YEMENAT FLAME MEDITERRANEAN RESTAURANT

3-201.11(A) Use food from approved sources only.-P Canned vegetables with no label found in establishment. PIC could not provide invoice or proof where it was purchased from. Food must be come from approved sources. Establishment must keep invoices for food to show proof of source. CDI - Employee discarded canned food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelf above beans in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors of sandwich cooler. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards have deep cut marks. Replace or resurface cutting boards. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Several food processors and blenders are residential equipment. Replace with commercial equipment. 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. Observed open coffee cup stored on food preparation surface. CDI removed

6-301.14 Post a handwash sign at each handsink. Observed no must wash hands sign in men’s restroom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw chicken stored over fries in bottom of roll top unit and raw chicken stored over bag of raw onions in walk in cooler CDI- reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pan, lid and two slicers stored as clean with food residue on them as well as sticker residue on other utensils. CDI- removed to rewash. 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 only two pans of tcs foods in hot hold cabinet, both holding below 135F. CDI- removed to reheat to 165 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 multiple pans of raw meat in walk in cooler at 42F, canned beans at 44F and leafy greens in roll top at 45F. CDI removed to cool 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 container of white granular powder unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bag of rice stored on floor in kitchen. CDI removed to shelf

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed some residential utensils. Ensure all utensils are commercial.

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 empty rice cooker with excessive grease accumulation on outside.