ILIOS CRAFTED GREEK OAKHURST

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed romaine lettuce actively cooling from being prepared in the morning (9:45am). EHS observed romaine lettuce at 46F. PIC stated temperature checks occurred at 10am but lettuce was not checked. EHS provided education. CDI - Due to missing cooling window, PIC voluntarily discarded lettuce. (0) 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 .

3-501.19(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 items held on time without proper time stamps. EHS observed items held past labeled time. After discussing issue with food employee, PIC stated items had just been changed but time stamps have not been replaced. EHS provided education. CDI - PIC instructed employee to prepare new times stamps and provided education to staff on TPHC. (1.5)

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 EHS observed cooked beans, romaine lettuce, tzatziki sauce, and spinach mix cooling at inadequate rates during inspection. EHS observed tzatziki and spinach mix cooling in large containers. Tzatziki was observed covered. Cooked beans were placed into deep plastic container and placed on cooling rack in WIC. Romaine lettuce was left in large plastic container and stored near WIC door. EHS observed no active monitoring of cooling during inspection. EHS provided education and gave PIC educational hand outs for approved cooling methods. CDI - PIC instructed food employee to stretch tzatziki and spinach mix onto thin sheet pan to facilitate more airflow and quicker cooling. PIC instructed food employee to stir beans throughout the cooling process and will move beans into smaller containers to allow for more effective cooling. EHS confirmed adequate cooling rates prior to ending inspection (see temp charts). (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloths stored in sanitizer at 100ppm. EHS observed concentration should be maintained at least at 150ppm for proper sanitation; this information was obtained from sanitizer label. CDI - PIC instructed food employee to remake all sanitizer buckets. (0.5)

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. EHS observed WIC shelving soiled with food residue. EHS advised to increase cleaning frequency to avoid accumulation. (0)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees with watch on their arms handling food. CDI EHS educated PIC and employees removed jewelry. 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 2 employee drinks stored on the shelf with single use items. CDI PIC moved employee drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 trays of spinach pies in WIC above 41F. CDI PIC voluntarily 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 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 sanitizer buckets stored on shelf with aluminum foil. CDI PIC moved sanitizer bucket.

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 with watch and bracelet on their arms hanging out of glove. CDI EHS educated PIC and employees removed jewelry. REPEAT 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with painted and stoned fingernails handling food. CDI EHS educated PIC and employee washed her hands and put on gloves.

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 removed beverage from under mainline counter, where it was stored with single service utensils for the customers

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P OBSERVED food employee moved between starting to set up three compartment seat, handling trashcan, and then turn to handling tomatoes. CDI hands washed.

Observed utensils being washed in three compartment sink where wash water was only 89°. PI stated clearly that these items were to be washed and sanitized and the three compartment sink and not be run through the dishwasher. CDI washed. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 fries and brussels sprouts, hot holding below 135°. CDI placed on temporary TPHC. 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 TCS foods not date marked on the line and cooked chicken cooled yesterday with no date mark in the walk-in cooler. Date marketing system is good, but there were errors and execution. CDI allowed to date Mark. 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. Observe TPHC procedures not available at beginning of inspection. Management able to locate on computer PIC did excellent job of explaining TPHC written procedures no points taken. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 with bracelet hanging out of glove. CDI remove removed.

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 tongs stored on top of lids on hot hold mine CDI removed into Food with handle for protruding.