CEDARLAND RESTAURANT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC must ensure TCS foods are held below 41F and that holding temperatures are maintained. CDI - PIC educated on PIC duties. REPEAT A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on sitting board of sandwich cooler. Employees must store personal drinks in a separate location away from food and food prep areas. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Trash bag roll and utensils observed in hand washing sink in kitchen. Do not store items in hand washing sinks. CDI - Items removed. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at other hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC placed paper towels at hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw ground meat on baking tray stored directly on top of bowl of falafel in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw meat to freezer. REPEAT 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. 2 tubs of rice, soup, and ground beef were cooling in deep containers/cooking pot. Yellow rice measured 110F at beginning of inspection and then measured 105F 1 hour later. Brown rice measured 135F at beginning of inspection and then measured 125F after cooling for 1 hour. Ground beef measured 140F at beginning of inspection and then measured 120F an hour later. Soup measured 150F at beginning of inspection and then measured 135F at end of inspection. At these rates, the food would not reach 70F within to hours of cooking. CDI - PIC discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef and lentil pies measured 98-100F in hot holding unit. TCS foods in hot holding must be maintained above 135F. CDI - PIC reheated pies to above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Garlic sauce, falafel, lettuce, cut tomatoes, hummus, and cooked eggplant measured 45-48F in sandwich cooler. Also, cooked chicken wings, raw chicken, soup, and cooked chicken in walk-in cooler measured 44-49F. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods in walk-in cooler and sandwich cooler were discarded. PIC has voluntarily closed until coolers are repaired. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Brown rice and yellow rice were cooling in deep bus tubs with lids on them in walk-in cooler. Also, soup was cooling in large cooking pot in walk-in cooler. Establishment must use shallow pans and leave them loosely covered or uncovered to cool TCS foods after cooking. CDI - PIC discarded items. // 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment’s sandwich cooler and walk-in cooler were not holding TCS foods below 41F and food can’t be cooled properly with the walk-in cooler not functioning. CDI - PIC has voluntarily closed restaurant and will not re-open until the coolers are functioning.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface or replace cutting boards that have cut marks and staining. 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. Floor tile damage in some areas of kitchen. Storage room upstairs has carpet floor. Remove carpet and repair or replace damaged floor tiles. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility is not complying with the Food Code by having multiple priority foundation and one priority violations. VR needed 10-19-25 REPEAT Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility does not have an employee health. EHS asked PIC about the policy and he did not know what I was referring to. EHS provided a copy of the new MCHD health Policy. VR needed 10-19-25 For more information on employee health policy, 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 does not have vomiting or diarrheal clean up instruction. CDI EHS provided a copy of the instructions. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee drink on the 3 comp sink drain board with dishes.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink water at 77F. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a carton of eggs above RTE food in the WIC. CDI PIC moved eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer and meat slicer (band saw) stored with food debris. VR needed 10-19-25 REPEAT 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the final rinse of the dish machine flucuates between 130-150F. Se temperature chart. EHS advised PIC to have the machine checked. PIC called Ecolab for machine repair. EHS advised PIC to use 3 comp sink until the dish machine is repaired. Facility does have test kit for chlorine. PIC would not demonstrate that they know how to set up the wash, rinse, sanitize sinks. VR needed 10-12-25 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked rice, diced tomatoes, cooked garbanzo beans, and cheese in the WIC above 41F. The WIC door does not close completely. PIC stated that they started going in the WIC at 11 am today. CDI EHS advised pic to leave the WIC door closed and allowed facility to cool these back down to 41F. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed the PIC dish machine thermometer about 10 degrees off from the EHS thermometer. PIC cleaned metal plate and thermometer read 5 degrees off from the EHS thermometer. VR needed 10-19-25 REPEAT For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 a large container of salad dressing not labeled. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects on the wall above the 3 comp sink. 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 single service aluminum trays stored unprotected on the top shelf above the prep top unit.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all 2 large cutting boards with large amount of discoloration and deep grooves that can not be effectively cleaned. REPEAT 4-501.11 Maintain equipment in good repair. Observed the WIC door does not self close. The door was open during the inspection. Observed the handwashing sink faucet leaking. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed skillets with interiors that are deteriorating and are not smooth and easily cleanable

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 cracked floor tiles underneath cooking equipment, near 3 comp sink. And near handwashing sink. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility is not complying with the Food Code by having multiple priority foundation and one priority violations. CDI EHS educated PIC on how to correct violations Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple things stored in the only handwashing sink available. CDI Employee moved items from the handwashing sink 5-202.12 Provide at least 100F water at handsinks.Observed hot water at the handwashing sink below 100F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer and meat slicer stored overnight with food debris. CDI Employee cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS food inside the prep top and WIC requiring date marks without date marks. PIC stated that he does not have enough staff to do date marking the day before. EHS explained to PIC that the food needs to be date marked the day it is cooked or prepped if it is to be held overnight. CDI PIC provided date marks. REPEAT

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed the PIC thermometer for the dish machine is 13 degrees off from the EHS’s thermometer. CDI PIC changed battery in the thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of spices not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around prep area. Repeat. 6-202.13 Properly locate mechanical insect control devices. Observed 5 large sling rodent traps in the kitchen. These type of traps can not be used inside.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions sitting on the floor in storage area. Also observed multiple boxes of food on the floor in the WIC. REPEAT

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 gasket of WIC torn and the lid of prep top unit detached, 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all 3 cutting boards with large amount of discoloration and deep grooves that can not be effectively cleaned. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed skillets with interiors that are deteriorating and are not smooth and easily cleanable

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 build up on outside of the prep unit, sides of fryer and other cooking equipment, on inside of coolers, wall and door of WIC, Inside of the microwave, and hood panels. 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 cracked floor tiles underneath cooking equipment and near meat case. Cracked floor tiles were holding liquid. REPEAT 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water on the floor in the 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 multiple TCS items requiring date marks without date marks. VR required 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 two soups with date marks of 5/8 and 5/15. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed two packages of ROP fish not removed from ROP during thawing. CDI PIC cut open packages.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around prep area. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions sitting on the floor. Food must be stored above floor, at least 6 inches

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 tongs in container of food with handle touching food.

4-501.11 Maintain equipment in good repair. Observed lid of prep top coming apart so that the styrofoam and lid come apart. Repair

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up in prep unit and sides of fryer and other cooking equipment, on inside of coolers, and stickers on outside of clean containers. Clean more frequently. 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 cracked floor tiles underneath cooking equipment and near meat case. Cracked floor tiles were holding liquid. Repair. Repeat 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 standing water near WIC. Clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw beef and lamb inside display case above 41F. Ambient air of unit was 42.8F during inspection. According to PIC, temperatures of food items earlier were 39-40F. Items were moved to walk in cooler to cool. PIC called repair tech during inspection. Observed lentil stuffed pastry sitting on counter above 41F. Item was placed in walk in cooler. VERIFICATION REQUIRED 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 rice cooling at a rate of 0F/min inside reach in cooler and covered in Saran Wrap. Observed chicken cooling at a rate of 0.3F/min during 2 hour window. Chicken was cooling inside prep unit in container tightly covered with lid. CDI: Items were moved to walk in cooler. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near hand sink and roach crawling on prep sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up in prep unit and sides of fryer and other cooking equipment. Clean as needed.

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 cracked floor tiles underneath cooking equipment and near meat case. Cracked floor tiles were holding liquid. Repair.

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 items in prep top such as hummus, diced tomatoes, cut lettuce and hot sauce without dates. CDI: Items were dated during 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 marinated chicken cooling at a rate of 0F/min inside prep unit covered with a lid. CDI: Chicken was moved to walk in cooler to cool. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout kitchen area and crawling insect near dish machine and hand sink.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can being stored on shelving with items for facility use. CDI: Can was voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk in cooler and torn gasket on meat case.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles underneath cooking equipment and near meat case. Repair.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored over cooked chicken and cooked beef. CDI: Storage order was rearranged. EHS will conduct follow up visit, in which a risk control plan may be implemented. 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 rice 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice cooling overnight in large metal pan covered in Saran Wrap. CDI: PIC and EHS discussed cooling methods. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects near dish machine and 3 compartment sink.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk in cooler. Observed damaged left side prep bottom door. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting with deep cuts and grooves.

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 build up on fryer, inside reach in coolers and reach in freezer.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles underneath cooking equipment. Repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink with items in basin. CDI All items removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above ready to eat food. CDI PIC moved eggs to bottom shelf For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed damaged gasket on top reach in cooler door. Observed pans stored as clean with heavy build up on the bottom sides. observed shelving in reach in cooler beginning to rust. Observed some shelving in walk in cooler rusted. Observed areas of floor and ceiling in walk in cooler rusted. Observed left door of reach in part of prep top cooler damaged. REPEAT VIOLATION 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting with deep cuts and grooves. Resurface or replace. REPEAT VIOLATION

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 reach in cooler gaskets with build up. Observed shelving in walk in cooler with build up. Observed food debris in bottom of reach in freezer and reach in coolers. Ensure more frequent cleaning. REPEAT VIOLATION Some improvement from previous inspection.

5-205.15 Maintain a plumbing system in good repair. Leak under three comp sink. Bucket catching grey water. Plumber was called and was on scene before end of inspection.

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 soiled floors under equipment and prep tables. Need cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb stored over fries in the reach in freezer on a sheet pan. Product was out of hermetic packaging. CDI: Products reorganized. Observed raw fish stored over ready to eat items in the walk in cooler. CDI: Items reorganized. REPEAT VIOLATION Some improvement as all raw over raw items were stored correctly. Future violations will result in full point deduction. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed meat saw with meat debris in the blade cover boxes and where blade meets the table. PIC stated that he used it starting at 9am. CDI: Meat saw was cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hummus and garlic sauce in prep top cooler with no date marking. CDI: Items date marked.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chick peas thawing on counter. CDI: Chick peas were used to make falaffel.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent droppings under prep sink. Facility has regular pest control and is currently working on the issue. EHS recommends more frequent visits as necessary. REPEAT VIOLATION Improvement as no live pests were seen during inspection. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky traps in facility with some accumulation of insects. Observed one dead cockroach under the prep sink. Ensure pests are removed. REPEAT VIOLATION Improvement as traps were not full as the last inspection and are being changed more frequently.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on top reach in cooler door. Observed pans stored as clean with heavy build up on the bottom sides. observed shelving in reach in cooler beginning to rust. Observed some shelving in walk in cooler rusted. Observed areas of floor and ceiling in walk in cooler rusted. Observed left door of reach in part of prep top cooler damaged. REPEAT VIOLATION 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting with deep cuts and grooves. Resurface or replace. REPEAT VIOLATION

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 reach in cooler gaskets with build up. Observed shelving in walk in cooler with build up. Observed food debris in bottom of reach in freezer and reach in coolers. Ensure more frequent cleaning. REPEAT VIOLATION Some improvement from previous inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw, ground lamb stored over fries in the reach in freezer on a sheet pan. Product was out of hermetic packaging. CDI: Products reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw, ground Lamb stored over fish and shrimp in the reach in freezer. Product was out of its hermetic packaging. CDI: Products reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed dish machine with no soap connected. CDI: Facility will wash all dishes in the 3-comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine inconsistently not reaching 160F. EHS noted that the wash temperature was not going above 100F. CDI: Facility will wash all dishes using the 3-comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one cockroach on the dish machine. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky traps in facility with heavy accumulation of insects. Discard old traps as they become full. EHS recommends more frequent pest control.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on top reach in cooler door. Observed pans stored as clean with heavy build up on the bottom sides. observed shelving in reach in cooler beginning to rust. Observed some shelving in walk in cooler rusted. Observed areas of floor and ceiling in walk in cooler rusted. REPEAT VIOLATION 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting with deep cuts and grooves. Resurface or replace. REPEAT VIOLATION

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 reach in cooler gaskets with build up. Observed shelving in walk in cooler with build up. Observed food debris in bottom of reach in freezer and reach in coolers. Ensure more frequent cleaning. REPEAT VIOLATION

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash around dumpsters on ground. Maintain refuse area clean so it doesn’t become a pest harborage. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. CDI: Doors closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on dumpster.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by dish machine without paper towels. CDI: PIC placed paper towels at hand sink.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 10ppm chlorine. PIC placed repair ticket during inspection. VR required within 3 days. PIC stated facility will use 3 compartment sink to wash/rinse/sanitize until machine is repaired. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers, knives, meat grinder and saw all with food debris while being stored as clean. Items were placed at 3 comp sink to be rewashed. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 lamb in walk in cooler at 43F, cooling from yesterday. CDI: PIC voluntarily discarded item. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Observed lamb from yesterday in walk in cooler in large container and covered in foil. CDI: EHS and PIC discussed proper cooling. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gaskets at display cooler and reach in cooler. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting with deep cuts and grooves. Resurface or replace.

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 build up of food debris in reach in cooler, reach in freezer and prep unit. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Container of raw chicken wings stored on shelf above cooked lamb in walk-in cooler. Pan of raw beef stored on shelf above cooked beef in sandwich cooler bottom. Raw animal foods shall not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Dish machine measured 0 ppm chlorine. VR - Verification required within 3 days that establishment has dish machine repaired. Use 3-compartment sink for warewashing until it is repaired. REPEAT // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Meat residue observed on meat grinder. CDI - Grinder components taken to 3-compartment sink to be washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Rice, hummus, and cooked chicken were missing date labels. TCS ready-to-eat foods shall be labeled with date. CDI - Date labels placed on items. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tilapia still in vacuum packages and completed thawed. Remove raw fish from reduced oxygen packaging before thawing. CDI - PIC slit open packages. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Lot of dead bugs on sticky traps. Discard old traps and ensure there are no pests. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Spices were uncovered over night. Keep food covered or sealed to protect against pest contamination. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on walk-in cooler and upright cooler doors. Replace torn gaskets. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Large cutting board has deep cut marks and needs to be replaced or resurfaced. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash around dumpsters on ground. Maintain refuse area clean so it doesn’t become a pest harborage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food commingled with restaurant food. Store employee personal items in a separate area. 0 pts.

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: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near dish machine. CDI, paper towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw protein stored with ready to eat foods at reach in freezer. Need re-organized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine sanitizer concentration at 0ppm. Observed 0 ppm after empty container replaced with full container. Verification required. Facility to use 3 compartment sink until equipment is repaired.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on hummus, rice, cooked chicken and lamb, and Tahiti sauce. Employee states rice and chicken were cooked yesterday and the rest were prepared today. CDI, items 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 cooked and raw foods stored on floor at WIC.

4-502.13 Single-use and single-service articles cannot be reused. Observed used single service aluminum pans stored near prep sink. CDI, items removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with build up in deep grooves. Need to be resurfaced.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet tissue at women’s restroom. CDI, tissue provided.

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 soiled floors under equipment and prep tables. Need cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by front register. CDI, paper towel provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over cooked RTE foods at walk in. Observed chickpeas for hummus stored with raw beef at reach in cooler. CDI, storage order corrected. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef and raw seafood stored together at reach in freezer. CDI, storage order corrected.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef thawing on counter at prep sink. CDI, item cooked.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored for retail use. CDI, item discarded by PIC. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed dry goods stored in restrooms. Need items removed.

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - Observed staff name some symptoms but not all reportable symptoms and illnesses. Facility not able to locate a written employee health policy while present. Updated employee health policy emailed to PIC.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed food employee handling soiled equipment with gloves and proceed to handle clean equipment without but not wash hands between tasks.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment with gloves then clean pot without removing gloves and washing hands. CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed yogurt in portioned containers outside of refrigeration on top shelf of prep cooler between 64-65 degrees F. CDI, yogurt voluntarily discarded by PIC.

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 general cleaning needed on shelving and inside reach in coolers and freezers.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash outside of dumpster.

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 no written procedures. CDI, EHS educated PIC.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in restrooms and in kitchen. CDI, paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice cold holding above 41F. PIC states facility had a large order and item was left out during prep. CDI, item moved to walk in to cool.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors behind prep unit. Need cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by dish machine and hand sink at front by counter. CDI, paper towels provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine. CDI, equipment wiped down during inspection.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed can of roach pesticide that states for residential use only. CDI, item discarded by PIC.

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

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over blanched fries and frozen veggies. CDI, items relocated. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed plastic lid in diced tomato. CDI, item removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at dish washer area.

Repeat: 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 floor at walk in cooler.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up at vent hood. Need cleanin.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. Expiration date on certificate states 2018.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over blanched fries in reach in freezer. CDI, beef relocated.

Repeat: 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 dates stored on floor in walk in cooler.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up on hood vents.

Repeat: 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash around dumpster. Need cleaning.

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

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 cooked rice, cooked chicken, and hummus prepared the previous day with no date mark. CDI, items date marked.

3-501.13 Use approved thawing methods. Observed frozen fish thawing in container at room temperature. CDI, item moved to tall reach in.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats near dish machine and in kitchen area.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread and dates stored on floor in walk in cooler. CDI. items relocated and off the floor.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed refuse around dumpster area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding items above 41F. CDI: Walk in was turned down and holding below 41F by end of inspection. 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 prep top cooler with no date marking. CDI: PIC has larger containers of food with proper dates .EHS and PIC discussed the need to date mark items in the prep top if they are made from a prior to today. Products dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and rice cooling on table upon arrival, and then while wrapped In cooler. CDI: Products separated/uncovered for cooling. Rice was all sold by the end of the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around dish area and some on cook line. EHS advised PIC to call pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of bread stored on floor in the walk in. Observed salt stored in uncovered bowl on dry storage shelf.

4-402.12 Fixed Equipment, Elevation or Sealing - C Observed 3-comp sink in need of recaulking.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager ServSafe expired 12/18. A certified food protection manager must be onsite during all hours of operation. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole chickens and a container of rice cold holding above 41F. CDI-The items were moved to the tall reach in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labels written on the spray bottles holding different kinds of chemicals. CDI-The bottles were labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, the tall reach in cooler and to the flip top cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink faucet leaking water. Have repaired. REPEAT.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PICs food safety certification expired in December 2018.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles. CDI- bottles were labeled.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a non-functional ambient air thermometer in the walk in cooler. Replace with a working thermometer.

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

4-501.11 Maintain equipment in good repair. Observed one fan in walk in cooler non-functional.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the walk in cooler, on the fan coverings in the walk in cooler, on the outside of spice containers, on the shelving unit underneath the roasting oven, on the metal rack next to the flip top cooler where spice containers are stored, and on the shelving above the 3 compartment sink.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at hand sink in kitchen.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at rear handwash . CDI hand soap replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces of prep unit doors, shelving in walk incooler in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid opened.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear hand sink. CDI paper towels refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and beef at 42-43 degrees . -0 points-

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 beef cooked monday with no date labels . CDI products dated.

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

5-205.15 Maintain a plumbing system in good repair. Observed rear hand sink leaking. Observed tile missing in rear 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.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over packaged products in walk in . CDI reordered storage. Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and rice sitting on counter at ambient temperature. CDI PIC state that had only been out an hour so took to refrigeration to cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed throughout facility. Repeat

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over rice and raw eggs over dates in walk in . CDI reordered storage . 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 chicken , rice and hummus prepared on earlier date without date lables. CdI labled products.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces of equipment and racks for dish machine in need of cleaning.

6-301.11 Handwashing Cleanser, Availability - PF Observed hand soap not available at kitchen hand wash . CDI replaced soap.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef thawing over diced tomatoes in reach in cooler . Repeat violation. CdI reordered storage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed an employee handle dirty dishes, rinse off hands in pre-cleaning area, and then put away clean dishes- cdi employee stopped to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cooked chicken in the flip top table- cdi chicken placed on the top shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P Observed degreasor in a bottle that was not labeled and observed lotion stored over gloves- cdi gloves moved to personal area and bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice and cut chicken cooling at room temperature today and they had both already fallen to <135F- cdi both placed into walk in cooler.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Build up present in silverware cups.

4-501.11 Maintain equipment in good repair. Observed dark grooves on the inside of the ice machine- thank you for getting rid of cracked pans and repairing the walk in leak.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on walk in fans and on metal racks in kitchen. Cleaning lookds much better today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed an open dumpster lid and a missing drainplug on the outside dumpsters.

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. Build up on the floor underequipment and at sink caulking. Pipes and walls looked better today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 2-401.11 Eating, Drinking, or Using Tobacco - C Employee food and drink(no lid) was stored on the prep table- cdi moved to front to correct.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels or other hand drying device at the kitchen handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw egg carton(empty) stored on top of yogurt and raw beef was on top of yogurt- cdi egg carton discarded and beef moved to the bottom shelf.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Pest spray onsite is not approved for restaurant use- set aside to be taken home by PIC cdi,

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 Rice was cooling in a deep portion at room temperature today and it had already fallen to <135F. cdi rice left uncovered and put into the walk in cooler to correct.

3-501.13 Use approved thawing methods. Chickpeas and raw meat were thawing on the 3 comp sink today- cdi moved to refrigeration.

4-501.11 Maintain equipment in good repair. Observed multiple pans that are cracked on the edges, a leaking walkin cooler on its exterior(repairman has been called), and dark grooves in the ice machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed major build up in the walk in cooler- racks, boxes, fans. and on refrigerator gaskets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster open today. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drainplug on dumpster today.

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. Build up present on floor under equipment, wall pipes and wall caulking along the sinks.

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 cutting tomatoes(will be used for a salad) with bare hands. Employee donned gloves and discarded tomatoes to correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor and strong bleach mixture not labeled today. Degreasor labeled and strong bleach mix was watered down to santiizer strength and labeled.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead pests around the prep sink area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food service employee handling food with a wrist watch on.

4-501.11 Maintain equipment in good repair. Observed cracked edges to metal pans- replace these as they are not easy to clean(not food contact). Observed deep dark grooves in the ice machine today(not used for consumption)- repair so that it is easy to clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on walk in racks, walk in fan, walk in boxes, prep sink, flip top gasket and crevices to equipment.

5-205.15 Maintain a plumbing system in good repair. Observed the back handsink leaking from the spigot today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drainplug on the dumpster today and the top lid was open. Observed trash around the exterior of the dumpster. 6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain - C Observed a stopped up can wash in the back that has standing water.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at >200ppm today- dumped out and refilled so that it was 50-200ppm. Discussed testing with PIC and how to mix.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a degreasor and a strong bleach mixture in spray bottles with no label- labeled during inspection to correct.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in a soiled container.

4-501.11 Maintain equipment in good repair. Observed deep dark grooves in the ice machine today. PIC states that this ice is never used for food contact.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on walk in fans, walk in racks, and cold unit gaskets today.

5-205.15 Maintain a plumbing system in good repair. Observed the back handsink leaking from the handle.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on the dumpster. 6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain - C Observed standing water in the canwash out back.

Observed dead pests on counters today- remove. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed deep dark grooves in the ice machine today. The ice machine is not in use today. This must be repaired before using again. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf

Observed no chlorine sanitizer test strips onsite- vr within 10 days. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf

Observed build up on walk in fans, racks, and food packaging. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

Observed a leaking faucet at the handsink. 5-205.15 Maintain a plumbing system in good repair.

Observed an open dumpster lid, missing drainplug and trash around the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed olive bar/buffet wtihout side sheilds today. Olives moved to back to correct. 3-306.13 (A) Consumer Self-Service Operations - P

Observed some bowls stored as clean that had food debris in them. Sent to be rewashed to correct. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed bug spray in the kitchen that is only approved for household use- remove from facility. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf

Observed spices in kitchen not labeled- labeled during inspection to correct. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

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

observed chef with a wrist watch on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed dishes stored on a soiled surface- metal shelves. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed no test strips for chlorine sanitizer. Strips given to PIC to correct. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf

Observed build up on walk in racks, walk in fan guards, food packaging. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed chef change gloves without washing hands. CDI - Reminded staff of rule; chef washed hands and donned new clean gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine reading at 0ppm chlorine. CDI - Service tech dispatched and began repairs during the inspection. Facility no longer uses reusable plates or flatware as they are now carry-out dining only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatos and lettuce overstocked in flip top and holding above 45F. CDI - Top portions of items removed and discarded; remaining portions in temp.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottles of windex, sanitizer, and de-greaser with labels worn off. CDI - PIC re-labeled all during the 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 Shwarma is cooked, sliced into container on prep counter where it sits at room temperature until container is filled. CDI - Containers placed in cooler. Advised that containers should be placed in low prep cooler each time meat is sliced and not left at room temperature for extended periods of time.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live roaches on floor near dish machine floor drain. Facility has recent pest control invoices. Continue working with pest control service provider to eliminate pests.

4-501.11 Maintain equipment in good repair. Observed rusty shelves and broken door gasket on two door reach in cooler. Replace gasket. Repaint or replace shleving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean to remove build up from outside of chest freezer, handsink faucet handle, prep sink faucet handles, and cooler door handles throughout.

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 floors under epuipment and tables in kitchen; clean FRP on wall to remove splatters around handsink.

General Comment 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 PIC touched cooked gyro meat with bare hands. CDI - Discarded contaminated meat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef thawing on shelf above ready to eat foods such as dried dates. CDI - Raw beef relocated above raw chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatoes holding at 50F in flip top. CDI - Out of temp portion removed; reminded staff not to stock pans above the chill line.

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 Plate of whole chickens cooling on counter in kitchen at 120F. Staff directed to place in cooler. Later found same chickens stacked together and wrapped in reach in cooler; also, cut lettuce cooling while tightly wrapped. CDI - Lettuce vented; chickens spread out to a single layer and uncovered to aid in cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep counter. CDI - Placed in sanitizing solution.

4-501.11 Maintain equipment in good repair. Split gasket on reach in cooler doors. Also, paint chipping of missing form wire shelving. Replace gaskets, repaint or replace shleves.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust on fan guards in walk in cooler. Clean.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. All spices shall be covered when not in use to prevent cross contamination. Observed uncovered spices at the grill. CDI- spices were covered.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. All equipment shall be maintained in a state of good repair. Observed a cracked gasket on the interior of the reach in cooler across from the grill.

3-202.15 Package Integrity - PF. Observed one dented can of olives. CDI- can of olives were voluntarily discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed raw eggs being stored over ready to eat cooked chicken in the reach in cooler in the kitchen. CDI- eggs were moved to the bottom shelf.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed the spices above the prep cooler without a cover from contamination. CDI- saran wrap was placed over the spices above the prep cooler.

General Comment: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed a leaky faucet in the kitchen.

6-303.11 Intensity-Lighting - C. Observed missing lights in the dry storage area upstairs.

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

All food shall be free of adulteration. Observed a dented can being stored with the non-dented cans. CDI- dented can was voluntarily discarded.

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

All food shall be protected from contamination while in storage. Observed the spices above the prep cooler without a cover. Observed an open bag of chick peas in storage without a cover. CDI by instruction.All food shall be stored at least 6 inches off the floor in order to prevent contamination. Observed buckets of olives being stored on the floor in the dry storage room.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wet wiping cloth by the coffee machine.

All equipment shall be maintained in a state of good repair. Observed a cracked gasket on the reach in cooler.

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

. A hand drying provision shall be provided to ensure proper handwashing. Observed no paper towels at the sink in the kitchen. CDI- paper towels were provided.

All bleach sanitizing solutions shall be concentrated between 50-200ppm. Observed the sanitizer spray bottle concentration to be at 10ppm. CDI- concentration was raised to 100ppm.All food contact surfaces shall be clean to sight and touch. Observed black residue on the interior of the ice machine. VR: 8/17/2013

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.

All spices shall be covered to prevent contamination. Observed spices above the prep cooler uncovered. CDI: spices were covered with saran wrap.All food shall be stored at least 6 inches off the floor. Observed olives being stored on the floor upstairs.

All outdoor receptacles shall be kept closed. Observed the door of the dumpster open. CDI-dumpster door was closed.