ALBASHA HALAL GRILL

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 above raw beef in the WIC. CDI- PIC had raw chicken moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several ready to eat, TCS foods (chicken, lamb, etc.) on the speed rack in the WIC without date marks. CDI- EHS allowed PIC to add proper date marks to 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a bottle of air freshener and hand soap stored next to two bags of coffee at the front under counter. CDI- PIC moved chemicals to designated storage area.

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 container of unlabeled dry ingredients on the dry storage rack next to the WIC.

4-501.11 Maintain equipment in good repair. Observed standing water build-up in the interior bottom of the flip top cooler. Needs repaired.

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 black residue build-up on the door gaskets of the 2 door RIC containing non-TCS drinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in facilities dish machine to be at 10ppm. CDI- Autochlor tech came onsite and repaired dish machine. EHS verified machine is running at 100ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P

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 plastic pans stored as clean and stacked wet. **REPEAT** -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a vegetable chopper, immersion blender (blade portion), deli slicer and multiple pans with visible food debris stored as clean. CDI- Items were moved to dish area to be washed, rinsed, sanitized. 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 rice in the rice cooker holding temperature at 106F. PIC stated that the rice had finished cooking around 11AM. CDI- PIC reheated the rice to 165F on the stove then placed back into the rice warmer. **REPEAT** **Full Points** 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 cut lettuce (x2), cut tomatoes, diced tomatoes, pico, housemade hummus, housemade eggplant hummus, cooked chickens halved tomatoes, watermelon and open milk throughout the facility that were without date marks. CDI - PIC stated that they personally prepped these items as most items are prepped every other day if not daily. EHS allowed PIC to date mark items. SEE COMMENTS. **REPEAT** **Full Points** 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 multiple containers of spices and other cooking ingredients removed from their original packaging with no label. **REPEAT**

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet in use wiping cloth stored on counter. CDI- Wiping cloth was moved to laundry area.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two utensils stored with their hands in the falafel mix in lowboy cooler. EHS advised that utensils must be stored with the handle outside of the product. CDI- utensils were removed from the falafel. **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans that were stored clean and stacked wet. EHS advised PIC on proper air drying methods.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility unable to produce sink and surface test strips for their 3-compartment sink. Facility will use bleach to sanitize dishes until test strips can be purchased. 10-day VR **REPEAT**

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. Change employee beverage store with single service items for the public CDI remove removed. 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.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front hand sink blocked with furniture CDI removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed rear hand sink used to dump ice. CD PIC coach.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed lentil soup stored covered in Lexanne in walk-in cooler temperature 63°. PIC stated this food was prepared and cooled yesterday CDI voluntarily discarded and PIC coached on proper cooling parameters and procedures. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked gyro meat in metal third pan partially covered on top of riddle at 89° CDI 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cut lettuce cold held at 47° and cooked chopped up chicken cold held at 54° CDI chicken 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 .

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 prepared yesterday with no date mark today 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 .

3-501.15 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 2 to 3 gallon Lexanne, plastic fully covered stored in walk-in cooler over 60°, cooked and cold yesterday. CDIPIC Wais coached as to why this was a bad procedure. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of dry spices or cleaning agents and liquids that appear to be foods like oil. None were labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed multiple dry, wiping claws that were soiled, excessively stored on food prep surfaces.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed spatula for rice stored with the handle down in the rice

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility unable to produce QAC test strips for their three compartment sink sanitizer. Facility has bleach as an alternative and is using bleach test strips to test. CDIPIC given wax test strips