LA SHISH KABAB

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. OBSERVED sauce dumped in hand sink. CDI. PIC cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw burger, raw chicken, commingled with ready to eat food in the freezer. CDI. PIC rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salad. Cooling in the display case. CDI. PIC removed to the 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food must be stored at least 6 inches off the floor. CDI - PIC moved containers to shelf.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Scoop stored in 80F water beside grill. In-use utensils may only be stored in water if the water is maintained above 135F. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler door is torn and needs to be replaced. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed both handwashing sinks blocked. CDI Employee moved objects and cart in front of the sinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes above washed and peeled cucumbers. CDI PIC corrected storage order. 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 plastic containers stored as clean with sticker residue on them. CDI PIC moved containers to 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a tub of lamb roasts above 41F in the WIC. PIC stated that they were thawed out at 8 am this morning. CDI PIC put lamb in the freezer and cooled down to 41F during inspection. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of oven degreaser in 3 comp sink while employee was actively washing. CDI PIC put degreaser in chemical storage.

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 salt container not labeled. CDI PIC labeled container.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed facility has an unlocked chest freezer that is accessible to customers. EHS advised that it must be kept locked or moved out of the customer seating area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service containers on the floor in the back storage room. CDI PIC put boxes directly on top of other boxes that were at least 6 inches off the floor.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee actively washing without the rinse compartment set up. CDI PIC educated employee on have wash, rinse, and sanitizer compartments set up.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed kofta at 48F with approximately 15 mins left in cooling window. CDI: Kofta was placed in freezer to cool. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes and sliced cheese holding above 41F inside prep top/unit. Ambient air of unit was 45F. 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 hummus cooling at a rate of 0.02F/min inside container covered with Saran Wrap. Observed raw chicken cooling at a rate of 0.04F/min inside container with Saran Wrap. Observed kofta cooling inside display case. CDI: Saran Wrap was removed from containers. Facility has completed risk control plan for cooling methods, facility had improved greatly during risk control plan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of unit and doors not able to fully shut. Repair.

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 near reach in freezers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over salads inside reach in freezer. Items were removed from hermetically sealed packaging. CDI: Salads were relocated. For more information on food storage order 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. Observed dish machine at 0ppm chlorine after running multiple cycles. Sanitizer bucket was empty. CDI: Bucket was changed, line primed, new concentration is 50ppm. 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 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse metal pan then place as clean without sanitizing. CDI: Employee placed metal pan in sanitizer. 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 .

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 falafel mix cooling at a rate of 0.04F/min inside ziploc bags in walk in cooler. Items were placed in reach in freezer to cool. VERIFICATION REQUIRED. Due to repeated violations, risk control plan may be implemented upon visit. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and metal bowls wet stacked.

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 missing floor tiles near dish machine. Repair.

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 kofta and grape leaves cooling at a rate 0.02F/min. Kofta was cooling in wrapped tightly in Saran Wrap and grape leaves cooling in container covered in Saran Wrap inside display case. CDI: Items were moved to reach in freezer 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed lamb thawing in stagnant water in prep sink above 70F. CDI: Lamb was moved to walk in cooler.

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 2 dented cans of tomato sauce being stored with other cans for facility use. CDI: cans were relocated to be sent back for credit.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near reach in freezers and dish machine. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over falafel inside reach in freezer. Both items had been removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order 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. Observed dish machine at 0ppm chlorine after running multiple cycles. Sanitizer bucket was empty. CDI: PIC changed sanitizer bucket, primed machine, concentration is now 50ppm. 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 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse utensils then place as clean without sanitizing. CDI: Food employee sanitized utensils. 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with purple chemical without label. CDI: PIC labeled item.

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 lettuce cooling at a rate of 0F/min in large portion. Observed ground beef cooling at a rate of 0.08F/min inside display case. CDI: Lettuce was split into smaller portions and ground beef was placed in reach in freezer 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 6-501.11 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/missing floor tiles near reach in freezers. PIC stated they have contacted contractor for repairs. Points not escalated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed raw meats holding above 41F in display cooler (see temperature chart). - CDI - PIC moved raw meats to other refrigeration unit until unit can be repaired. Follow up visit required. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of yellow chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle ‘degreaser.’

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 chickpeas stacked and covered with plastic while cooling in large, deep, metal containers in WIC. Also observed ground chicken with onions cooling while covered with lid in a deep, plastic container. - CDI - Education provided. Do not cover or stack items while cooling. Use shallow pans and utilize reach-in freezer as needed. PIC moved items to freezer to quickly 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged floor tiles throughout facility. Repair or replace damaged floor tiles. Also observed damage to wall above prep sink. Repair wall. - *NOTE: PIC stated contractor has been contacted for repairs. Contractor not available until December. No point escalation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw ground beef stored on top of Greek yogurt in walk-in cooler. - CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 various condiments stored in squeeze bottles lacking labels on the bottles.

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 residue and debris buildup in the bottom of reach-in freezer units. Clean and increase cleaning frequency to maintain clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged floor tiles throughout facility. Repair or replace.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee belongings (cell phone and umbrella) stored with dry goods.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at from prep unit underside. EHS explained to PIC that containers of water used for storing utensils shall be maintained at 135F.

Repeat:4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) metal containers stacked while wet. CDI - metal bins were separated out to air dry effectively. 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 four (4) stacks of single service items at front prep areas with exposed food contact surfaces. CDI - single service articles were inverted to prevent potential contamination.

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 cardboard sheets stored on shelving throughout kitchen, namely at chemical storage in the dry store area, and at single service and spice shelves at the front prep and grill areas. Remove cardboard and, if solid surfaces are necessary, replace with smooth and easily cleanable non-absorbent surfaces, such as cutting boards.

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

Repeat:4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet. CDI, items removed for air drying.

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 plastic container with sticker residue on outside stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 on between fryers and grill and on floor. Need cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stack of buckets blocking access to hand sink in back. CDI, items removed.

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 . Observed soiled pans stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salad cooling at slow rate. PIC states salad was placed in walk in cooler an hour before the inspection started. CDI, salad placed on flat sheet pan on speed rack to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked gyro meat and salad cold holding above 41F. CDI, items placed in freezer to cool.

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 falafel, cooked ground beef, and hummus. PIC states beef was cooked last night and other items prepared today. CDI, items date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salad cooling in packed bus tub. CDI, salad placed on sheet pan to cool. Observed salad drop to 43.0 at end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near back hand sink area and at mop sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. CDI, items separated to facilitate air drying.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed dirty washing solution at 3 compartment sink. CDI, sink drained and filled with clean washing solution.

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 soiled interior on display case and build on speed rack where clean sheet pans are stored. Need cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in front of hot cabinet near grill, along the edge near reach in freezers, under the hand sink near WIC, and loose base board tile behind dish washing machine. Observed damaged wall near entrance to dry storage area. Need repaired. 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 in back prep area and under equipment. Need 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 Observed PIC without certification. PIC states owner is out but will be back later this afternoon.

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 . Observed gum stuck to stacked utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed falafel and salad cooling at slow rate. Employee states salad started cooling at 12:45 and falafel started cooling at 1:30. CDI, items portions reduced and placed on shallow pans to facility cooling.

Repeat: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed falafel and salad cooling in packed covered containers. CDI, items reduced to smaller portions on shallow pans and uncovered.

4-202.11 Multiuse 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 damaged and warped utensils stored ad clean. CDI, items discarded by PIC.

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 on new requirement.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed salad cooling at slow rate. CDI, salad divided into smaller uncovered portions for faster cooling.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed salad cooling in packed and covered bus tubs. PIC states salad was prepared before start of inspection. CDI, salad split into 2 half full bus tubs and left uncovered.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at ambient temperature. EHS explained to PIC that containers of water used for storing utensils shall be maintained at 135F.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged base board at lower left side of corner grill. Observed cracked floor tiles by 2 door reach in freezer. Need repaired.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee soil gloves and return to grill line to cook. CDI, gloves discarded, hands washed, and new gloves donned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use/single service utensil on floor at dry storage. CDI, items relocated.

4-502.11(A) Maintain utensils in good repair. Observed melted handles on utensils. CDI, items discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato and tomato cucumber salad cold holding above 41F. PIC states all foods are cooled at walk in and freezer before placing in coolers and prep unit. PIC states food was prepared at 10 AM. Observed internal temperature of prep unit at 47F. CDI, items moved to freezer to cool. Foods reached 41F by end of inspection. PIC called in maintenance request for prep unit. PIC requested technician to service prep unit during inspection. Internal temperature of prep unit after service at 42F and dropping.

3-501.13 Use approved thawing methods. Observed frozen beef thawing in still water. CDI, water drained and beef placed under running water.

Repeat: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed container with no handles in grounded sesame seed.

4-501.11 Maintain equipment in good repair. Observed damaged sliding door at display case. PIC states facility has ordered new door and is waiting for arrival. PIC states order has previously ordered new sliding door but company had sent the wrong size and had to return. Observed prep unit with internal temperature of 47F. CDI, PIC called in maintenance request for unit. Repair technician arrived and serviced unit during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in metal bowl double covered with saran wrap. EHS explained to PIC that foods shall remain uncovered when cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around handwash sink near veggie prep sink.

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 bowl with no handles being used for lentils and ground sesame seeds. CDI, items removed.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed melted plastic utensil being used for rice. CDI, voluntary discard by PIC.

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 between fryers and grill. Needs cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed babaghanouj cooling in walk in cooler at a rate of .06 F/min. CDI: Product moved to reach in freezer and uncovered to cool. See #31.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler near grill holding food above 41F. CDI: Refrigeration tech came during inspection and adjusted coolant levels. Cooler began to drop toward 41F during inspection. All TCS food was rapidly cooled in freezer and then held in sliding door display cooler.

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 babaghanouj cooling in deep, tightly covered containers in the walk in. CDI: Product was relocated to reach in freezer and uncovered to cool. EHS suggests refrigerating ingredients prior to mixing. REPEAT VIOLATION Some improvement as all cooling is being done in the walk in cooler now. No hot foods improperly cooling.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed only ingredients and common name of the food on dessert bars out for retail sale. CDI: Bars were moved to behind the counter for sale to eliminate need for labeling. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on squeeze bottles of oils throughout kitchen.

4-501.11 Maintain equipment in good repair. Observed sliding door on white display cooler damaged and held together around edges with duct tape. PIC stated that he has already ordered a new door and is waiting for its arrival.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ziploc bag of frozen ground meat above falafel in reach in freezer. CDI- meat relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observe 0ppm dispensing from undercounter dish machine. Verification Required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of chicken in hot holding unit 131-134F. CDI- Chicken reheated to 183F, covered and placed back in hot holding cabinet.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one spray bottle of quat sanitizer more than 400ppm. CDI- bottle was dumped and refilled. Facility uses pre-made quat sanitizer and should not need to mix or dilute solution.

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 squash in covered plastic containers in glass display case 45-60F that was cooked earlier today. CDI- squash was placed flat on tray and brought to walk in cooler to rapidly chill.

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 grease residue on magnetic strip being used to hold knives near shwarma.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some cleaning needed under front grill area and around panini press. Observed caulking at food prep sink backsplash area no longer smooth and easily cleanable.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device at faucet of can wash. Verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observe lids broken off of dumpster.

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 tile around faucets at can wash damaged. Observed wood block under leg of grill stand in front.

3-501.13 Use approved thawing methods. Observed thawing at room temperature for raw ground beef at beginning of inspection. -.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone charge on prep table where vegetable cutting taking place. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P Observed items greater than 41 degrees but less than 45 degrees in front display and in walk in cooler. -0 points-

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 caulk at prep sink in need of replacement.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in walk in tightly covered . CDI vented to cool properly.

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit in need of changing.

4-501.11 Maintain equipment in good repair. Observed door on display case held together with tape and in need of repair.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed door in rear storage area in needof repair from attempted break in.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door at rear storage area damaged due to break in and open to allow insect entry. PIC has ordered the door to be replaced.

2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee handling raw chicken take off gloves then proceed to don new gloves. Observed food employee touching raw chicken with gloves on then turn around to grab onions. CDI Food employee stopped both occasions and directed to wash hands. At time of inspection observed food employees in back room working with raw product not wearing gloves then proceed to don gloves when inspection began without washing hands. Make sure food employees are trained gloves usage requires clean hands when changing task from raw products.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken being stored above ground beef. Observed raw chicken being stored above cooked chicken and on top of a box of cheese. CDI Raw chicken was moved to bottom shelf from above ground beef. Cooked chicken was discarded due to raw chicken juice contaminating product.

7-209.11 Storage-Other Personal Care Items - C Refers rule back to 6-305.11 Lockers or suitable facilities shall be provided for the storage of employee possessions. Observed hair shampoo and conditioner being stored on shelve above open spices. CDI Items were relocated.

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 containing aqueous solutions and oils not labeled. Observed spice containers not labeled. Make sure to label all working containers of food once removed from original packaging. REPEAT Points not escalated, observed more than 50% labeled and confusion about labeling oil bottles.

4-501.11 Maintain equipment in good repair. Observed display case being held together with tape and not in good repair. Make sure to keep in good repair. REPEAT Points backed out due to food establishment correcting other issues.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in restrooms. Make sure to keep in good repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding hot at <135F today- cdi put on time 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 spices, sugar, and flour not labeled today. cdi labeled during inspection.

4-501.11 Maintain equipment in good repair. The base of the Robo coupe is in bad repair and the display case door is taped and in bad repair. thank you for replacing the robo coup container and blade.

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

6-303.11 Intensity-Lighting - C Light is out in the reach in freezer.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Keep raw animal foods stored below all ready to eat foods- observed raw chicken stored with cheeses and other non-raw meat items. Both chickens moved to chicken rack on bottom shelf today.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwasher at 0ppm. Concentrate bottle was empty- replaced adn corrected today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Make table was holding foods at >45F- discarded. Repairman called- VR in 10 days.

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 feta with no date- back dated today.

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

4-501.11 Maintain equipment in good repair. Display door is broken-replace. Robot coupe lid is cracked and a rice pot was in bad repair. Rice pot discarded.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster missing drainplug.

3-302.11(A) Separate the different types of raw animal foods. -P There was much better separation of raw meats and RTE, but still: Observed raw lamb in a baggy and raw lamb skewers stored over sauces today- moved so that it is not above these items, and instead was stored with other raw meats to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies around the 3 comp. sink today. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Repair back door so that daylight cannot be seen through.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a small amount of build up on the clean dish air dry rack.

4-501.11 Maintain equipment in good repair. Observed a taped cooler today- repair door- PIc states taht it is on order.

Observed no certified food protection manager onsite upon arrival while food prep was taking place. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF Provide a sign instructing customers to get a clean plate with each trip to the buffet.

Observed raw chicken in a bus tub stored over raw lamb. Chicken moved to the bottom. Observed raw lamb stored above a container of yogurt- raw lamb moved to the bottom shelf. Observed raw chicken stored over cooked meat- cooked meat moved to the top shelf to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed cornish hen and sliced chicken in the hot boxat <135F- both products reheated during the inspection to correct. In discussion with the PIC, it was said that these are par-cooked, which is not allowed. Be sure that both the cornish hen and the schwarma meats meet their full cook temperature of 165F or more before being cooled down or hot held. Employees must use thermometer to ensure internal cook temperatures are met on all meats. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed sanitizer concentrate that is used on the customer tables only, labeled as sanitizer- label changed to table cleaner to correct and be more clear to employees. Observed degreasor in a spray bottle not labeled- labeled during inspection. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed beef thawing at room temperature today- moved to the prep sink where cold water was run over top of it to drain. 3-501.13 Use approved thawing methods.

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

Observed a hole in the tile at the canwash spigots and at the front handsink. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

. 3-302.11(A) Separate the different types of raw animal foods. -P Plastic tub of raw chicken stored above raw lamb in walk in cooler. CDI - Cooler rearranged with correct storage order.

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 Bowl of cooked ground beef cooling while tightly wrapped in walk in cooler. CDI - Wrapping was ventged to allow proper cooling.

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in freezer door and low prep cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of crumbs and food debris from low prep cooler gasket.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink at arrival. CDI by providing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw uncovered hamburger patties stored over tied bags of bread and a tied bag of raw chicken stored inside a box of frozen vegetables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes and shredded lettuce stored on the flip top cooler for service above 45F (see temperature observations chart). CDI by moving into the walk in cooler. PIC explained that these products were prepared this morning. Explained that products should be stored for service only after the product has reached proper 45F and below temperatures. Recommended cooling inside the walk in cooler instead of the prep cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils not labeled. CDI by labeling all by departure. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed not all packaged desserts with ingredient labels showing allergens. Those missing labels were voluntarily removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls. pots and metal pans stacked while wet. REPEAT.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present during the inspection has food protection manager certification. Certified manager David not present. Left ANSI accredited training information.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Employee preping parsely with bare hands; PIC indicated that parsley is washed after it is cut. CDI - Employee donned gloves to continue prep.

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 Roast chicken cooling in walk in cooler in tightly wrapped pan. CDI - Pan vented to allow cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few pans wet stacked on the drying rack. Separate to allow air drying.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed kitchen staff remove utensil fromthe prep sink then don gloves without washing hands first. CDI - Reminded staff to always wash hands after contaminating and before donning gloves.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Kitchen staff rinsed gloved hands off in the prep sink. CDI - Staff instructed to remove gloves and wash hands when gloves are soiled; gloves discarded and hands washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw ground meat kababs stored on top of ready-to-eat yogurt drinks in walk in cooler. CDI - Meat kababs reloacted. 3-302.11(A) Separate the different types of raw animal foods. -P Tubs of raw chicken stored above unopend boxes of raw lamb. CDI - Instructed PIC to rearrange with chicken on the bottom.

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 Hummis made today placed in the display cooler to cool and still at 48. CDI - Product reached 45F by the end of the inspection.

General Comment: 3-602.11 Food Labels - PF. All foods that have more than two ingredients and are available for self service shall have a list of ingredients. Observed no list of ingredients on the bachlava dessert. Observed list of ingredients on all of the other deserts available for self service. CDI by instruction.

General comment: 3-602.11 Food Labels - PF. All foods available for self service shall have a list of ingredients labeled on the product. Observed no label on the harissa desserts. CDI- desserts were moved behind the counter until labels are created.

General Comment: 5-501.17 Toilet Room Receptacle, Covered - C. Observed no covered receptacle in the bathroom.

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

All scoops shall be stored with their handles up and out of the food. Observed the handle of the bean scoop in the beans. CDI- handle was turned upright with the handle up and out of the food.

Employee personal items shall be stored in a designated area away from food and food contact surfaces. Observed an employee cell phone being stored with the knifes in the kitchen. CDI- cell phone was removed.