine for the main kitchen dish machine. CDI - Machine was primed and it began to sanitize at the appropriate concentration.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 44 degree rice puddings in the display case. Observed 70 degree savory pastries such as: Spinach and Feta Borek, Cheese Borek, Ground Beef Borek, Potato Borek. CDI - Products were voluntarily discarded. Borek Pastries will now be kept on 4-hour TPHC.

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 missing date marks for rice pudding. CDI - Rice puddings were voluntarily discarded.

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 no TPHC policy for eggs kept on 4-hour time. CDI - EHS provided policy during inspection.

10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 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 missing asterisks for “Anatolia Hamburger” and “Anatolia Cheeseburger” on both the main menu and take-out menu. Observed a missing disclosure on both menus.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without labels. CDI - Chef labeled during inspection.

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 67 degree corn attempting to cool in a prep cooler. CDI - Item was moved to the walk-in to rapidly cool.

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 a large bin of sugar and a large bin of flour without a label.

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 the floor of the walk-in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while wearing bracelets and no hair restraints.

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 a scoop for ice completely submerged in the product.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house hold use only” Instapot and Ninja blender.

10-DAY VERIFICATION REQUIRED 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no irreversible thermometer for the front counter dish machine. Observed missing Quat test strips.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can for the middle kitchen hand sink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility did not have employee health policy available for review. CDI..EHS left employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold-held TCS foods above 41F in cold holding units , sliced tomatoes, diced tomatoes , lettuce, raw marinated chicken, raw marinated beef, beef burgers and milk CDI.. Milk and diced tomatoes were voluntarily discarded . Other TCS items were sent to walk in cooler to cool down. TCS items in prep unit were in plastic containers filled above chill line. EHS made PIC aware . 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and shakers without labels to identify contents of squeeze bottles and shakers.

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 single service items stored directly on the floor. REPEAT

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 food mixed in with facility food.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon the start of the inspection, staff refused to name a person in charge that was present. Both persons that were named as the persons in charge were not present. One PIC did show up approximately 20 minutes after inspection had begun. EHS coached PIC that time employees are working with food or utensils. Someone must be in charge and someone that is qualified to be a certified Food protection manager must be present.

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 two employee beverages stored above food prep surface. CDI removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed multiple food employees return to kitchen, dawn, gloves, and hair nuts without washing hands CDIEHS had PIC approach and make corrections gloves discarded, hands washed new gloves dawned

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wooden spatula stored in rear kitchen, hand sink as well as ice being dumped in front coffee pan sink CDI REMOVED 6-301.14 Post a handwash sign at each handsink. EHS did not observe hand wash signs at most hand wash sinks

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf observed can dented at the rim stored with cans to be used for food for the public CDI removed

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 facility has no apparent date, marking plans and procedures. Only observed one date mark throughout entire facility. Observed multiple cooked meats, cut tomatoes, and opened packaged products that were TCS foods with no date mark CDI Food 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 .

3-501.19 (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, holding carton of eggs off of temperature control intentionally. No written procedure procedures but the intention was to control it using time. All other cold holding good. VR for TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC state, they will undercooked cheeseburgers to order yet they were not disclosed on the menu they are 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 current consumer advisory does not follow the exact language VR 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf current consumer advisory has no footnote. They are.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed bottle of hydrogen peroxide stored above food in the dry storage area. CDI removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees in the kitchen, not wearing hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer bucket hanging halfway out of the bucket Keep submerged

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 boxes of toilet paper and to go containers stored on the floor in dry storage.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cooker labeled for household use only. CDI to be Replaced with commercial rice/SOUP cooker