GRECO FRESH GRILLE COTSWOLD

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. Front counter employee stated it was the managers day off. CDI - CFPM manager arrived on scene half way through to walk the inspection with the EHS. PIC stated they were the only CFPM at the facility and that they have been trying to get additional ServSafe managers. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw ground beef to be stored on a shelf directly above containers of raw shrimp and raw salmon in the 2 door RIC. CDI - PIC moved raw ground beef to bottom shelf, adjacent to the other raw products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 insert container of raw ground beef to be stored on a shelf directly above a package of fully cooked chicken tenders in the 2 door RIC. CDI - PIC moved raw ground beef to bottom shelf and fully cooked chicken tenders to an upper shelf. 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 an insert container of pre-portioned cups of tzatziki sauce to be overfilled in the cookline opentop refrigerator, leaving the top layer of cups above the refrigeration level and at temperatures of 46-50F. Employees stated that they had filled the container up prior to opening and all pre-portioned cups are from a bulk bin in the WIC. CDI - Out of temperature cups moved back to WIC to rapidly cool and education provided on over stacking. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a scoop used for a container of tuna salad in the cookline lowboy to be stored with its handle in direct contact with the food inside. CDI - PIC removed scoop and placed at 3 compartment sink to W/R/S.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 metal containers stored as clean with food debris and multiple metal containers with sticker residue on them. CDI PIC moved pans to 3 comp sink to be cleaned. 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 .

3-501.19 (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 blanched fries on TPHC without written procedures. CDI EHS provided TPHC form and PIC completed it today. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 3 sanitizer buckets on the shelf with food. CDI PIC moved the sanitizer buckets.

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 not labeled. CDI PIC labeled all squeeze bottles.

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 2 bowls inside containers and 2 scooper handles touching the non tcs food in dry storage containers. CDI PIC removed bowls and scoopers from the containers.

5-202.12 Provide at least 100F water at handsinks. 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf OBSERVED FACILITY REMOVED HAND SINK BETWEEN DAY OF PERMITTING AND TODAY WITHOUT OBTAINING APPROVAL TOM DO SO. APPROVAL IS DENIED TO REMOVE AND AN INTENT TO SUSPEND THE PERMIT IS ISSUED. FAILITY WILL BE PLACED ON W STATUS UNTIL HAND SINK IS REINSTALLED AND VERIFIED BY MCHD.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED BLANCHED FRIES, CHICKEN COOKED YESTERDAY AND ALL CUT LEAFY GREENS COLD HELD ABOVE 41F. CDI SOME REMOVED TO COOL(PIC STATED CHICKEN WAS 41 BUT TEMP ROSE DURING PREP) AND SOME 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 .

3-501.18 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 GREEK LASAGNA DATE MARKED 6/21. 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 .

3-501.15 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 PIC EXPLAINED COOLING PROCEDURE INVOLVES COOLING IN BUS TUBS AND IT WAS OBSERVED THEY WERE COOLING IN COVERED CONTAINERS. CDI- MUCH COACHING FOR COOLING PROCEDURES, PROCEDURE CHANGED TO COOLIN ON METAL TRAYS ON SPEED RACK IN WALK IN COOLER 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . FACILITY UNABLE TO PRODUCE A THIN DIAMETER THERMOMETER. VR

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED BOX OF FOOD STORED ON FLOOR IN WALK IN COOLER CDI REMOVED FROM FLOOR

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED WET WIPING CLOTH NOT STORED IN SANITIZER BUCKET, INSTEAD STORED ON COUNTER TOP

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf OBSERVED STAFF UNABLE TO PRODUCE TEST STRIPS TO TEST SANITIZER. TEST STRIPS EVENTUALLY ACCESSED AFTER CALL TO THE PIC

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. OBSERVED BACK PACK STORED OVER BOXES OF POTATOES AND CEL PHONE STORED ON PREP TABLE.