BIG BITEZ GRILL

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 125 chicken breasts on the grill. CDI - Heat was turned on and product was reheated to 165 degrees.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of chemical without labels. CDI - Bottles were labeled during inspection.

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 bins of flour or sugar without labels.

REPEAT 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. 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 wiping cloths stored on top of onion rings. Observed house made boiled eggs stored in water in the prep cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on a prep surface.

REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. 4-501.11 Maintain equipment in good repair. Observed missing caulk for the 3-compartment sink. Observed chipping paint for the walk-in cooler shelves.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the recycling dumpster. No points taken due to owner calling landlord to replace the dumpster plug.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign in the men’s restroom.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat stored above cooked rice in the bottom of a prep cooler. CDI - Rice was moved to the top shelf.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 missing date marks for several large pans of cut tomatoes and slaw. Observed slaw from 1/7/26 and Tzatziki Sauce (made with house chopped garlic) from 1/9/26. CDI - Date marks were added to large containers. Slaw and Tzatziki sauce were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without labels. CDI - Owner labeled during inspection.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged banana puddings in a self-service reach-in cooler without labels. CDI - Owner and EHS posted a sign stating “Please ask cashier about ingredients and allergens.”

REPEAT 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed wiping cloths stored on top of breaded onion rings.

REPEAT 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups stacked high and out of their sleeves next to the check-out counter.

REPEAT 4-501.11 Maintain equipment in good repair. Observed chipping paint on the walk-in cooler shelves. Points not increased due to improvements on equipment from previous inspection.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug for the recycling dumpster.

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign in the 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 meat stored above cooked rice in the bottom of a prep cooler. CDI - Rice was moved to the top 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 45 degree gyro meat that had been cooling since 8/4/25 in the walk-in cooler. CDI - Item was voluntarily discarded.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 94 degree cooked onions beside the grill. CDI - Onions were voluntarily discarded.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. 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 Observed an open container of dolmates with no date mark. CDI - Item was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed motor oil stored on a shelf above a prep surface. CDI - Motor oil was removed.

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 gyro meat attempting to cool in deep plastic tubs in the walk-in cooler. Observed 90 degree gyro meat cooling on the counter. Owner stated that it sits their to cool before going in the walk-in cooler. CDI - Gyro meat from 8/4/25 was voluntarily discarded. 90 degree gyro meat was brought to the walk-in cooler and placed in a thin pan to rapidly cool.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wiping cloths stored on top of breaded onion rings in the walk-in cooler. Observed a container of chicken on the floor of the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on top of prep surfaces.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a ramekin being used to scoop rice in the prep cooler.

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 a knife stored in a gap between prep cooler units.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups stacked high and out of their sleeves next to the check-out counter.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed a prep cooler cutting board with deep stains. Observed chipping paint on the walk-in cooler shelves.

5-203.14 Provide a back flow prevention device when required. -P 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no back flow prevention device on the hose next to the grill. Observed a pre-rinse spray hose hanging well below the flood rim. CDI - Hose next to the grill was removed. Pre-rinse spray hose was hung up on a ring.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug for the recycling dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender stored as clean soiled with food waste. CDI: Food employee W/R/S blender.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken being held below 135F in insert pan on grill. Product prepared @10:30am. Product overstacked. CDI: Food employee reheated product (170F) and placed into two separate pans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in 3-door make table. Ambient temperature 40F. Product with various prep dates. PIC contacted service company during inspection. CDI:PIC turned temperature of unit down and foods began dropping in temperature (lettuce- 42F, beef- 43F, chicken- 43F, and hot dogs- 42F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2-oz. portion cups (in container over stacked) of homemade ranch dressing (with buttermilk) holding in deli fliptop above 41 degrees F. EHS took temps of large batch container of ranch that was holding in the WIC, and was below 41 degrees F. CDI: PIC moved portioned cups of ranch to the WIC to rapidly cool, since they were portioned less than 4 hours before the time of the inspection. REPEAT VIOLATION. Note: Points not deducted since ranch cups were the only things holding above 41 degrees F, and much improvement since previous inspection. 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 all working bottles of different hot sauces and other sauces not labeled. Label all bottles that are in-use. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two large containers of raw, marinated chicken that were stored on the floor in the WIC. CDI: PIC had food employee move food items off of the floor.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed two food employees prepare salads and sandwiches without donning gloves. CDI: Education provided and food employees donned gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions being held below 135F on prep table next to grill. Product prepared @12pm. CDI: Education provided and food employee placed product on grill for reheating (>165F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs being held above 41F in 2-door make table. Product placed into unit @10am. CDI: Food employee added fresh ice water to product and cooled (>41F). Observed fish, shrimp, and chicken wings being held above 41F in 2-door reach-in cooler. Ambient temp of unit 42F. CDI: Food employee turned down temp on unit and product began cooling. Product then moved to reach-in freezer to complete cooling process.

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 lamb cooling on counter next to upright oven. CDI: Education provided and product moved to walk-in cooler for rapid cooling (<41F).

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 bulk sugar container with no label. CDI: Food employee labeled.

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 cut lettuce being held in ice water in bulk container in walk-in cooler. CDI: Education provided and food employee stated product container to cut made into self-draining container.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 3-door make table and 2-door reach-in cooler. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in women’s restroom. REPEAT VIOLATION.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands following correct handwashing procedure but did not use a paper towel or barrier to turn off faucet. CDI - Employee was corrected through instruction and PIC has been advised to implement correct handwashing procedures as part of a food safety management system. -0 points- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - Handwashing signage was provided to PIC. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. Remove jewelry on hands and arms while preparing food allowing for proper washing of wrists and forearms. -REPEAT- -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and keys stored on shelving above food preparation table and ready to eat sauces. -REPEAT- -0.5 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 Observed deep covered plastic container of tzatziki cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate in and around food. -0.5 points- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelet while preparing food. -0 points-

4-903.11(A)(C) Store single-use and single-service articles 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 box of single use cups stored on floor in hallway area. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelving in kitchen area. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0 points-

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 sliced deli meat (turkey, ham) marked 2/3 and 2/9, had exceeded 7 day date marking time window. EHS discussed with PIC and employee responsible for slicing, found that turkey and ham were cut yesterday with batch of cheese, cheese was marked but deli meat labels were not changed from previous batches. CDI- labels edited, properly marked during inspection. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 shakers with seasonings at the cook line with no label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep countertops during inspection.

4-903.11(A)(C) Store single-use and single-service articles 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 to-go boxes, to-go cups in boxes stored on the floor near bathrooms. PIC stated he is working on getting new shelving to put paper products on. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler beginning to show signs of rusting, chipping of coating. PIC stated he is aware of issue, working on ordering new shelving and swapping out old shelving in facility.

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 underside of shelving in walk in cooler with buildup, in need of cleaning.

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 flooring in kitchen area (in area with 3 comp sink, ice machine) in need of re grouting, no longer smooth and easily cleanable. PIC is aware of issue and is working on getting floors grouted between tiles in coming months.

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 directly on top of green cold holding/prep table unit during inspection. Ensure drinks are stored in designated areas, where they cannot contaminate food or equipment. CDI- drinks moved. 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of chicken salad marked 10/10 and sliced ham marked 10/11 in walk in cooler. Employee stated that chicken salad had not been swapped out with new batch, ham label was not changed and ham was sliced yesterday. CDI- chicken salad voluntarily discarded, ham incorrect label changed during inspection.

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 on the floor in the walk in freezer. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles 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 to-go boxes, to-go cups in boxes stored on the floor near bathrooms. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to prep unit with deep grooves and staining, no longer smooth and easily cleanable, in need of replacement or resurfacing. 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 employee drink stored on prep table, directly next to food and cooking equipment.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few unmarked chemical bottles stored in generic “ZEP” bottles. PIC identified as grill cleaner and degreaser, stated that the labels keep fading off with marker. CDI- bottles marked during inspection. EHS suggested using tape, stickers, another method to mark bottles to avoid marker fading away. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food on the floor in the walk in cooler. Observed boxes of food on the floor in the walk in freezer. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes on prep surfaces during inspection. EHS suggested having additional buckets filled with sanitizer in kitchen area to avoid having wet cloths on prep surfaces.

4-903.11(A)(C) Store single-use and single-service articles 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 to-go boxes, to-go cups in boxes stored on the floor near bathrooms. PIC stated he has been stocking up on these products because of issues in the supply chain. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to prep unit with deep grooves and staining, no longer smooth and easily cleanable, in need of replacement or resurfacing.

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 gaskets on low reach in unit (with green doors) with black buildup, in need of cleaning.

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 flooring in kitchen with significant tile damage. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink to start inspection. CDI- employee restocked paper towels.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed potato salad marked 2-7, had exceeded 7 day window. Observed turkey marked 2-4, PIC stated that facility goes through a lot of turkey, this label was incorrect. PIC found another container with turkey from same date, from 2-12. CDI- potato salad voluntarily discarded, turkey marked with correct date during inspection. Note: points de-escalated to half demerits due to improvement from previous inspection. EHS observed consistent date marking system compared to previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few bottles of chemicals stored near 3 compartment sink with no label. CDI- bottles labeled during inspection, EHS discussed maintaining labels on chemicals.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in prep sink with no running water. Fish had just started thawing process, still had ice attached. CDI- Cold water turned on, EHS discussed approved thawing methods.

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 shakers and squeeze bottles with no label at cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a couple of buckets of slaw on the ground in walk in cooler. Observed buckets of food on the floor in the walk in freezer. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles 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 boxes of cups and to go boxes stored on the ground in hallway. PIC stated he has been stocking up on these products due to shortages in these items.

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 flooring in kitchen damaged, tile broken. REPEAT.

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. CDI- EHS educated PIC on new requirement, provided updated employee health policy (via email) for employees to review and sign.

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. Observed facility with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee beginning to cut tomatoes with bare hands. CDI- EHS intervened, PIC instructed employee to stop cutting, wash hands and put gloves on.

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 several foods without a datemark during inspection, including opened hot dogs, cooked chicken, rice, tzatziki sauce and deli meat (turkey and ham). PIC stated the cooked chicken in the walk in was made Saturday and will be used for chicken salad. PIC stated hot dogs were opened Saturday, facility is not open on Sunday. PIC was able to identify dates of prep for other products from larger stock in the walk in cooler. EHS discussed date marking system with PIC, explained that the dates must follow product from larger portions in the walk in. CDI- products properly date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food stored on floor in walk in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep surfaces during inspection. Ensure wet wiping cloths are held in sanitizer between uses. Observed bucket of sanitizer testing at 0ppm chlorine, PIC stated bucket was likely from Saturday and has not been changed yet. CDI- sanitizer remade, registering around 50-100ppm chlorine sanitizer by end of inspection.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in unit across from salad prep unit. Observed damaged gaskets on walk in cooler.

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 damaged ceiling tile above cook line area. Observed damaged flooring near handsink and near 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an unopened employee drink stored in reach in unit next to retail foods.

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 tomatoes, slaw, milk from previous days without date marks on them, CDI. PIC date marked. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer. CDI - PIC properly labeled the spray bottle. -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 containers of spices and salt without labels. CDI. PIC labelled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in micro wave. Needs to be cleaned.

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 build up on vents covers and ceiling. Needs to be cleaned.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" slicer with food debris. CDI - PIC rewashed and sanitized. -REPEAT-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding grilled chicken hot holding at 121F. CDI - PIC stated that the chicken was prepped within an hour. Allowed to rapidly reheat to 165F - REPEAT-

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 deli meat that was sliced today and held for more than 24 hours not date marked; Observed gyro meat prepped yesterday without datemarking. CDI - Allowed PIC to properly date mark products as they were able to determine the dates they were prepared. -REPEAT-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI - PIC properly labeled the spray bottle. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "clean" slicer with dry food debris. CDI- Slicer was rewashed, cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot holding unit below 135F. CDI- rice was reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad in reach in portion of the prep top cooler above 41F and cut lettuce in prep top cooler above 41F. CDI - chicken salad was placed in the walk in cooler. Lettuce was recooled back down to 41F. -REPEAT-

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 sliced ham and turkey without datemarking. CDI- PIC datemarked deli meats. -REPEAT-

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed two spray bottles with chemicals at the warewashing sink without labels. CDI- PIC properly labeled spray bottles.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed shopping bags used to store fish in the walk in freezer. Provide a food grade storage bag/resealable/ plastic container to store food.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburgers stored over RTE rice. CDI-PIC moved container of rice away from raw products.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chilli at 112F in hot well station, PIC explained it had been there one hour. Hot well are for holding hot food not for cooking. CDI-PIC moved to fryer and temp got to 145F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, ranch in prep unit 1 all above 41F, items had just been prepped and was sitting way above fill line. Observed several containers of tomatoes above 41F in reach in that had just been prepped, they were wrapped with plastic. Observed gyro beef in large plastic contaienrs, full, above 41F. They had been made the night before. CDI-PIC moved items to WIC to cool, uncovered items, and voluntarily discarded gyro beef. VR required 1/13/2020.

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 ham, turkey, several containers of gyro beef with no datemark. CDI-PIC datemarked. Vr Required 1/13/2020.

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 P Observed lettuce, tomatoes, ranch in prep unit 1 all above 41F, items had just been prepped and was sitting way above fill line on prep unit. Observed several containers of tomatoes above 41F in reach in that had just been prepped, they were wrapped with plastic. Observed gyro beef in large plastic contaienrs, full, above 41F. They had been made the night before. CDI-PIC moved items to WIC to cool, uncovered items, and voluntarily discarded gyro beef. VR required 1/13/2020.

3-501.13 Use approved thawing methods. Observed frozen shrimp thawing in stagant water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frying oil stored on floor. Observed suagr with no label.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of to-go cups, in boxes, stored on floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC and manager without current food protection manager certifications.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and use bare hands to turn off faucet. CDI - EHS educated employee on proper handwashing procedure and hands were rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tzatziki, ranch, tartar, and turkey in prep unit holding above 45F. CDI - All items were taken to walk in to cool rapidly. Observed ham, tomatoes, and feta cheese holding 42-45F. All items were to be used for immediate service and EHS educated staff on using chill lines for holding at proper cold temperatures. Observed raw pork and thousand island in walk in cooler holding 42-45F. Items were left to cool in walk in cooler. Observed lettuce and salad mix hoding at 50F on prep line. CDI - Items were placed on temporary TPHC and will be added to TPHC document moving forward. REPEAT.

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 tzatziki, ranch, tartar, and feta cheese without date mark. Employees were able to identify when each item was prepped or opened. CDI - All items were correctly date marked.

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 grilled chicken holding on grill top, PIC stated grilled chicken was used on 4 hour TPHC. Documents and time stamps were not observed during inspection. CDI - EHS provided TPHC document to complete and time stamps were placed on item.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils, spices, and dry goods throughout facility without identifying labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food througout facility stored on floors for storage, holding, and prep. 3-304.13 Linens and Napkins, Use Limitations - C Observed towels used to cover battered onion rings. EHS educated PIC about limitations on linens used for food contact.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep counter.

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 knife stored in between units. CDI - removed knife to clean and educated to not store in between units. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave, shelving, and outside of equipment in need of cleaning.

6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. 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 wooden pallets for flooring. Observed broken tiles throughout cooking/prep area of kitchen. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken on stove top in temperature danger zone. CDI - advised to keep hot foods at 135F and above. Use thermometers more often. Observed onion in the temperature danger zone. EHS gave facility TPHC paperwork for the onions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the flip top units. CDI - advised to prepare food, cool food in walkin cooler to 41F and below, then store in refrigerator units. Pulled food to cool down in the walkin cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach activity on top of prep unit. CDI - got rid of roach. Advised to continue pest control.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed knife stored in between units. CDI - removed knife and educated to not store in between units.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility does not have quat test strips. Facility has chlorine test strips.

6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. 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. REPEAT VIOLATION. Observed wooden pallets for flooring. Observed a few broken tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product overstacked in the flip top unit. CDI - removed excess product; educated to store food below fill line in each container. Advised to store excess product in reach in unit until lunch rush.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of chemicals without labels on them. CDI - labeled chemicals. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer too strong, above 200 ppm. CDI - diluted solution. Advised to use chlorine test strips when creating solution.

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. 6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. REPEAT VIOLATION. Observed tile in disrepair in the kitchen. Observed wood pallets on floor in kitchen. Advied to repair tile and remove wooden pallets. Employees are keeping kitchen floor clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. Refer to temperature chart. CDI - pulled product out to cool rapidly. Product at the flip top is over stacked. Advised to prepare product, then cool down before storing in flip top units. Flip top units are not meant for cooling. The product on the counter top, EHS gave TPHC paper work to facility if the facility chooses to place product on TIME control. PIC states that food employees will try ice bath to store product on temperature control. If ice bath does not work, then product will be on TIME. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket without a label stored on top of dining room trash can. CDI - PIC wrote 'sanitizer' on bucket.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce in bulk container in walkin cooler with lid covering product. Product is not cooling rapidly. CDI - educated PIC about proper cooling methods; PIC put ice in container. Product currently below 40F. Advised to cool down with ice and leave lid uncovered to allow product to cool down quickly.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trashcan at handsink. Advised to store small trash can underneath handsink.

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. REPEAT VIOLATION. Observed damaged floor tiles in kitchen. Advised to repair. 6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. Observed wooden pallets in the kitchen, used as flooring for the facility. Advised to remove wooden pallets and repair the floor tiles.

4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed food employee not washing dshes properly. One compartment in the 3 comp sink has a water, detergent, and bleach solution in which the utensils and equipment are washed. Then the food employee rinses the utensils and equipment off with water and air drys. CDI - advised to have one compartment filled with hot soapy water for washing, then rinse items off in middle compartment, then soak items in chlorine sanitizer solution at the proper concentration for at least two minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped lettuce overstacked in the flip top cooler. Refer to temperature chart. CDI - removed the excess lettuce.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead roach. Advised to continue pest management.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed carving knife and other food utensils stored on absorbent cloths. Educated to store on a nonabsorbent material in between food dispensing.

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. REPEAT VIOLATION. Observed repair issues to the kitchen floor.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 3 containers of tomato in the reach in cooler that were cut last night, and have not met the time/temperature cooling criteria. Refer to temperature chart. CDI - educated about proper cooling time/temperature criteria along with proper cooling methods for TCS products (tomato). Discarded products.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed boiled eggs without a date on the product. CDI - educated that this product needs a date marking label; advised to provide a date marking label.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed 3 containers of tomato in the reach in cooler that did not meet time/temperature criteria for cooling for two reasons. 1 - do not cool product down in a reach in cooler, always cool down in walkin cooler or freezer. 2 - all three containers of tomato were tightly wrapped with plastic wrap, not allowing heat transfer from product. CDI - discarded tomato; educated to leave food uncovered to allow to cool down quickly and to cool down in the walkin cooler or freezer.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed ready to eat bacon in the walkin cooler stored with a towel on top of the food. Stop using towels to cover food.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. At the front drink machine, observed ice scooper stored with the handle in the ice. Observed tongs for the flat stove grill stored on dirty cardboard. CDI - removed the handle from the ice, advised to remove the cardboard and store tongs in a clean container.

4-101.19 Nonfood 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. Observed cardboard lining the top of equipment right next to the flat stove top grill. Visible debris has soaked into the cardboard and tongs are stored on the cardboard. Advised to remove the cardboard.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed quat test strips expired since 2011. Observed facility does not have chlorine test stips, so facility can not test sanitizer for 3 compartment sink. Advised to get sanitizer test strips. VR

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wooden pallets on floor 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 broken tile in the kitchen area. REPEAT VIOLATION.

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 several items held in walk in cooler without date label such as deli meats. CDI-labeled.

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 broken floor tiles in kitchen.

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 a tub of gyro meat in walk in cooler with no date label. CDI-labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle without a label. CDI-labeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected lips of cups stored at front register.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pans stored on rack above prep sink with debris on outside. PIC stated debris was due to onion rings being floured below.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee eating in kitchen at back table next to grinder. Observed uncovered employee drinks on prep table. CDI - employee food was relocated in office and drinks discarded.

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 several items not date marked that were said to be held more than 24 hours including hot dogs, ranch and honey mustard dressings held in prep cooler; deli ham, turkey, and ranch dressing held in walk-in cooler. CDI - date marking process was started.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good containers not labeled including bins of flour, cornmeal, shaker spices, and squeeze bottles of oils and dressings. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed no labels on self service items held in Pepsi cooler out in dining room. CDI - items will be held behind counter until labeling can be provided.

6-301.14 Post a handwash sign at each handsink. Observed no sign at the kitchen handwash sink. Sign provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw steaks stored over sliced deli turkey and sliced deli ham in the 3 door prep cooler. Steak put under the deli meats and above the raw chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed opened container of mayonaise put on the dry storage rack. Item should be refrigerated after opening so it was put in the refrigerator. Also noted some items in the top of the prep cooler at 45-46F. Lids were closed after the lunch.

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed white plastic containers with lids on loosely but gyro meat packed in tightly. Gryo meat may cool properly if containers are loosely packed and uncovered. PIC said he will use a shallow metal pans to facilitate cooling. Ensure pan is uncovered until product is cooled to 41F.

3-602.11 Food Labels - Observed cheese cake and baklava in the Pepsi cooler without labels. Waiting on more information if labels are required due to food employee being present all the time at the counter next to the cooler. These items are not self-service.

2-401.11 Store employee drinks in a manner to prevent contamination. Observed uncovered drink on prep surface upon entering kitchen. Drink was relocated and stored properly.

7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed several unlabeled chemical bottles. CDI, by labeling.

3-501.15 Ensure proper methods are being followed for rapid cooling. Observed tall containers of gyro meat at 45F in walk-in cooler that had cooled improperly. CDI, had PIC transfer meat into smaller shallower pans; discussed proper cooling methods again.

3-602.11 Ensure foods packaged in facility and displayed for customer self service are properly labeled. Observed packaged items stored in Pepsi reach-in cooler not labeled. No action has taken place. CDI, items will be moved behind counter until labeling can be provided or reach-in cooler can be repaired to permenently store items.

3-305.11 Properly store food to prevent contamination. Observed boxes of chicken stored on floor of kitchen waiting to be prepped. Chicken moved off of floor during inspection.

3-304.14 When not in use, store wet wiping cloths in chemical sanitizer with bucket above the floor. Observed wiping cloths stored on counter tops. Chemical sanitizer in bucket prepared during inspection to store cloths.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed wooden duckboards used as floor covering during operation. They do not present an easy-to-clean smooth surface in kitchen.

2-102.12 Certified Food Protection Manager. Observed no certified food protection manager present. Advised to comply by Jan 1, 2014.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed 2 containers of gyro meat cooked on Saturday that had not been date marked. CDI, by instruction

7-102.11 Common Name-Working Containers. Observed 1 container of "degreaser" not labeled. CDI, owner in the process of transferring degreaser to labeled spray bottle.

3-501.15 Cooling Methods. Observed lettuce cooling in big tall bin in walk-in cooler. Observed gyro meat in container at 45F that had cooled in large portion. Observed lettuce for salad & diced tomatoes that had just been cut & placed in reach-in cooler. Advised to cool all items rapidly in walk-in cooler first before placing in reach-in . Items that are cooling need to be spread out and in smaller portions. CDI, discussed proper cooling methods with owner.

4-302.12 Food Temperature Measuring Devices. A thermometer with a small probe that is designed to measure the temperature of thin mass food shall be provided and readily accessible. Observed a thick probe thermometer available. CDI, by instruction.

3-602.11 Food Labels. Observed packaged grab and go pies stored in pepsi reach-in cooler not labeled. CDI, gave infromation on proper labeling requirements.

3-304.12 In-Use Utensils, Between-Use Storage. Observed a metal bowl stored down in big bin of salad in walk-in cooler. Use handled utensils in food products.

4-502.13 Single-Service and Single-Use Articles-Use Limitations. Single service and single service articles may not be reused. Observed several hot dog chili plastic containers, etc. being reused to store other foods.

4-202.16 Nonfood-Contact Surfaces. Observed walk-in cooler gasket torn.Observed towels used to cover breaded onion rings. Use material that is non absorbent for covering food.

6-101.11 Surface Characteristics-Indoor Areas. Wooden duckboards are used as floor covering during operation. They do not present an easy-to-clean surface in kitchen.