NILE GROCERY & CAFE

3-201.11(A) Use food from approved sources only.-P Observed establishment unable to verify supplier of several spices, herbs, grains decanted from their original packages into smaller containers, and offered for retail sale. CDI- Unverified items removed from service until verification can be conducted. A return visit will be made in September when co-owner returns to verify invoices and reassess compliance of proper food source. Do not use unapproved food items for service or sale until verified by Health Department. (-1)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine bleach above 200ppm in 3 comp sink sanitize basin. (-0)

REPEAT. 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. Observed facility buying bulk spices and repackaging them into small containers for retail sale with labels not containing the ingredients list, or name and place of business. EHS advised PIC to put the product name and facility address on the containers and keep ingredient sheets at the register for customer’s information. Note: PIC was advised that a return visit will be made within the month to reassess the food labeling, and if not in compliance, a Risk Control Plan or Intent to Suspend may be issued. PIC is encouraged to reach out to EHS with any questions or support needs in order to reach compliance. (-2)

REPEAT. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple bags of flower on ground in front corridor upon entrance. PIC advised to bring crates like the others nearby and bring items off floor at least 6 inches. (-2)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed large mixer stored on unsealed wooden platform in main kitchen. EHS advised PIC to replace with metal, plastic, or other non-absorbent and cleanable material. (-0)

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection manager certificate.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dishes and towel in the kitchen handwashing sink. Also observed the kitchen handwashing sink totally blocked with large plastic containers. EHS educated PIC and she moved dishes, towels, and the containers blocking the handwashing sink.

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). Observed open containers of milk not date marked. PIC stated they were opened this weekend. CDI PIC provided date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Observed facility buying bulk spices and repackaging them into small containers and offering for sale with a label that does not list the ingredients or name and place of business. EHS advised to put the product name and facility address on the containers and keep ingredient sheets at the register for customer’s information. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food directly on the floor in the back room. CDI PIC moved containers to a shelf.

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 a box of single use containers directly on the floor in the hallway. CDI PIC moved to a shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a green cutting board with deep grooves that can not be effectively cleaned and sanitized.

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

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 floor under and near the 3 comp sink not smooth and easily cleanable. It appears to have some kind of panel attached to the floor.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple containers of employee/family food commingled with retail food in the RIC. CDI PIC put all employee food on the bottom shelf. REPEAT

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection manager certificate.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash her hands at the 3 comp sink. CDI EHS educated employee and she rewashed her hands and sanitized the 3 comp sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef over RTE food for the grocery store in the RIF. CDI PIC moved RTE food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cooked tcs foods in the RIC above 41F. Ambient air 44F today. Facility will not use this RIC for tcs foods until it is repaired. They have 2 other RIC that can be used. CDI PIC voluntarily discarded. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility does not have a thin probe thermometer. PIC ordered a thermometer today during the inspection . VR needed 9-6-25

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. Observed facility buying bulk spices and repackaging them into small containers and offering for sale without label. EHS advised to put the product name and facility address on the containers and keep ingredient sheets at the register for customer’s information. REPEAT

4-501.11 Maintain equipment in good repair. Observed RIC not holding tcs foods at 41F or below. Ambient air is 44F today. PIC voluntarily discarded food and contacted maintenance. Facility will use other RIC and freezer until repaired.

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple containers of employee/family food commingled with retail food in the RIC. CDI PIC put all employee food on the bottom shelf.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection manager certificate. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided paper copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee cleaning up raw meat in prep sink, handle trash can then proceed to touch clean utensils without washing hands. CDI: Food employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils and boxes blocking hand sink by cook line. CDI: Items were removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed unsalted butter hot holding on counter below 135F. CDI: Item was reheated to 165F. 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 .

REPEAT 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 cooked onions cooling at a rate of 0.42F/min and tomato + onion cooling at 0.32F/min during 2 hour window. Items were sitting out on counter. CDI: Items were placed in reach in freezer. EHS provided cooling log and will conduct follow up visit. Continued non-compliance with cooling/cooling methods may result in permit action. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-602.11 (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. Observed wheat bread made in house without labels. Observed injera labels missing net weight. 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 wheat bread made in house without any labeling for allergens. VERIFICATION REQUIRED.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips. VERIFICATION REQUIRED.

REPEAT 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 food debris in reach in coolers. Clean as needed.

REPEAT 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 a couple of ceiling tiles peeling. Points reduced due to improvement from last inspection.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility with an expired food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand sink by 3 comp sink not functioning during inspection. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored above cooked beef tips inside reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 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 container of beef tips cooling overnight above 41F. CDI: Item was voluntarily discarded. 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 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 beef tips cooling in plastic container inside reach in cooler secured with a lid. CDI: item was voluntarily discarded. REPEAT. 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed walk in cooler removed from facility. PIC states they are only wanting to put reach in coolers where the walk in cooler was originally. Facility needs to provide either a functioning walk in cooler, dedicated freezer for cooling with written procedures or limit their menu. VERIFICATION REQUIRED. ITS has been issued. Facility cooks and cools the following items: beef, collards, cabbage, beet and potatoes, 2 types of lentils and chickpeas. Facility is a category 3 which indicates facility can only cook and cool up to 3 items.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed facility without sanitizer during inspection. Facility was not actively sanitizing any dishes/utensils at time of inspection. Bleach was acquired during inspection CDI: Bleach was mixed to 50ppm.

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 food debris in bottom of reach in freezer, and reach in cooler. Clean as needed.

REPEAT 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 peeling ceiling tiles in kitchen area.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC onsite with expired food protection manager certification. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 beef tips cooling overnight above 41F. CDI: PIC voluntarily discarded item. Repeat For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple cooked items with no date marking. CDI PIC stated they were prepared the day before and date marked all items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 cooked lentils with prep date of 10/17, one day past expiration, held in use. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed beef tips cooling overnight inside reach in cooler and in a plastic container secured with a lid. CDI: PIC voluntarily discarded item. Repeat 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 .

4-501.11 Maintain equipment in good repair. - REPEAT - Observed walk-in cooler holding above 41F. No TCS items observed stored in the walk-in. Do not store TCS items in WIC unless repaired. Facility does cook and cool vegetables and beef. Observed peeling paint on WIC. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed peeling or missing sealant around three comp sinks, prep sink, and hand sinks. seal all sinks mounted to wall with sealant.

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 peeling ceiling tiles and brackets throughout facility. Observed rusted vents in prep area. Repeat

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC onsite with expired food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over carrots inside reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 beef tips cooling overnight above 41F. CDI: PIC voluntarily discarded item 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of purple chemical without label. CDI: PIC labeled item. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed Lysol and Clorox wipes being stored over spices. CDI: PIC relocated items.

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 beef tips cooling overnight inside reach in cooler and in a plastic container secured with a lid. CDI: PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic containers without handles being stored inside buckets of uncooked lentils.

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 peeling ceiling tiles near 3 door reach in cooler.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed both hand sinks in facility without paper towels. CDI: PIC placed paper towels at both sinks.

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 scoop handle touching cooked lentils inside container.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee drying dishes after being washed/sanitized.

REPEAT 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 peeling ceiling tiles in kitchen area near 3 door reach in cooler. Observed damaged floor tiles near back door.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - REPEAT - Observed walk-in cooler (only approved equipment for cooling of foods) with an air temp greater than 41F. - CDI - No cooling observed during inspection. Per conversation with PIC, PIC is cooling very small amounts of products in the reach in cooler. Facility has cooling procedures in place regarding using shallow pans, frequent stirring, and only cooling one product at a time. Facility does not have proper cooling equipment with walk in cooler not working properly if volume increases. Future violations of cooling will result in the need to fix walk-in cooler, provide other cooling equipment, or change the process by which food is produced (no cooking and cooling of TCS items). - *NOTE: No point deduction due to no cooling violations noted.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live insect in drain under prep sink closest to back door. Contact licensed pest control operator to treat for pests as needed.

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 various utensils, such as serving spoons, ladles, etc., stored not inverted with the food contact side facing up. Invert utensils to avoid contaminating food contact surfaces.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed walk-in cooler holding above 41F. No TCS items observed stored in the walk-in. Do not store TCS items in WIC unless repaired. Facility does cook and cool vegetables and beef. No cooling observed during inspection. WIC will be required to be fixed if cooling violations are noted in the future; refer to violation #33 for more details. - *NOTE: No point deduction due to no cooling violations noted.

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 - Observed peeling ceiling tiles in kitchen area. Repair/replace damaged ceiling tiles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. 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 cooked tomatoes, and cooked tomatoes with onions in reach in cooler with date of 6/22. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on chick peas and lentils in reach in cooler. CDI: Items dated for yesterday, when PIC stated she cooked them. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no asterisk on menu items Kitfo and Gored Gored which are served undercooked. VERIFICATION REQUIRED

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler (only approved equipment for cooling of foods) with an air temp greater than 41F. CDI: PIC is cooling very small amounts of products in the reach in cooler. Proper cooling was seen during inspection today. Facility has cooling procedures in place regarding using shallow pans, frequent stirring, and only cooling one product at a time. Facility does not have proper cooling equipment with walk in cooler not working properly if volume increases. Future violations of cooling will result in the need to fix walk in cooler, provide other cooling equipment, or change the process by which food is produced (no cooking and cooling of TCS items).

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding above 41F. No TCS items are stored in the walk in. Facility does cook and cool vegetables and beef. Proper cooling was seen today during inspection as amount of food being cooled was approximately 4 quarts, and was able to be placed very flat in the reach in cooler, uncovered. Product was also actively stirred by PIC.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several bags and boxes piled next to the dumpster. Some items are from the community (ex: tv box, baby walker, etc.). EHS recommends contacting landlord to have dumpster area cleaned out. PIC may want to consider a lock being placed on the enclosure to prevent neighborhood residents from dumping in the space. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid to dumpster open. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed dumpster is full and lots of refuse is piled beside the dumpster including boxes and bags. NOTE: This is a shared dumpster and dumpster space.

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 paint on door to kitchen is peeling. Observed wall damage to threshold leading from cook line to where walk in cooler is located.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Kitfo on menu can be ordered raw/undercooked. VR - Place a consumer advisory on the menu with the statement: “Kitfo may be served raw or undercooked. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.” Verification of menu correction within 10 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal foods co-mingled with restaurant food in upright cooler and in walk-in cooler. Store all personal foods separately, such as at the bottom of the cooler.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

Repeat: 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 red lentils, cooked cabbage, cheese, and tomato soup cold holding above 41F at 3 door reach in. Observed date mark of 10/10 on foods. Observed ambient temperature of 37F at reach in. PIC states foods are cooled in flat pan, put in freezer, then moved to reach in cooler for storage after cooling. CDI, items discarded by PIC. EHS advised PIC to ensure temperature of foods are being monitored for time and temperature during the cooling process and to monitor ambient temperature of equipment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Maintain exits and entrances closed to avoid pests from entering establishment.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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 Bebre cold holding above 41F after cooling overnight. CDI, item discarded by PIC.

Repeat: 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 collards and lentils cold holding above 41F. PIC states items were being used for the beef that was cooked this morning. PIC states items were out of reach in cooler for around 30 minutes before returning to cooler. CDI, items placed in reach in freezer to cool.

Repeat: 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 bebre cooling in covered container. Observed bebre with thick and viscous texture. CDI, item discarded by PIC. EHS advised PIC to cool item in uncovered shallow pans with active stirring.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

Repeat: 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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked cabbage at 82F after cooling on counter since 11:30AM. Observed clarified butter at 73F after cooling overnight. CDI, items discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed clarified butter hot holding below 135F. CDI, item reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato sauce and cabbage cold holding above 41F. CDI, item discarded by PIC.

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 Observed cooked cabbage cooling on counter without monitoring temperature. Observed clarified butter cooling overnight in deep covered containers. CDI, items discarded by PIC. EHS educated PIC on monitoring temperatures during cooling process.

Repeat: 2-102.12 (A) Certified Food Protection Manager Observed PIC without food safety manager certification.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures for vomiting/diarrhea event. CDI, EHS advised PIC on written procedures.

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 chicken cooling overnight at 50F. CDI, item discarded by PIC.

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 tomato with date of 2/08/21. PIC states date is wrong and food was prepared on Monday. CDI, item date marked.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM certification. Observed certificate expire in 2018. PIC states they have not been able to register for course.

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 plastic container with no handle used to scoop out lentils.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink at kitchen blocked by foldable table. CDI, item removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef cold holding above 41F on prep counter. PIC states beef was being cut prior to attending customers and beef left out approximately 30 minutes. CDI, beef placed in reach in freezer. Item reached 41F by end of inspection.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed tomato sauce with date of 01/15/21. EHS explained to PIC that foods shall be discarded after 7 days. CDI, voluntary discard by PIC.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility dehydrating beef in facility without variance/documents from regulatory authority. PIC states beef is dehydrated and sold when sales of fresh beef are low. CDI, PIC stopped process and food discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present has food protection manager certification; current certification expired in 2018. Seek re-certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P A pan of raw meat stored above some cooked items and a container of feta cheese. CDI - Raw meat was discarded by PIC.

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 Tomato sauce cooked more than 12 hours prior and still cooling in reach in cooler. CDI - Tomato sauce discarded.

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 Tomato sauce cooling in deep containers/thick portions. CDI - Sauce discarded due to cooling time violation (See item 18)

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. Repair damaged ceiling tiles throughout kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed an expired ServSafe certification. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. REPEAT. Observed two chair blocking the hand washing sink. CDI-The chair was moved to allow access to the sink.

3-501.13 Use approved thawing methods. Observed collard greens thawing in the micro wave with no power connection. CDI. PIC removed and placed in the RI cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed to thermometer in the facility at the time of inspection. Will be back within 10 days to verify a new thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned food stored directly on the floor under the prep sink. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the kitchen with no hair restrain. Need to wear one at all time when working with food.

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 the micro wave in the kitchen. Needs to be cleaned at all time.

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 flooring in the bath room. Also observed damaged ceiling through out the kitchen area. Needs to be repaired. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed an expired ServSafe certification. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a chair blocking the hand washing sink. CDI-The chair was moved to allow access to the sink.

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 tibs that did not fully cool to 41F within the correct 6 hour time frame. CDI-The product was properly discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product hot holding below 135F on the stove. CDI-The owner explained that the product is to be placed into the cooler to cool down.

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 tibs that did not fully cool to 41F from the night before due to the lid covering the product which kept the heat from properly venting. CDI-The product was discarded.

4-501.11 Maintain equipment in good repair. Observed missing light bulb in the walk in cooler. CDI-A light bulb was purchased and installed.

5-205.15 Maintain a plumbing system in good repair. Observed poor water pressure to the hand sink in the back room. The owner explained that they are having the sink repaired within the next week.

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 flooring around the 3-compartment sink. Have repaired. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification has expired and not been renewed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat grinder plates and utensils only washed and rinsed . CDI PIC had staff perform the sanitizing step.

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 floor damaged in front of three compartment sink and rear door.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification expired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and clarified butter above 45 degrees . CDI discarded. Observed numerous items in reach in cooler not less than 41 degrees per new cold holding rule.

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 floor damaged in front of 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef hot holding on stove at 124 degrees . CDI reheated to 174 degrees.

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 beef cooling on counter at insufficient rate to meet cooling parameters due to being cooled in too great of volume and tightly covered. CDI split into two pans and left uncovered proper cooling was achieved.

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.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed kitfo that pic stated contained both well done and undercooked beef with no consumer advisory or reminder on the menu. 10 day verification required.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed construction debris and mattress in dumpster area.

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 floor damaged exposing concrete in front of three 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 a cabbage mixture and greens cooling at room temperature today and they were all <135F. cdi- both put into refrigerator with lid cracked. staff asked to stir product as its cooling as they are in plastic containers.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can near the cooking area handsink. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drainplug on dumpster today.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 exposed cement on the floor and broken tiles. Observed dust build up around the ceiling vent and peeling ceiling tiles.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored over restaurant foods in the reach in and in the walk in cooler. Keep these in a labeled container that is stored below all restaurant items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

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 cooked injera being handled with bare hands- injera discarded to correct. Staff instructed to use tongs or gloves with this product as it is not reheated to 165F before it goes to the customer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the facility today.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed papertowels stored in the restroom today.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on the outside dumpster.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing tiles and broken tiles on the floor in the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee/family foods stored over restaurant food(tomatoes). Keep employee food in a labeled container that is on the bottom shelf or below/separated from all restaurant items.

Observed employee chopping tomatos, that are used for salads, without gloves on. Tomatoes discarded and employee donned gloves to correct. 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 partially cooked chicken today in the reach in. Product discarded to correct. Par-cooking application emailed to PIC today and discussed. Chicken must reach 165F or more on the first cook with out pre-approval from EHS for non-continuous cooking. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed missing floor tile in the 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 no light in the walk in cooler. 6-303.11 Intensity-Lighting - C HACCP and variance guidance given today for drying meat.

Observed no certified food protection manager onsite for the first half of the inspection. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed lentils and tomato stew that had been cooling overnight and still had not reached 45F or less- products discarded. 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. -P

Observed lentils and tomato stew that had been cooling in a deep portion inside of plastic containers- products discarded. Recommend using smaller portions and using walk in cooler possibly. Use thermometers to check and make sure foods are meeting time/temp. requirments. 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 employee food stored over tomatoes today- keep employee foods stored below all restaurant foods-moved to bottom shelf to correct today. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed no light in the walk in cooler. 6-303.11 Intensity-Lighting - C

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one with food protection manager certification available until 20 minutes after the start of the inspection.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf No safe handling instructions for bulk raw meats sold to customers. VR - Will return within 10 days to verify.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef above spices in walk in cooler. CDI - Rearranged with correct storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food containers stored as clean with stickers and sticker residue on the outside of the containers on the drying rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw beef in walk in cooler holding above 45F; Staff preparing large quantities of raw meet and have cool door open frequently. CDI - Cooler door kept closed and temps returning to normal. VR - Will return with in 10 days to verify cooler is functioning properly

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Barbara dated 9-16-16 in reach in cooler; discussion with staff indicated that barbara contains cookied onion. Barbara is cooked and frozen the same day, then thawed for use as needed. CDI - Correctly back dated with the date removed from the freezer.

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 Raw meat cooling in bags that are tied closed; cut tomatoes cooling in container with the lid on.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Containers of spices in reach in freezer with no label. Keep these labeled.

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. Newspapers used to cover prep table where bread is made. Remove absorbant materials from the stainless steel table top.

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 dust from AC vent and surounding ceiling area above the prep table.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink and phone on prep table and two drinks on drying rack. CDI - All relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Clarified butter holding below 135F in pot on stove top. CDI - Reheated to 135F+.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Large container of butter in reach in cooler dated 5-30-15. PIC indicated that the butter was heated and cooled yesterday and mislabeled by staff. CDI - Date corrected.

To 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 Salad mix containing cut tomatoes cooling in reach in cooler with lid on. CDI - Lid removed to allow proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One container of spice in walk in cooler with no label. CDI - PIC labeled during the inspection.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P No health policy available; PIC has no knowledge of health policy contents.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef stored above dry spices in walk in cooler and raw beef above ready to eat veggies in reach in freezer. CDI - Both cooler and freezer rearranged with correct sotrage order.

5-205.15 Maintain a plumbing system in good repair. Faucet fixtures very loose at hand sink in kitchen and handsink in restroom. Repair to prevent damage to water lines which could cause leaks.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC, Zerabruk Abay; stated that there is no written employee health policy, nor did he have knowledge of reportable illnesses or diseases provided. CDI by emailing PIC Employee Health Policy paperwork.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one large dough mixing device stored on a rack with caked on food residue. PIC stated that it was used this morning and is cleaned after use. CDI by returning machine to dish area for wash/rinse/sanitization. Observed another large mixing device stored as clean with a rusty mixing blade. PIC stated that this mixer is no longer used and will be 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 opened containers of dairy creamer and milk opened yesterday morning to PIC, as well as containers of diced tomatoes prepared yesterday with no date marking. All items were observed below 45F. PIC advised that items were just cut / prepared yesterday and usually used by the next day. CDI by PIC date marking aforementioned items as possible that items may be stored more than 24 hours.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed small phial of unknown substance on top rack of the reach in refrigerator, labelled with Arabic writing. PIC stated that it is medication for his wife. CDI by PIC moving medication to the lowest shelf, segregated from other items.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed large amount of preserved, dried meats that PIC states is done in-house. Also observed unknown cheese that PIC states is also produced in-house by fermenting milk with vinegar. CDI by informing PIC of the need for variance paperwork and approval for specialized processing, emailed procedure for procuring a variance with inspection. 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. PIC must provide a HACCP plan for approval by the local health department for specialized processes such as producing cheese and cured meats. PIC was advised that application and HACCP plan are to be submitted to MCHD by July 15, 2015.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf . See item #30 in regards to facility drying/ curing meats and making cheese. PIC was advised that process must be stopped immediately until approval from MCHD and state variance committee. Application and templates for HACCP provided to PIC today via email with 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 a large pot of butter on the stove in the kitchen filled with melted butter. PIC states that the butter is heated up to a liquid state and then spices are added and mixed. Once mixed, the butter is left to solidify in the pot on the stove under no temperature control. CDI by informing PIC to quickly cool TCS foods such as butter in large, shallow pans in his walk in refrigerator, which was done by the PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of spices either incorrectly labeled or not labelled at all. CDI- verbal correction to label all.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Food shall be stored where it is not exposed to splash, dust or other contamination. Observed employee foods comingled with customer food in the reach in refrigerator. CDI by PIC moving all employee and personal food to a bottom area, away from customer food.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid of the outside dumpster damaged such that it no longer will close. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed build up of construction materials in the dumpster area.

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 hole in the wall near the stove that needs to be resurfaced, as well as damaged tiles in the kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored haphazardly in the reach in refrigerator amongst customer foods. Informed PIC to create an area in the walk in designated for employee foods.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. All foods shall be stored in order of final cook temperature. Observed raw beef being stored above cooked beef in the walk in cooler. CDI- cooked beef was moved to the top shelf in the walk in cooler.

3-301.11 Preventing Contamination from Hands - P,PF. Observed an employee use her bare hands to put the fresly cooked bread on pie pans. CDI- All breads touched were voluntarily discarded. CDI by instruction- a fork was used to place the breads on the pie pans.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R.

All physical facilities shall be maintained in a state of good repair. Observed the handle on the handwashing sink to be loose.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivilant. CDI by instruction.

An effective hair restraint shall be worn by all food employees. Observed a food employee chopping meat without a hair restraint. CDI- hat was put on food employee.

All employee personal items shall be stored in a designated area. Observed an employee phone on the food prep table. CDI- phone was removed from the food prep table.

An ANSI accredited food protection manager shall be on site at all times. Observed no SERVSAFE or equivilant. CDI by instruction.

An employee health policy shall be in place in order to prevent food bourne illnesses. Observed no employee health policy in place. CDI- employee health policy was given to PIC.

All potentially hazardous ready to eat foods shall be properly date marked. Observed no date marking in the facility. CDI by instruction.

All toxic chemicals shall be properly labeled. Observed no label on two spray bottles of cleaning chemicals. CDI- bottles were labeled.

A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

An effective hair restraint shall be worn by all food employees. Observed no hair restraint being worn by food employees. CDI- hair nets were put on both the food employees.