TEDS RESTAURANT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine guard just starting to grow pink build-up

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 lettuce put in prep top >41F. Prep top is for maintaining temperature not cooling. Lettuce cooling in WIC not cooling fast enough. CDI-lettuce in prep top moved to WIC. Lettuce in WIC moved to a location closer to fan. 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some white preformed containers cracked, discolored. Replace when damaged.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflow preventer on hose in kitchen. CDI-backflow put back on

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 0ppm lactic acid during inspection. CDI - PIC fixed dispenser. Sanitizer now dispensing at 700ppm. Repeat. 1.5 pts. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of chicken and dumplings holding below 135F during inspection. See temperature chart. Pan had been in unit for less than four hours. Item had been partially uncovered. CDI - Chicken and dumplings reheated to 173F before being placed back into hot holding. Item to remain covered for remainder of use. 0 pts. 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use items that had been washed and sanitized being used to store food during inspection. Ensure all single service items are properly disposed of after initial use. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-303.11 Provide required lighting intensity. Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods. Observed lighting intensity in WIC maintaining 1.6 foot candles during inspection. 10 foot candles required. Repeat. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm sink and surface during inspection. CDI - Water pressure to dispensing unit corrected. Sanitizer dispensing at 700ppm. 0 pts. 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

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 TPHC with an initial time stamp of 10:15am at 9:30am. CDI - PIC corrected time to 9:15am. 1.5 pts.

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 and shaker bottles on the main line with no label indicating its contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed roach leg in main kitchen area during inspection. Ensure all dead pests are properly removed of. Observed back door not equipped with self closing door. Ensure all exterior doors are properly equipped with self closing apparatus to deter pest entry. 1 pt.

3-302.15 Wash fruits and vegetables prior to use. Observed lettuce being cut for service without being washed prior. CDI - EHS intervened. Lettuce was washed and dried. 0.5 pts.

5-203.14 Provide backflow devices at plumbing systems as required. -P Observed no backflow prevention device on cold water tap at canwash during inspection. Hot water tap properly equipped. CDI - Facility has agreed to utilize hot water tap exclusively until additional backflow prevention device can be acquired. 0 pts.

6-303.11 Provide required lighting intensity. Observed lighting intensity of about 1 foot candle in WIC during inspection. 10 foot candles required. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one water bug crawling on the floor at the make line. CDI: PIC killed water bug and removed from premises.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed porous material on some of the ceiling tiles above the food prep area and make tables. Observed porous material on the ceiling tiles inside the restrooms. Replace porous ceiling tiles to non-absorbent material.

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 the hood system with heavy accumulation of oil. PIC stated that their hood cleaning company is scheduled to conduct routine maintenance this Saturday, February 22nd. Increase cleaning frequency to avoid heavy buildup.

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 facility not following TPHC procedures for labeling and identifying accurate start time. Time labeled as 11:25 AM for blanched fries. CDI - Correct labeling added for 10:00 AM per written procedures for blanched fries. -1.5-

REPEAT VIOLATION: 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 lettuce and tomatoes recently prepared inefficiently cooling covered after 20+ minutes. CDI - Products left vented and moved towards front of vents to allow cooling towards < 41 F. No points deducted due to improvement observed. -0- For more information, please visit: http://meck.co/FoodSafety 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.

3-501.15 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 one deep container of lettuce recently prepared inefficiently cooling after having transferred it from walk-in cooler to walk-in freezer, two containers of grilled chicken and one container of caramelized onions cooling inside reach-in prep refrigerator; this refrigeration unit was observed to be constantly opened and closed during cooling process due to incoming orders. EHS observed 0 degree change in temperature of these foods after 25+ minutes. Also observed large quantity of potatoes in strainer cooling in ambient temperatures. CDI - All TCS foods divided into smaller portions and transferred into walk-in freezer/reach in freezer units. EHS observed temperatures begin to decrease after 20 minutes. -0.5- For more information, please visit: http://meck.co/FoodSafety 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.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed ice build-up surrounding gasket on walk in freezer door. Points not increased due to previous violation corrected. -0-

4-501.11 Maintain equipment in good repair. Observed a broken gasket secured by tape on walk in freezer door. -Repair

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 cleaning needed on gaskets throughout facility with build up of dirt and debris as well as cleaning needed on shelving in walk in cooler, walk in freezer and flip top coolers with dried food debris and grease build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked walls and baseboards throughout facility. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on Matt’s with syrup spillage at front of house bussing station.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed Bell peppers in original cardboard boxes in walk in cooler above ready to eat Ham and Gyro meat. Did not see signage that says pre-washed or pre-rinsed on boxed packaging. PIC stated once bell peppers come in PIC or food employees wash bell peppers and place them back into the boxes for storage. REHS informed PIC that since the cardboard boxes cannot be washed, rinsed, and sanitized the card board boxes are not a reusable equipment to be used.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed an in use sanitizer bucket at front of house sanitizing test strip testing greater than 200ppm chlorine solution. CDI-PIC diluted chlorine sanitizer to 100ppm.

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 employee drink stored on prep table.

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 - Oberved 1 deep container of lettuce recently prepared and cooling at 51 degrees F in tall reach in prep refrigerator. CDI, lettuce immediately relocated to walk in cooler to cool in shallow uncovered container. Repeat. For more information, please visit: http://meck.co/FoodSafety 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 .

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle raw container of pork with same gloves then change tasks and proceed to handle clean equipment and preparation of RTE food. CDI, employee removed gloves and washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -Observed food employee handle raw container of pork with same gloves then change tasks and proceed to handle clean equipment and preparation of RTE food. CDI, employee removed gloves and washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety 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 . 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety 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 . Observed onion cooling at 78 degrees F and 97 degrees F at 12:40. AT 1:25 onion container 1 was at 78 degrees F and onion container 2 was at 80 degrees F cooling in deep covered container. CDI, onions transferred to shallow pan to rapidly cool. Cooling rate calculation indicated method not effective to reach cooling parameters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lettuce and Tomatoe cold held above 41 degrees F. CDI, items cooled to 41 degrees F. Observed water used for preparation dipped with raw fish and water at 64 degrees F. CDI, water placed on ice bath and brought to below 41 degrees F.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed facility not following TPHC procedures for labeling and identifying time. CDI, date and time labeled per written procedures for blanched fries.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed onion cooling at 78 degrees F and 97 degrees F at 12:40. AT 1:25 onion container 1 was at 78 degrees F and onion container 2 was at 80 degrees F cooling in deep covered container. CDI, onions transferred to shallow pan to rapidly cool. Cooling rate calculation indicated method not effective to reach cooling parameters. Observed deep covered container of cut Tomatoe cooling in walk a in cooler. CDI, Tomatoe relocated to shalllow sheet pan to rapidly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee not wearing hair restraint.

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 For more information please visit: http://meck.co/FoodSafety 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. - Observed grilled onions cooling in deep containers in WIC and RIC. Onions observed to not cool at required cooling rate to meet cooling parameters. - CDI - PIC separated onions in multiple containers to quickly cool.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed food residue on walls in hard to reach areas such as in the corner next to the grill. Increase cleaning frequency to prevent buildup and maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT - Observed various sliced cheeses, vegetable soup, and deli ham holding above 41F in 2 door reach in cooler (see temperature chart). Ambient temperature of unit read 46F during beginning portion of inspection. - CDI - TCS items were moved to walk in cooler to quickly cool. PIC stated unit was reading 34F earlier in the day. EHS observed unit ambient temperature reach 38F by end of inspection. EHS recommends keeping TCS items in WIC during peak hours when unit is frequently opened and struggles to maintain proper temperatures. - NOTE: EHS elected to not increase point deduction due to different unit not cold holding properly. Full points will be taken at next inspection.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed tilapia and flounder stored in direct contact with ice and water. Per PIC, both fish products are received frozen. A barrier is required between the fish and water/ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut lettuce in prep top holding above 41F. Observed cut lettuce and potato salad holding above 41F in bottom of unit. Pasta salad was used for earlier prep. CDI - PIC used lettuce within 30 min and uncovered pasta salad in RIC to allow for further cooling. Pasta salad cooled to 41F. - 1.5 points

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed pasta salad and lettuce cooling in RIC while covered. CDI - PIC uncovered lettuce and pasta salad to cool quickly. REPEAT -1 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - REPEAT - No vomit and diarrheal clean up plan in place at time of inspection. CDI - Printed copy of written procedures and educational poster given to PIC and was posted.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety - Chicken salad observed covered in walk in cooler while cooling. PIC indicated it had been in there for 3 hours. Do not cover items while cooling. CDI - EHS educated PIC on proper cooling methods. PIC removed covering on items.

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 hot sauce, oil, and seasoned salt in unlabeled working containers. CDI - PIC labeled all working containers.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed tilapia and flounder stored in direct contact with ice and water. CDI - EHS educated on need to have fish separate from undrained ice. PIC voluntarily placed fish in plastic bag, before putting it on ice, to act as a barrier.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policies that did not include salmonella non-typhi. In addition, PIC and food employees were unaware of the updated BIG 6 reportable illnesses. CDI- EHS educated PIC on new requirement and provided PIC updated employee health agreement forms for employees to review and sign as well as the most recent MCHD employee health poster (English and Spanish).

5 2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese and sliced provolone cheese stored in 2-door refrigerator across from fryer cold holding above 41F. EHS measured the ambient temperature of the unit at 38-39F. All other TCS food items measured below 41F. Per PIC and verified by date mark label, the cheese was prepared on 10/21. PIC stated the cheese was removed from the walk-in cooler and placed in reach-in cooler this morning at 10 am and should be 41F or below. EHS allowed PIC to move the food items to the walk-in freezer and quickly cool (see temperature chart). REPEAT. Verification visit no later than 10/25 to determine how the establishment will correct continued cold holding issue. If observed during the next inspection, RISK CONTROL PLAN or permit action may be warranted. EHS discussed proper cooling parameters and methods with PIC. EHS recommended using Time as Public Health Control (TPHC) for the sliced cheeses because he suspects the cheese at times during the day is stored on the prep table during busy times. Updated TPHC form provided to PIC for fries currently held using TPHC and possibly sliced cheeses.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed opened wall near cook line prep unit. Repair damaged wall.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee of 4 years unable to tell EHS the five reportable food borne illnesses and symptoms. The food employee’s first language is Spanish and PIC does not have Spanish material for employee to review. CDI-EHS provided PIC with Spanish employee health poster and emailed employee health acknowledgement form in Spanish.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese stored on prep table at 45F. Product was moved to walk-in cooler to quickly cool to 41F or below. Observed 2-door reach-in cooler cold holding slice cheeses, cooked onions and peppers, and mash potatoes above 41F. The ambient temperature was measured no greater than 46F. EHS measured ambient multiple times with the same result. PIC stated items mentioned above were placed in unit directly from walk-in cooler 2 hours ago. Based on the information provided, EHS allowed PIC to move products to walk-in cooler to quickly cool. PIC was able get the unit down to 40F prior to EHS exit. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Observed one chlorine sanitizer spray bottle stored above clean and sanitized dishes on clean side of 3-compartment sink. CDI-PIC moved spray bottle to designated chemical storage area below 3-compartment sink.

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 facility using prep top units to cool cut lettuce and sliced tomatoes. Per PIC, both food items were prepared 1.5 hours prior to my arrival. CDI-EHS discussed cooling parameters and cooling methods. PIC stated he would place both items in the walk-in freezer to quickly cool so that they can return to the line quicker. EHS observed both items reach 41F or below within 1 hour. REPEAT. If this violation continues, EHS may require a risk control plan or permit action. EHS will email PIC cooling posters for ambient cooling and hot to cold cooling.

4-502.13 Single-use and single-service articles may not be reused. Observed reused containers of sour cream, chili and other food items used to cold hold, hot hold and reheat food items (rice, potatoes, hot dogs, etc.). Replace all single-use containers with reusable food grade containers. REPEAT.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed hose bib located near kitchen handsink without a backflow prevention device. EHS also observed no backflow prevention device installed between the spray nozzle and hose bib. Hose was observed in open position. Purchase backflow prevention devices at the hose bib and spray nozzle. Verification visit no later than 08/26 to verify devices have been installed. Note: Facility replaced all exposed wood in the kitchen area. They purchased a stainless steel storage rack. Facility redid the floors within the kitchen area and eliminated all damaged floor tiles. EHS discussed changing the water used for deep fried onion rings at a minimum of every 4 hours. EHS discussed the important of sifting dry breading used for raw chicken and raw fish at a minimum of every 4 hours.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a package of raw hamburgers stored over ready to eat hot dogs in the walk in cooler. CDI- PIC moved package of hotdogs so they were not below any raw proteins. REPEAT.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed a container of BBQ reheated in microwave to 150F. CDI- product was properly reheated to 165F before being placed in hot holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal container of cooked chicken breast on prep counter holding at 94F. PIC stated chicken had only been out for less than an hour during lunch service. CDI- chicken moved to walk in cooler to rapidly cool. REPEAT. Note: points were not escalated as this was the only instance of a hot holding violation during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese sitting on counter during inspection, holding at 66F. PIC stated that cheese had been out briefly during lunch service. EHS discussed the option of time as a public health control for this product. Observed grilled onions and lettuce holding above 41F in reach in unit across from cook line. Rise in temperature was likely due to door opening and closing throughout lunch service. CDI- Products had been out of temperature for less than 4 hours, were moved into walk in cooler to rapidly chill to 41F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed greek and ranch dressing with no date mark during inspection. REPEAT 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 ready to eat gyro meat in reach in cooler dated 6-22. Through discussion with PIC, determined that old label was never taken off of plastic tray and this was label from the previous box. CDI- products properly dated during inspection.

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 chopped lettuce cooling in walk in cooler in tightly sealed plastic bag, observed no change in temperature (47F) after 30 minutes. Observed mac and cheese ambient cooling in walk in cooler, packed tightly into deep metal container with a plastic cover. Mac and cheese dropped 3 degrees in 30 minutes. CDI- products were placed into freezer to rapidly cool to 41F or below. EHS discussed proper cooling methods with PIC, discussed process for mac and cheese. Suggested spreading product thin on sheet pans, uncovered to allow for rapid cooling. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker near cook line not properly labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed a cutting board and slices of cheese stored on counter, adjacent to soiled black wooden shelving. Ensure these surfaces are smooth and easily cleanable, and cleaned at a frequency that avoids buildup of debris.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraint working with food during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored on prep surfaces during inspection. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored on top of wet rag on prep surface, near cook line. Utensils shall be stored in a clean, dry place.

4-502.13 Single-use and single-service articles may not be reused. Observed a container of sour cream being used to reheat BBQ in the microwave.

4-101.19 Nonfood-Contact Surfaces - C Observed black wooden shelving near cook line that is not smooth and easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on cook line near hot holding wells and in prep/reach in units. Observed black wooden shelving across from cook line visibly soiled with food debris. Observed gaskets in need of cleaning. Observed grease buildup on sides of equipment. REPEAT.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tile cracking near cook line in kitchen. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed black residue in corner of walk in cooler near door. Observed splatter residue on ceilings. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed hot dogs stored under raw beef in walk in cooler. CDI - PIC relocated hot dogs to higher shelf. Observed unwashed bulk produce stored directly above ready to eat ham and gyro meat in walk in cooler. CDI - PIC relocated produce to bottom shelf.

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. Observed grilled chicken cooling in container sitting on countertop at room temperature at 119f. Chicken placed on countertop at 10 am. CDI - PIC spread chicken onto sheet pan and placed into cooler where 30 minutes later was at 70f. Chicken would not have met 70f at 2 hours without EHS intervention. Once hot food reaches 135f, use active cooling methods to quickly move to 70f within 2 hours and then to 41f within a total of 6 hours. Do not allow TCS foods to cool sitting at room temperature. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce cooling in bulk bag in WIC at 44f still at 44f after 1 hour with a cooling rate of 0 degrees. CDI - lettuce spread out to quickly chill to 41f in WIC. REPEAT - full 3 point deduction

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed BBQ holding at 109f, cooked potatoes holding at 126f, and fried chicken holding at 126f at prep line. CDI - BBQ and potatoes reheated to 165f and chicken discarded. Maintain all hot TCS foods above 135f when holding. REPEAT - 1.5 point deduction

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed bulk slaw in walk in cooler with no date marking and various TCS foods including feta cheese, house made ranch dressing, house made Greek dressing, cut tomatoes, and more in line coolers with no date marking. CDI - PIC applied marking to items. When filling containers from bulk foods in the walk in cooler, the date from the bulk container must follow the food until it is consumed or discarded. All food kept on site longer than 24 hours must have a date mark.

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 grilled chicken cooling on countertop in deep pan tightly covered. CDI - PIC spread onto sheet pan in WIC to quickly chill. Observed bulk cut lettuce tightly wrapped and sealed into bulk plastic bag with another bag placed on top while ambient cooling in WIC. CDI - PIC spread into shallow open container to quickly cool. When cooling food, use methods that allow the food to cool quickly. Do not cool at room temperature. Do not pack food into sealed bulk packaged while still cooling. REPEAT - 1.0 point deduction

3-304.14 Wiping Cloths, Use Limitation - C. Observed wiping cloth used as layer under cutting board to prevent slipping. This is not an approved use for wiping cloths. REPEAT - no point escalation as other wiping cloths were observed properly placed into sanitizer solution

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy food buildup on sides of equipment and other non-food surfaces in back of house areas. Clean to prevent pests.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on flooring under back of house equipment, some splatter and residue on walls and residue/staining on ceilings in back of house.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with restaurant food in line cooler. Designate an area for the storage of employee food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the lettuce chopper with dried on lettuce. CDI-The chopper was broken down to be cleaned and sanitized.

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 Observed rice cooling at the rate of 0 in the walk in cooler. This does not meet the required temperature drop needed in order to reach 41F within the time frame. CDI-The rice was portioned. REPEAT. *First time repeat. Points kept the same today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top portion of the baked chicken and the pork bbq holding below 135F. CDI-Both items were reheated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp for the french fries. CDI-The time was written.

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 rice cooling in a large container, and lettuce cooling tightly covered. CDI-The plastic wrap on the lettuce was removed and the rice was portioned onto sheets pans. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counter at the start of the inspection. CDI-The cloths were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken livers and raw steak stored over okra and squash in reach in freezer. CDI: Items reorganized. REPEAT VIOLATION Some of the previous violation was corrected.

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 Observed rice cooling at a rate of .067F/min in walk in cooler. CDI: Product spread out into an uncovered bus tub for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in double door reach in above 41F. Items continued to rise from start of inspection. PIC stated that cooler temperature was below 41F at the start of the day. CDI: All items relocated to other coolers for rapid cooling.

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 chicken pieces and rice cooling in walk in while tightly covered. Observed grilled chicken cooling in reach in while tightly covered. CDI: Ice added to chicken pieces, rice and grilled chicken uncovered.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed containers of raw chicken livers and raw beef stored over okra and squash in tall white reach in freezer. CDI- items rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee place raw burger patties on flat top grill and continue food prep and handling utensils without changing gloves and washing hands. CDI- discussed with PIC and employee discarded gloves, washed hands and donned new gloves.

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 one container of soup with two dates. Old date label had not been removed. CDI- old label removed. Observed one container of parsley potatoes with todays date on it but potatoes were cooked yesterday. CDI- date changed to yesterdays date.

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 bag of lettuce that had been washed and cut at 48F in walk in cooler tightly closed. Observed same lettuce in top of prep units. Enure that lettuce is cooled to 41F before placing in prep units. CDI- bag of lettuce open and spread out to facilitate cooling. Also observed marinated chicken in large bus tubs 43F. Marinade is made fropm vinegar that is stored at room temperature. CDI- ice added to chicken. Observed chicken at 39F before leaving. Recommended to refrigerate vinegar and marinade ingredients for future.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Provide self-closing device on back exterior door.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean minor debris from floors in kitchen. Points not increased as walk in cooler floors clean today.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Sweep minor debris from floors in walk in cooler and flour from floors in kitchen.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility still using TPHC for french fries without written procedure available. VR no later than 03/30/2018 to review written procedure. -2- REPEAT

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed coffee filters stored at the front counter under sink drain line. -0-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipped, pitted can opener in use. REPEAT VR no later than 03/30/2018 for repair. -1- REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed french fries cooked and placed at cook line without written time procedure nor temperature control. CDI - PIC emailed TPHC form today. Fill it in and have available for inspections. -1-

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 mayo cooling in the flip top of the prep cooler and cooked vegetable soup cooling at 122F on the prep table near the walk in coolers. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of serving spoon for tartar sauce with handle down in tartar sauce. -.5-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted can opener and cracked plastic tubs for chicken salad and other TCS foods. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed cup lips at the front counter drink station. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at the kitchen handsink. CDI - PIC placed outside trash bin at the kitchen handsink at the beginning of the inspection. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. REPEAT -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soft wood at the cashier station floor that is a wooden riser over the original floor.

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 tightly wrapped lettuce, tomatoes and other foods in the cooling process. CDI - Wrapping loosened. -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths in the kitchen stored on counter tops. -0-

4-501.11 Maintain equipment in good repair. Observed broken reach in handles on the reach in cooler by the fryer. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -1- REPEAT

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Exposed food shall be in drained ice or water. Observed fish stored in undrained ice water. CDI - PIC placed fish in smaller metal pans and created ice bath for the exterior of the pans. -1- REPEAT

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Replace these with nonabsorbent ceiling tiles. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed weak floor behind the register at the counter and a weak step down into the register area. Replace these. REPEAT -.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no undercooked items on the menu, but disclosure statement is on the menu without an item identified as raw or undercooked. CDI - PIC used permanent marker to remove advisory during the inspection. -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 Observed tightly wrapped cut tomatoes in the walk in cooling. CDI - Vented container. -.5- REPEAT

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed undrained ice water in fish in a plastic tub. Either drain away ice and water using a drain pan or submerge metal container with food in an ice bath. -0-

4-501.11 Maintain equipment in good repair. Observed broken handle on the right door of the reach in cooler. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky residue on the gasket of the prep cooler on freshly repaired gasket. -.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed weakened flooring in the kitchen and at the step down into the kitchen. Repair. 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Observed absorbent ceiling tiles in the bathrooms. Replace these with nonabsorbent ceiling tiles, as well as those over the make table in the kitchen. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two contaienrs of deli meats dated for 7/18. PIC stated that the products were pulled from the freezer last night and had not been properly dated. CDI-The containers were properly dated.

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 chicken cooling in tall reach in cooler with a tightly covered lid. CDI-The lid was removed to allow for proper heat transfer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloths sitting on the counter. When not in use, store the wet cloth in a sanitizer solution bucket. CDI-The cloth was moved to a sanitizer bucket. 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 0ppm of bleach sanitizer in the sanitizer buckets. CDI-The buckets were remade with the correct concentration of sanitizer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink in the kitchen when initially washing hands. CDI-PIC replaced empty roll with a new one.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot holding at 114F. CDI-The chicken was reheated to 171F. All foods being kept hot must be at 135F or above.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed french fries partially cooked next to fryers at 88F. The last REHS approved french fries to sit out of temperature for the duration of lunch and then they will be disposed of. No written procedures were given for the french fried. CDI-A copy of the procedures have been emailed, and has been explained.

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 chicken sitting in container cooling on counter. It was measured at 88F. The PIC stated that the last REHS allowed for food to be cooled on counter and then placed in cooler. Do not allow food to drop below 135F when keeping out on counter. Have items cooled in the cooler. CDI-The chicken was brought into the reach in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths sitting on the counter. When wiping cloths are not in use, have them stored in a sanitizer solution. CDI-The cloths were moved to a sanitizer bucket with the correct concentration.

3-502.11 Obtain a Variance for specialized processes.-Pf Variance for use of 2-comp sink has been submitted and facility is using the approved SOP for dish washing.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential freezer. Some inoperable equipment is being used for prep space but all equipment clean to sight and touch and no violation is associated.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Operator is replacing ceiling tiles with non-absorbent ceiling tiles ongoing. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ongoing repairs to floors, walls and ceiling.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed can opener in hand sink. Removed and gave instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pieces of chicken on steam well at less than 135 F. All other chicken in pan were appropriate temperature. Pieces were on top. Quickly reheated.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed 2-comp sink the only method for utensil washing. Need for variance has not previously been noted or addressed. Sent variance application and will follow up with Senior Inspector.

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 chicken salad cooling from room temperature in covered container before reaching 45 F. Removed lid and discussed cooling processes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in make table unit that were above 45 F. The unit air flow appeared to be blocked by prepacked salad containers. Containers were moved to walkin and unit recovered.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ongoing repairs of floors and walls.

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 45F. Better monitoring of cooling process needed to ensure that foods are meeting parameters. Observed tightly sealed containers of chicken breasts 74F and yellow gravy 76F. Immediate action was needed to ensure time parameters were met. Items were vented or placed on sheet trays in walk in freezer to rapidly cool. Also observed large container of cole slaw in walk in cooler 48F made this morning. Must be cooled from room temperature ingredients with in 4 hours. CDI by stirring and placing in walk in freezer to rapidly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed 3 boxes of partially cooked french fries on counter next to fryers, 74F. Once fries are cooked they must be held at proper temperatures either 135F and above or 45F and below. CDI- Fries were placed in refrigerator.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed spray bottle of cleaner and bottle of degreaser labeled incorrectly or without label. CDI by labeling.

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. Use walk in cooler for cooling foods instead of reach in units. Observed tightly sealed containers of yellow gravy 76F, chicken breasts 74F and macaroni 50F in 2 door reach in refrigerator on line. Observed largel bin of cole slaw 48F in walk in cooler. All items were vented and or placed on sheet trays and in walk in freezer to rapidly cool.

4-502.13 Single-use and single-service articles may not be reused. Observed pie tins with pre-made pies being washed to be re-used. All tins discarded.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. Observed BBQ cooker with square corners. Observed cracked plastic containers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic stand up freezer in use.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. Facility has a 2 compartment sink that is used for utensil washing. Discussed proper washing procedures with PIC. Must either install a 3 compartment sink or apply for a variance. Variance application and information given to PIC at time of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Properly clean shelves under breading station.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. Observed two compartment sink used for utensil washing and food preparation sink directly plumbed. Discussed proper cleaning and sanitizing practices with PIC. Use colander when washing produce to help prevent any contamination of food due to back flow.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles throughout kitchen and above server area.

3-507-17 Observed ready to eat foods stored inside walkin not date marked-CDI-Foods were date marked

7-204-11 Observed chlorine sanitizer above 400ppm-CDI-Sanitizer was diluted to the proper strength

8-103-11 Variance needed for 2 comp sink. If detergent sanitizer is used, no variance needed but instructions must be posted at 2 comp sink

2-402-11 Hair restraints required for anyone handling food

6-501-18 Clean base of toilets in mens room

6-201-11 Ceiling tiles throughout kitchen areas and front prep area must be smooth and easily cleanable

6-303-11 At least 50ft candles of lighting needed in prep areas. At least 10ft candles needed in walkins

2-401.11 Eating, Drinking, or Using Tobacco - C Observed personal drink to be improperly stored on kitchen table. -CDI Drink was moved.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed prep cooler to be malfunctioning and not holding proper cold holding temperature. The unit was found to have items such as cut tomato and gyro meat at 47F-48F. -CDI The items from the cooler were discarded.

8-103.11 Documentation of Proposed Variance and Justification - PF Facility has a two compartment sink. Facility must either submit for a variance from the State, or must obtain a "detergent-sanitizer" cleaning chemical to use when washing, rinsing, sanitizing. If the detergent -sanitizer is used, the instructions for washing, rinsing, and sanitizing from the product packaging must be copied and posted up at the two compartment sink so that they can be followed when the sinks are used. -CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth bucket at 0ppm sanitizer. Keep all sanitizer in buckets at the proper strength.

8-103.11 Documentation of Proposed Variance and Justification - PF Facility has a two compartment sink. Facility must either submit for a variance from the State, or must obtain a "detergent-sanitizer" cleaning chemical to use when washing, rinsing, sanitizing. If the detergent -sanitizer is used, the instructions for washing, rinsing, and sanitizing from the product packaging must be copied and posted up at the two compartment sink so that they can be followed when the sinks are used. -CDI by instruction.

Observed pita bread improperly stored in prep cooler in relation to raw meats. -CDI Item was moved.3-307.11 Miscellaneous Sources of Contamination - C

Facility has already existing 2 compartment sink for utensil washing. This may require a variance or HACCP plan. -CDI by instruction.

3-602.11 Food Labels - PF Observed items pre-packaged and offered for self service. These items must be labled as required by the NC Food Code. -RVR

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drink stored improperly on food prep table.

Facility has already existing 2 compartment sink for utensil washing. This may require a variance or HACCP plan. -CDI by instruction.

8-103.11 Documentation of Proposed Variance and Justification Facility has already existing 2 compartment sink for utensil washing. This may require a variance or HACCP plan. -CDI by instruction.

3-602.11 Food Labels Observed items pre-packaged and offered for self service. These items must be labled as required by the NC Food Code. -CDI Handout was given.

3-304.14 Wiping Cloths, Use Limitation Observed in-use wiping cloths to be out on the counters. In-use wiping cloths shall be stored in containers of proper sanitizer and the containers shall be kept up off of the floor.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking Observed personal drink set on food prep table.6-202.11 Light Bulbs, Protective Shielding Observed light bulbs to be improperly shielded, the tubs have seperated from the end plugs, or are missing the end plugs. Check all of the lights in the kitchen and ensure they are properly shielded.

Facility must label to-go items as required.

2-402.11 Effectiveness-Hair Restraints Ensure that all staff members in the kitchen wear effective hair restraints.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smokingObserved improperly stored personal drinks. Do not store personal drinks on the food tables.