TRUVA TURKISH KITCHEN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw beef/chicken kabobs being stored over RTE soups in 2-door RI unit. EHS provided education; no contamination observed. CDI - PIC re-arranged storage order. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed tomato sauce on hot stove that was turned off on prep table. PIC stated tomato sauce was cooked at 11am and left to cool before moving it to reach in cooler to finish cooling. EHS observed tomato sauce above 70F (see temp chart) at 2:45pm. EHS explained proper cooling parameters during inspection. PIC stated facility had a lunch rush and tomato sauce was never moved in time to cooler. CDI - Due to missing cooling window, tomato sauce was discarded. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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) EHS observed hummus and lentil soup stored beyond 7 days. EHS observed tomato/eggplant mix, cooked rice, cooked green beans, and gyro meat stored in make unit without proper dates. PIC stated cooked rice and tomato/eggplant were prepared yesterday; PIC stated they made items personally at close and forgot to label items. CDI - PIC voluntarily discarded lentil soup, hummus, rice, and tomato/eggplant mix. PIC was allowed to date items prepared today that could be verified from prep list. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed two containers of chemicals in spray bottles not properly labeled. CDI - PIC labeled bottles. (0)

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 pasta cooling in make unit reach in. PIC stated pasta was cooked an hour prior to inspection. EHS observed no change in temperature during inspection (see temp chart). EHS observed tomato sauce cooling from being prepared at 11am. EHS observed sauce still above 70F (see temp chart). EHS provided education on cooling methods and explained cooling parameters. PIC voluntarily discarded tomato sauce due to missing cooling parameters, PIC placed cooked pasta into smaller containers and placed into freezer to quickly cool.EHS observed pasta at 41F prior to end of inspection. REPEAT. 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed WIC currently turned off to accommodate for electrical repairs being conducted on roof of facility. EHS explained due to hazards and to protect equipment from damage, PIC has turned off WIC. PIC stated this unit has been off for the past ten days. PIC stated the length of repairs is unknown. EHS stated that the WIC is a required piece of equipment to provide adequate capacity for cold holding/cooling. PIC stated that more information will be gathered in the next few days and relayed back to EHS. PIC stated that facility is operating on a somewhat limited menu, EHS and PIC reviewed items on the menu; especially items that are cook/cooled. PIC stated only three items are being cooked/cooled (pasta, soup, and sauce). PIC stated that majority of menu items are cooked from scratch per order. PIC stated facility has eliminated most bulk ordering and only order what is needed. Currently, facility is operating out of a make unit, two single-door freezers, one two-door reach in cooler, and low-boy 2 door cooler. EHS will return in ten days to compliance with capacity. (0.5)

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. EHS observed numerous in use containers of sauce/oils without proper labels. EHS observed bottles throughout kitchen and near expo station without any labeling. REPEAT. (2)

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 non-food contact surfaces of make unit and reach in freezer soiled with food debris and residue. EHS advised to increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed numerous personal items including cologne, sunglasses, employee food, and other items co-mingled with items for service or store on/above food contact surfaces. EHS advised to designate area for the orderly storage of personal items. (0.5) REPEAT.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. EHS observed no active managerial control during inspection. EHS observed no documentation of cold holding during inspection, WIC was above 41F and in disrepair, with items actively cooling inside. No documentation available on cooling. EHS observed no systems in place to ensure risk factors are being controlled. EHS observed hand washing violation; a repeat from previous inspection. EHS observed minimal date marking; PIC stated stickers do not stick so facility has stopped using date marks but stated items only last a few days. EHS observed storage order violation in reach in cooler with raw proteins which required EHS to intervene to correct. EHS will return in 10 days to observe compliance. (1) Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during inspection. Facility is a new permit and still within 210 days to obtain certification. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated there is no training procedure available currently for food employees. PIC stated food employees have been told the expectations of calling out but have not addressed symptoms or illnesses. EHS provided PIC with copy of county employee health form and will return to observe compliance. 10-day VR required. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee answer phone with bare hands. Employee finished call and began working with RTE foods. CDI - EHS stopped employee and instructed employee to wash hands prior to working with RTE foods. REPEAT. (2)

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. EHS observed raw chicken being stored over raw lamb. CDI - PIC rearranged storage order. (0) 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 EHS observed TCS items in WIC above 41F (see temp chart). EHS observed ambient temperature of WIC at 46F. EHS came back after 30 min and cooler was 46F. PIC noticed WIC reaching 38F during type up but within a few minutes had went back to 43F. Due to the temperature fluctuations and cold holding temperatures observed inside unit, EHS has requested the unit be assessed. Facility will voluntarily close until unit can be repaired. PIC has contacted technician and is awaiting arrival. Once fixed, PIC has been instructed to notify EHS and can re-open prior to EHS visit. TCS foods held in WIC over night were voluntarily discarded. Items cooling from prep within cooling window were removed and placed in freezer. EHS verified items moved cooled to 41F prior to end of inspection. PIC stated temperatures are checked daily but not documented. (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) EHS observed numerous items throughout kitchen (in WIC, make unit, and reach in cooler) without proper date markings. PIC was able to verify dates items were made from prep list but stated they have stopped using stickers due to them falling off. EHS advised to utilize another type of sticker or system to accurately document the dates. EHS advised PIC that on the next inspection items may be discarded due to missing date markings. CDI - All items were dated once verified by food employee; all other items were voluntarily discarded. (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 .

3-501.15 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 lamb meat cooling from being cut at room temperature. EHS observed lamb at 70F. PIC stated lamb meat has been resting for an hour and will be placed in WIC to be later used for pasta. EHS advised that lamb meat should be placed under refrigeration during the cooling process and not left out at room temperature once under 135F. EHS observed items in WIC cooling from preparation earlier in the day. These items were actively cooling with no temperature change due to WIC being in disrepair. CDI - Lamb was voluntarily discarded; items in WIC were moved to freezer to finish cooling and observed at 41F prior to end of inspection. (0) 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 . PIC unable to provide thin probe thermometer during inspection. 10-day VR required. (0.5)

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. EHS observed numerous bottles of oils and seasonings without proper labels. EHS advised to label all working containers of food. REPEAT. (1)

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed numerous items, litter, and equipment being stored outside. EHS advised to remove all litter and any items deemed not necessary for operation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee clothing being stored on rack with clean dishes and equipment in undesignated area. EHS observed food items in make unit reach in unlabeled for employee use. EHS advised to designate specific areas for the storage of personal items. No contamination observed during inspection. CDI - Items were moved. (0)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P observed PIC outside of the restaurant upon a ride PIC walked in the restaurant in the kitchen and began to handle food without first washing hands. CDI PIC coached by EHS.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. OBSERVED EXCESSIVE FOOD DEBRIS AND A GLASS IN HAND SINK. CDI- REMOVED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed, reaching freezer CONTAINING HOUSE PREPARED RAW FOODS where raw animal foods were stored about ready to eat foods. CDI REORGANIZED For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P OBSERVED HOUSE MADE GYRO CARVED BEFORE 155. CDI- EHS EXPLAINED WITH NO CONSUMER ADVISORY THE MEAT MUST BE FULLY COOKED BEFORE CARVING FOR SERVICE

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 squirt bottles of food solution unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed fly on cloth on table in kitchen.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed main prep table being used for raw protein, as well as ready to eat foods at the same time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED SOILED WET WIPING CLOTH ON PREP SURFACE.

4-501.11 Maintain equipment in good repair. OBSERVED CH DRAWER UNIT NOT WORKING.