NEFELIE'S RESTAURANT & BAR

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some food in reach in coolers not covered. Keep covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice and spinach artichoke dip recorded below 135F. CDI - Reheated in microwave as it was reheated initially 20 minutes ago. Discussed with PIC proper reheating in microwave and active stirring. 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 .r

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Gyro, chicken, and raw chicken in reach in coolers all recorded above 41F. Unsure cause of temp. Abuse. CDI - 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Two containers of sausage not dated. Date marking has improved. No ITS provided but date marking must continue to improve or facility will face ITS. CDI - 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 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Gryo meat thawing in sink but with no running water. CDI - Water turned on.

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. Oil bottles not labeled.

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. Bottom of reach in freezer has Frozen raw chicken juice. Clean

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice and spinach artichoke dip recorded below 135F. CDI - Reheated in microwave to 176F. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Pork, cut tomatoes, and lettuce did not have a date. Discarded. REPEAT. Facility must follow dater marking protocols or be subject to an ITS. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Entire unit was not holding temp. All foods recorded above 41F (see chart). Thermometer ambient recorded 58F. CDI - Foods discarded. REPEAT. Facility had similar violation last inspection. Unit was be repaired to hold proper temps and maintain cold temps throughout or Be subject to permit action. Facility will use ice baths until unit repaired. Follow up visit to be conducted. 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 .

3-501.17 (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). No date marks on sausage and cheese in pizza flip top. CDI - Dated. 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 .

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. Facility needs cleaning through kitchen in all non food contact areas (shelves, handles of fryers, interior of pizza ovens, interior of fryers, backsplash of fryers). REPEAT

5-205.15 Maintain a plumbing system in good repair. Leak on handsink. Repair

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Muktiple items in flip top all recorded above 41F, CDI - Discarded. Unit seemed to be struggling with high heat. Use ice baths to maintain temp and have unit looked at. Follow up visit will take place. 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 Cut tomatoes cooling in flip top cooler. CDI - 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 .

4-601.11(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. Multiple NFCS areas in need of cleaning; exterior of equipment handles, fryer areas, gaskets, etc. 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. Floors, walls and ceiling all in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Raw cucumber sitting on shelf in reach in cooler. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken recorded at 109F, CDI - Re heated to 176 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Gyro and cooked pork not dated, CDI - 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 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 Cut lettuce and cut tomatos cooling ambient in flip top. CDI - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Some oil bottles not labeled.

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. Exterior of equipment, fryer doors, general NFCS areas in need of cleaning. 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. Floors and walls in need of cleaning

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and pepp. Recorded above 41F. CDI - Discarded. Suspected cooling issues. 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 .

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. Facility in need of heavy cleaning for Non food contact areas (exterior of equipment, handles, etc)

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. Ceiling tile missing in far back. 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. Ceiling vent near pizza oven needs cleaning

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is not sanitizing properly. Machine is full of soap and leaking from the bottom. REPAIR MACHINE. USE SINGLE SERVICE PLATES AND UTENSILS UNTIL REPAIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pizza cooler is not holding proper temp. All TCS foods discarded. CDI. Machine needs to be repaired. Do not use until repaired. Use main cooler. 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 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 Chicken cooling in reach in cooler. CDI - Discarded. DO NOT COOL COOKED CHICKEN AS FACILITY DOES NOT HAVE CAPACITY TO COOL HOT CHICKEN. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI - Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items in flip top cooler # 2 recorded above 41F. Cooler was frozen in back and knob was turned to low cooler. CDI - All foods discarded. Unit will be defrosted and knob turned to correct position and PIC will not use until ambient temp. Drops to 40F or below. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Ceiling tile missing in back corner,

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing in back.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. 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)(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. Bag of raw chicken was storing on top of raw comminuted beef in reach in freezer. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Gyro meat dated 10/10. CDI - 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 Cut lettuce cooling in flip top cooler, CDI- Placed in an ice bath for proper cooling. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths stored on cutting board. Keep in sanitizer bucket

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine not recording bleach sanitizer. Facility will cease use and use 3 comp. Sink in meantime. Facility already does to-go utensils and plates. VR. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham recorded at 45F CDI - Discarded. REPEAT. Points not escalated due to improvement. 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 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 Lettuce cooling in reach in cooler, CDI- Moved to reach in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham and lettuce recorded at 45F, CDI- Discarded. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Pizza cutting board scarred and needs replacement. REPLACE.

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 CFPM on site. REPEAT

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 Raw pork stored below raw chicken. CDI- Reversed. REPEAT. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Multiple foods not covered in reach in coolers.

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 Dented can stored with sound cans. CDI - Dented can discarded,

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Pizza cutting board scarred and in need of replacement.

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. Handle of fryer baskets in need of cleaning.

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 CFPM on site. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Open coffee Cup stored in reach in freezer. CDI- Discarded. REPEAT

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 Raw chicken stored above raw pork. CDI- Storage order reversed.

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 not sanitizing. VR. Facility will sue 3 comp. Sink until repaired. Repair. VR

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 . Multiple items in flip top cooler recorded above 41F, CDI- Placed on TPHC. Assure unit is holding right, suspected cooling in flip top. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Falalel meat had date exceeding 7 days. CDI- 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 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 . Cooked potatoes did not have a date. CDI- Dated.

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 CFPM on site.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on splash board of prep sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Gyro meat recorded at 80F, Chef stated he left it next to hot grill during Prep, CDI- Discared.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bar bleach sanitizer recorded too strong, CDI- Diluted.

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 Cut lettuce cooling in flip top, CDI- Moved to freezer.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Ham sitting in sink thawing with no running water. CDI- Running water turned on.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Pizza cutting board severely scarred and in need of replacement.

2-101.11 PIC shall be present during all hours of operation. -PF No CFPM on site.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open drink stored on prep table. CDI- Discarded. 2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures on site. CDI- Provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine dispensing 0ppm chlorine. Machine was not hooked up to sanitizer. No backup available. Facility will use 3 comp. sink until new sanitizer obtained (facility is using to go utensils). VR.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two sanitizer bottles unlabeled. CDI- Labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal bowls observed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Green beans recorded below 135F (see chart). CDI- Discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham and sausage recorded above 41F. CDI- Discarded. REPEAT.

4-602.13 Nonfood Contact Surfaces - C Some coolers in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce recorded above 41F (see attached). CDI- Discarded.

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

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. Ice scoop stored in ice with handle touching ice.

4-501.11 Maintain equipment in good repair. Torn gasket in cooler.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Sweaters and bags stored on box

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak and chicken over vegetables out of commercial packaging in freezer. CDI: Items reorganized. Storage order diagram provided today.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cut tomatoes above 41F. CDI: Tomatoes voluntarily discarded. All other items in temperature today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy ice build up on reach in freezer. Observed reach in cooler gaskets with black build up throughout facility. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed handsink in kitchen with slow drain.

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 cooked, RTE, potatoes barehand. Ensure to wear gloves or a clean barrier. NO BAREHAND CONTACT ALLOWED. CDI EHS discussed glove use with employee and PIC voluntarily discarded container of cooked potatoes.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles and container of chlorine sanitizer without a label. Ensure to label to identify toxic materials. CDI PIC labeled bleach sanitizer containers during the inspection.

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 bottles (oil and water) and shakers not labeled. Ensure to label to easily identify.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (exterior of equipment, reach in units, etc.) with debris build up. Observed heavy ice build up in the reach in freezer. Repeat violation.

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 grease build up behind equipment, on the walls, and floors of the establishment. Ensure to increase cleaning frequency. Repeat violation.

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 lemons with no gloves on. CDI: Lemons discarded and employee educated on using a barrier or wearing gloves when handling ready to eat foods.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some food items prepared yesterday with no date marking. All other food items properly dated. CDI: Items datemarked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cutting lemons and employee hair was touching cutting board. Ensure all food handlers have proper hair restraints.

4-501.11 Maintain equipment in good repair. Observed rusting shelving in sliding door bar cooler. Observed bottom of sliding door bar cooler peeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of reach in freezer in need of cleaning. Observed ice build up in reach in freezer. REPEAT VIOLATION

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 heavy grease build up on shelving, AC vent, ceilings, walls, and front edge of hood system.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in reach in. CDI: Items rearranged so chicken is on one side of the cooler and other proteins are on the left. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat tomato sauce in reach in cooler. CDI: Chicken moved to one side of the cooler and other items on the left.

4-501.11 Maintain equipment in good repair. Observed gasket torn on prep top reach in cooler door closest to the grill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of reach in freezer in need of cleaning. CDI: Freezer cleaned during inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in need of being resealed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

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 cut tomatoes and cut leafy greens and cooked chicken all cooling inside flip top unit measuring 50-70F; Products can not properly cool in unit, Ice will be used to start cooling process and shallow pans will be used and placed into stand up freezer to finish cooling. Tomatoes and Lettuce will be placed on TPHC during service and disgarded after fours hours. CDI TPHC procedues emailed to management.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large boxes of single service items stored directly on floor in storage room.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not pulling sanitizer during inspection. CDI: Facility has less than 50 seats and are handwashing in the 3-comp sink. REPEAT VIOLATION VERIFICATION REQUIRED

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken final cooked to 156 and put in a togo box to be served. CDI: Employee directed to finish cooking chicken to 165. Chicken was placed back in fryer and cooked to 173.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes overstacked in prep cooler, holding above 45F. CDI: Tomatoes 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 one container of potatoes, made yesterday, with no date. CDI: Item dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder on menus. REPEAT VIOLATION VERIFICATION REQUIRED

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 gyro meat cooling in tightly covered container. CDI: Items vented. REPEAT VIOLATION

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 plate being used to scoop out flour. CDI: Plate removed .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers in restaurant. REPEAT VIOLATION

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 split lids on some containers. 4-501.11 Maintain equipment in good repair. Observed dish machine not functioning. CDI: facility has less than 50 seats, so dishes will be hand washed in 3-comp sink. VERIFICATION REQUIRED

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site until most of the inspection had been completed. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not pulling sanitizer during inspection. CDI: PIC fixed the machine during the inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon, souvlaki, and chopped sirloin asterisked on menu, but with no disclosure, only reminder. VERIFICATION REQUIRED

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 tomatoes cooling in prep top cooler. CDI: Employees directed to cool tomatoes fully to 45F before placing in top part of cooler..

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed downstairs door open with no air curtain present. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout downstairs bar area. PIC directed to call pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes as they came out of the dish machine. Observed 2 wet stacked containers stored as clean.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in freezer.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed cracked light covers in kitchen. REPEAT VIOLATION

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees wash hands several times and recontaminate hands by not using a barrier to turn off the faucet. CDI: Employees directed to use papertowels to turn off handsink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several harborage areas outside of back door in alley.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with unapproved jewelry preparing food.

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 no handles on scoops in several items including feta cheese on prep unit.

4-501.11 Maintain equipment in good repair. Observed prep unit leaking into the inside of cooler. Observed damaged gasket on reach in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed chicken juice leaking in bottom of reach in freezer.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed damaged cooler stored outside in alley area.

6-202.11 Light Bulbs, Protective Shielding - C Observed damaged light shield covering light near dish machine.

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 cut lettuce and tomatoes cooling tightly covered in the reach-in cooler. CDI-lids removed

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths lying around on countertops and food prep surfaces throughout facility. CDI-cloths placed in buckets

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach-in flip top cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled pans and utensils stored as clean on the drying rack. CDI-items sent to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items holding above 45F in the prep cooler. CDI-items placed on ice to rapidly cool.

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 chicken cooling in a dense container at 130F in the prep cooler. CDI-chicken placed on ice to facilitate cooling. Discussed the two step cooling process.

.4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient thermometer in reach-in prep cooler near grill.

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 squeeze bottles of oils, sauces and bulk dry goods not labeled as required. CDI-items labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths lying around on countertops throughout facility. CDI-cloths placed in sanitizer buckets.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over sliced cheese in prep cooler. CDI-Relocated chicken to lower shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items including but not limited to spinach dip, coleslaw, and milk in prep cooler above 45F. Cooler's ambient air temperature was 43F. PIC stated that door may have been left open, bringing temperature of food above 45F. CDI-Items were voluntarily discarded.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed probe thermometer reading +5F higher than EHS thermometer. CDI-Calibrated thermometer.

4-502.11(A) Maintain utensils in good repair. Observed several cracked lids in-use, making them no longer easily cleanable.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall joint covering missing from wall at can wash.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink behind upstairs bar. CDI-Placed handwash sign at sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened package of raw mexican sausage over ready-to-eat products in reach-in freezer. CDI-Sausage was relocated to lower shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw salmon in container not covered or wrapped in packaging. CDI-Salmon was voluntarily discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food-contact surface of stored whisks on dirty hanging hooks. CDI-Utensils were removed to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle with build up behind upstairs bar. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in dishmachine at 0ppm chlorine. CDI- PIC repaired machine to provide correct concentration of sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top layer of sliced cheese in prep cooler at 50F. All other products in prep cooler were 45F or below. CDI-Cheese was voluntarily 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 cut lettuce in prep cooler cut on Saturday, with no date mark. CDI-Lettuce was voluntarily discarded by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu missing the REMINDER next to salmon. VERIFICATION REQUIRED BY 10/29.

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 container of rice sitting out on prep table at 100F. CDI- Reheated rice to 165F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles and metal shakers not labeled to indicate contents. CDI-Containers were labeled.

.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in handsink behind upstairs bar.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall joint missing between walls by can wash. Observed wall damage behind prep sink in kitchen area.

2-102.12 Certified Food Protection Manager - C At least one person on site at all times in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no manager on-site with certification. PIC, Gus Stamoulis, arrived during inspection with certification. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Handwashing sinks shall be easily accessible at all times for employee use. Observed garbage can blocking handwashing sink in kitchen. CDI, operator relocated garbage can.

/3--402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Provide parasite destruction letter for fish offered undercooked to consumers. Observed no parasite destruction letter available for salmon that was offered undercooked according to operato. Verification required by 4/6/14

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed a container of raw chicken stored on top of sauce in flip top prep refrigerator. Observed 1 open package of calamari stored on top of ready-to-eat french fries in reach-in freezer. CDI, operator relocated foods for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Provide sanitizer at proper concentration. Observed chemical dish machine not providing proper sanitizer concentration. CDI, operator switched to single-service disposable products until dish machine repaired. Observed 2 spray bottles of sanitizer above required concentration. CDI. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean tea urn nozzles at required frequency. Observed tea urn nozzles stored as clean but soiled with black residue. CDI, equipment relocated for cleaning.

3-501.14 Cooling - P Potentially hazardous food shall be cooled from 135 degrees F to 70 degrees F and below and from 70 degrees F to 45 degrees F in 4 additional hours. Observed mashed potatoes covered in container, cut cabbage and potatoe salad in covered containers above 45 degrees F that operator stated was in unit overnight to cool. CDI, operator voluntarily discarded foods.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be hot held at 135 degrees F or above. Observed mashed potatoes and 2 containers of rice hot held below 135 degrees F. CDI, operator reheated foods.

7-102.11 Common Name-Working Containers - PF Toxic substances and sanitizer shall be labeled by common name of substance. Observed several spray bottles of toxic substances not labeled as required. CDI, operator labeled containers.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed foods cooling in covered containers. CDI, operator voluntarily discarded foods.

3-501.13 Use approved thawing methods. Observed meat thawing at drainboard of prep sink. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer in between uses. Observed 2 wet wiping cloths on counter surfaces.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed split gasket on refrigeration door. 4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of cracks. Observed 1 fryer basket in poor repair. CDI, PIC removed fryer basket from use.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed standing water below ice machine downstairs. Observed soil and food debris accumulating on shelves throughout kitchen. 6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed ceiling tiles missing above ice machine. Repeat. Observed some wall damage in kitchen area.

General Comment: 2-401.11 Eating, Drinking, or Using Tobacco - CEmployee beverages shall be located so that contamination of equipment and food is prevented. Observed 1 employee beverage located over 2 door cooler behind upstairs bar. CDI, operator relocated beverage.

2-301.12 Cleaning Procedure - PUse proper procedures when washing hands. Observed 1 food employee wash single-service gloves. CDI, employee removed gloves when rewashing hands.

General. Comment: 3-402.11 Parasite Destruction - PProvide parasite destruction statement for undercooked salmon offered on menu. Observed no parasite destruction letter or information provided on menu that the salmon was frozen to destroy parasites. CDI, operator stated they will not serve fish undercooked until proper documentation is obtained.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 container of chicken hot held at 61 degrees F. CDI, operator reheated chicken on grill to proper temperature.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 1 container of beef tenderloin, 1 container of beef steak, 1 container of ground beef, 2 containers of raw chicken, 1 container of gyro meat, and 1 container of filafo above 45 degrees F and unit holding an ambient air temperature of 53 degrees F as indicated by thermocouple. CDI, operator voluntarily discarded all foods except the container of ground beef and 2 containers of chicken that operator stated was recently prepared and placed inside unit.

3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed rice cooling at room temperature at prep unit in a tightly covered container. CDI, cover removed and rice placed on ice

3-302.12 Food Storage Containers Identified with Common Name of Food - CContainers storing dry ingredients that are not easily identify able shall be labeled by common name of food. Observed several containers of flour and other dry ingredients not properly labeled.

3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils properly and in a clean, dry area. Observed bowls and plates being used to dispense food and no handle on utensil. Observed 2 ice scoops stored in an undrained container collecting water and other debris at downstairs ice machine and at bar.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed low reach in refrigerator not holding proper temperature and displaying an ambient air temperature of 53 degrees F. Operator called a refrigeration company, CC Dixon , to schedule repair for unit during inspection.

6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several damaged ceiling tiles in restrooms and in kitchen. Replace.6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed soil buildup and grease buildup on fryer units and cooking equipment upstairs.

PIC was unable provide documentation of employee health training or able to demonstrate knowledge of an employee health policy. (RV) Facility to provide documentation with in 10 days.

Maintain food contact surfaces clean to sight and touch. Observed build up on a soda gun. CDI cleaned and sanitized.

Facility has no consumer advisory for undercooked steak, chopped steak, london broil and salmon. Advised on proper menu statement and disclosure. (RV)

Label all working containers of chemicals. Sanitizer not labeled (REPEAT).

Order meats according to final cook temp once opened in the freezer.

Only plain wedding bands allowed on food employees. Observed chefs with watches and bracelets.

Maintain in use wiping cloths in sanitizer without soap and labeled.