YANNI BISTRO

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has poster with incomplete policy posted on wall. Employee on duty not informed of requirements. CDI- copy of complete employee health policy provided via email. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 coffee cup stored on prep surface next to prep top refrigerator. CDI- beverage relocated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle dirty utensils and rinse dirty dishes and return to food prep without changing gloves and washing hands. CDI- education provided regarding when glove changing and handwashing is required and employee washed hands and donned clean gloves before continuing.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed French fries on counter with no time stamp. CDi- fries were removed from refrigerator at 11am and labeled with time stamp.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed two containers of falafel thawing in prep sink. CDI- placed in refrigerator to continue thawing process.

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 several squeeze bottles of canola oil and containers of semolina not properly labeled. CDI- all items labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 several towels on counter being used to wipe surfaces.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed container of clean silveware stored on dirty drainboard of 3 compartment sink along with dirty utensils. Relocated silverware to clean drainboard side of sink.

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. Some general cleaning needed of shelving in walk in cooler and shelves next to cook line.