GREYS DINER

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Food employee stored pack of raw turkey bacon on ready-to-eat containers of produce in flip top on frontline. CDI- EHS discussed, PIC had employee remove raw turkey bacon to designated area. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Food employees observed wiping soiled gloves on cloths held on waistband. CDI- EHS discussed with PIC, PIC had employee remove and replace gloves before continuing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Establishment actively sanitizing dishes in 3-comp sink at 0ppm. CDI- PIC replaced container after discussion with EHS. EHS instructed chef to ensure that other items sanitized in 0ppm solution be put back through wash/rinse/sanitize steps. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of small metal pans with residue accumulation and heavy sticker residue still intact. PIC stated items held on shelf had already been cleaned. Observed can opener blade with heavy residue accumulation at top of blade. CDI- PIC removed items to dish machine. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned containers of short ribs and metal container of shredded mozzarella in grill drawers, cut cantaloupe held in flip top for use, all temping above 41F. CDI- PIC removed items to rapidly cool in blast chiller. Observed container with portioned packages of shredded cabbage for slaw temping above 41F. Item had been in unit for well over 24 hours and had not been removed for use today. CDI- PIC voluntarily discarded item. *REPEAT* 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 multiple plastic containers of tuna salad, containers of mozzarella cheese, all with dates from august. CDI- PIC voluntarily discarded 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 .

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 TCS foods being cooled in active units, in deep containers, and with tightly fitted lidding. CDI- EHS discussed effective cooling methods, PIC decided to rapidly cool item in blast chiller with lidding removed. 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. Establishment failed to label squeeze bottles on cookline. CDI- EHS discussed with frontline staff, labeling to be placed on containers holding squeeze bottles. *REPEAT* points not escalated due to improvement based on previous inspection report.

6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy presence of drain flies in can wash closet. Pest control discussed during inspection.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. PIC stated all equipment and utensils are cloth dried. EHS discussed using alternative methods to dry equipment including the use of clean fans and pyramid stacking. PIC was shown exact verbiage from 2017 FOOD CODE. 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed establishment storing mini plates, bowls, and mugs outside uncovered and unprotected.

4-501.11 Maintain equipment in good repair. Observed gaskets on back prep unit needing replacement. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving on lower prep shelves and on storage racks in establishment.

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. Observed employee beverages stored on top of prep tops and prep units. CDI - Removed. - 0 -

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink with no soap or paper towels. CDI - Hand sink stocked. - 1 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE food items in WIC. Rearrange 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 Observed baggies of chicken, potatoes, spring mix holding above 41F. CDI - Items moved into blast chiller / walk in coolers. Observed food items in top of PT reading 45-47F. CDI - Items were moved to WIC to be rapidly cooled. PT may need to be put on TPHC. - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed labels missing from seasoning and bottles at the cook line. Label items as needed. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in the WIC and in the dry storage cubby. Maintain items at least 6” off the floor at all times. - 0 -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed house hold use only rice cooker. Remove.

6-303.11 Provide required lighting intensity. Observed lighting in dry storage cubby extremely low. Add lighting. - 0.5 -