GRECO FRESH GRILLE

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap at handwashing sink in kitchen. CDI, soap provided.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed blanched fries cooling at 83 degrees F at initial temperature and at 2nd cooling temperature remained at 83 degrees F in deep covered and deep containers in 2 door reach in refrigerator. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, fries relocated to uncovered shallow sheet pans to rapidly cool in walk in cooler. Proper cooling equipment and methods discussed with PIC. Risk Control plan to be requested next inspection if facility not in compliance with cooling. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed written procedures state that label with start and end time used to record TPHC time for blanched fries. Observed only start time on label and not end time. CDI, new label provided to include start and end time per written procedures.

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 blanched fries cooling at 83 degrees F at initial temperature and at 2nd cooling temperature remained at 83 degrees F in deep covered and deep containers in 2 door reach in refrigerator. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, fries relocated to uncovered shallow sheet pans to rapidly cool in walk in cooler. Proper cooling equipment and methods discussed with PIC. Cooling handout reviewed with PIC. Risk Control plan to be requested next inspection if facility not in compliance with cooling. 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. Observed seasoning oil not labeled. Repeat.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed soiled and used bowl stored on top of clean equipment.

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 sticker residues on outside of clean pans.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw lamb over RTE food in walk in cooler. Observed raw shell egg over feta cheese in tall reach in refrigerator. CDI, foods relocated for proper storage . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed a piece of grilled chicken not cooked to 165 degrees F. CDI, chicken placed back on grill to continue cooking to greater than 165 degrees F. See temperature observation chart.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice placed in flop top prep refrigerator from prior night at 44 degrees F in deep container. CDI, rice voluntarily Discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed rice placed in flip top prep refrigerator to cool from prior day at 44 degrees F. CDI, rice voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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. Observed oil container not labeled.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife wedged in soiled area of prep refrigeration and wedged on side of equipment. Observed bowls used as scoops.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed blanched fries cooling at 78 degrees F and only drop to 77 degrees F at 2nd cooling recording. Cooling calculation indicated method not effective to reach cooling parameters. Observed chicken cooling in deep covered container in 3 door reach in at 82 degrees F. CDI, fries and chicken transferred to shallow uncovered pans in walk in cooler. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed raw chicken and Taziki sauce cold held between 43-44 degrees F. CDI, sauce relocated to walk in cooler to rapidly cool. 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 Observed blanched fries cooling at 78 degrees F and only drop to 77 degrees F at 2nd cooling recording on rack at ambient room temperature near 3 compartment sink. Cooling calculation indicated method not effective to reach cooling parameters. Observed chicken cooling in deep covered container in 3 door reach in at 82 degrees F. CDI, fries and chicken transferred to shallow uncovered pans in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife wedged in soiled area of prep refrigeration and wedged on side of equipment.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Wooster paint brush use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and raw salmon stored above ready to eat vegetables. 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 chicken slicer stored as clean with visable food debris. CDI- PIC took item to 3-compartment sink to be re washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cut lettuce in the 3 door RIC prepped on 3/28 holding temperature at 44F. CDI- PIC voluntarily discarded the cut lettuce. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tzatziki sauce and lamb in RIC and lamb on grill line holding over 41F. CDI- Tzatziki and lamb in RIC were voluntarily discarded and lamb on grill line with rapidly cooled in reach in freezer as it had been on the line for 2 hours. 3 day VR Required. See comments. 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 Observed lettuce cooling in a deep bus tub and tightly wrapped in plastic with another bus tub stacked on top. EHS provided education on proper cooling methods. CDI- PIC voluntarily discarded the lettuce. EHS suggested that the facility utilize shallow metal pans for cooling. 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. Observed walnuts, rice and bottles on the cook line without labels. CDI- Food employees labeled the products.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several containers with scoops that have no handle. EHS advised that all scoops need to have handles and that the handles need to above the products.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal and plastic containers stacked wet in clean dish storage. **REPEAT**

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service items stored on the floor of dry storage closet. CDI- PIC corrected storage order and placed the items at least 6 inches above the ground.

4-501.11 Maintain equipment in good repair. Observed rusting on under prep table shelves and prep table legs throughout facility. Repair or replacement needed. **REPEAT** 4-501.11 Maintain equipment in good repair. Observed the 2 door reach in cooler closest to the prep line holding temperature above 41F. Facilities 3-door reach in cooler is maintaining temperature above 41F as well. See temperature chart. Repair these units as soon as possible. 3 day VR. 4-501.11 Maintain equipment in good repair. Observed a leak in the WIC. Repair.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of garlic powder being stored on the floor in back prep area. CDI - PIC moved to appropriate location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans wet stacked while stored as clean in dish pit area. Ensure all equipment is properly air dried before stacking together. Repeat.

4-501.11 Maintain equipment in good repair. Observed rusting on under prep table shelves and prep table legs throughout facility. Repair or replacement needed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on bottom and exteriors of RIC units. More frequent or thorough cleaning needed.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet tissue in only bathroom in facility during inspection. CDI - Employee restocked.

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 repackaged raw ground meat stored above repackaged raw salmon in freezer. EHS informed PIC that repackaged raw proteins must follow storage order even when in the freezer. CDI - PIC reordered storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated chicken noodle soup placed into hot holding at around 130F. CDI - Employee reheated soup to 165F before placing back into hot holding.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed lettuce cut on 6/30 cooled in RIC in a plastic tub wrapped in plastic wrap at 44F. PIC voluntarily discarded. Observed french fries on speedrack in WIC not cooling quickly enough to meet proper cooling parameters. Employee moved fries to reach in cooler. Risk Control Plan paperwork provided to PIC. Repeat. 72 hour VR required to ensure Risk Control Plan has been properly filled out. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed French fries in WIC, and multiple TCS foods such as house made dressings, hummus, cut lettuce, shredded cabbage, and tomatoes in prep unit not baring label indicating date of preparation. CDI - All food items had been pulled from a larger "mother" container in RIC that bared date label, so PIC was able to verify preparation date of all items and labeled them accordingly. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed unapproved WIC holding at 48F during inspection, with blanched fries being stored inside to cool. Code enforcement paperwork provided and maintenance called during inspection. EHS allowed PIC to move blanched fries to RICs until WIC is handled. Failure to contact Code Enforcement may result in Permit action as equipment was not previously approved. 10 day VR required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans being stored as clean stacked together while still wet. Ensure all utensils are dry before stacking together.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use milk carton being stored as clean in dish area. PIC stated that they use it to store spicy feta dressing. EHS advised PIC against its use. PIC voluntarily discarded.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P - Observed food employee sneeze and cough but not wash hands. CDI, employee washed hands.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed metered faucet not providing 15 seconds of continuous flow in restaurant

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 stored over raw lamb in stand up reach in refrigerator. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed grilled chicken cooling in tightly covered container at 76 degrees F at 1:58pm. At 2:41 chicken was at 74 degrees F. Observed recently prepared lamb cooling in deep covered container at 46 degrees F at 1:54. At 2:35 lamb remained at 46 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, foods transferred to shallow uncovered containers to rapidly cool. Repeat. Risk Control Plan to be requested if cooling not in compliance next inspection. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed employees placing fries back in reach in refrigerator after holding on TPHC. CDI, fries voluntarily discarded and proper time labeled per written procedures.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P - Observed employee medication stored over prep table. CDI, medicine relocated for proper storage.

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 tightly covered container at 76 degrees F at 1:58pm. At 2:41 chicken was at 74 degrees F. Observed recently prepared lamb cooling in deep covered container at 46 degrees F at 1:54. At 2:35 lamb remained at 46 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, foods transferred to shallow uncovered containers to rapidly cool. Repeat. Risk Control Plan to be requested if cooling not in compliance next inspection. 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 raw pork thawing on shelf near prep area in kitchen . CDI, pork relocated to reach in refrigerator to thaw.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing before proceeding to handling clean single-service articles. CDI, employee rewashed hands.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed metered faucet not providing 15 seconds of continuous flow in restaurant.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed dishwasher wash and rinse but not sanitize cutting board and knife when manually washing equipment. CDI, equipment relocated to be sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed grilled chicken prepared and cooling at 87 degrees F at 11:52. At 12:26 chicken was cooling at 81 degrees F on sheet pans on rack at ambient room temperature in kitchen. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow pans and placed in tall reach in freezer. Cooling method handout provided to PIC. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed flip top prep refrigerator showing ambient air temperature of 41 degrees F. However, TCS foods in flip top prep refrigerator were between 43-52 degrees F. CDI, all TCS foods in unit from prior day and over 4 hours voluntarily discarded. Items in unit from today placed on TPHC. Visit needed to ensure long term compliance and calibration of prep refrigerator to ensure equipment mantaining TCS foods at 41 degrees F and 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed blanched fries held on TPHC but marked for 3 hour discard time. TPHC procedures state hold time is for 2 hours. CDI, label updated to provide correct discard time.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottles of chemicals stored over single-service utensils on rack. CDI, chemicals relocated for proper storage.

Observed grilled chicken prepared and cooling at 87 degrees F at 11:52. At 12:26 chicken was cooling at 81 degrees F on sheet pans on rack at ambient room temperature in kitchen. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow pans and placed in tall reach in freezer. Cooling method handout provided to PIC. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean metal strainer stored in splash zone of 3 compartment sink.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed acting PIC unable to give food employees corrective action on priority and priority foundation items during inspection such as what to what to do with tzatziki sauce being out of temperature in flip top cooler, what to do with grilled chicken improperly cooling and cooling rate not being met, and corrective action on soiled top with chicken debris stored on hand sink. REHS gave all corrective actions during inspection. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed back hand sink nearest prep table used to store a large top with raw chicken debris on top while food employee prepared raw chicken on prep top counter beside hand sink. CDI-REHS provided education to food employee and food employee removed top and sanitized hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap containers in unisex single stall restroom hand sink. CDI-food employee provided hand soap for hand sink at restroom.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed grilled chicken cooling in reach in cooler with top on and not meeting the cooling rate. CDI-lid was removed for rapid cooling. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of Tzatziki sauce as well as a large over full container in flip top cooler at 56F. Food employee stated sauce was removed from reach in cooler and could have went out off temp during the rush and transfer into the flip top coolers. CDI-sauces were placed in shallower containers and placed in freezer for rapid cooling. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Food employee stated that angus burger on posted menu could be undercooked or cooked to a customers liking but angus burger does not have an asterisk beside item nor is there a disclosure or reminder on menu. VR-A verification visit will be conducted within 10 days to verify amendment to menu including an asterisk beside angus burger with a disclosure and reminder statement on menu as well. 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf

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 grilled chicken cooling in reach in cooler with tight fitting lid on. CDI-food employee removed lid for rapid cooling. 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. Observed working squirt bottles near grill and flip cooler without labels.

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 cleaning needed on reach in cooler and flip top cooler doors, openings, and handles as well as inside of units on unit surfaces.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near back handsink and prep table area. Contact pest control for removal of small flies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing and handling food without hair restraint. -REPEAT VIOLATION-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surface of potato cuber stored clean with food debris. CDI-PIC placed potato cuber in 3 compartment sink. -REPEAT VIOLATION-

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 breast ambient air cooling while stacked on top of each while other in sheet pans on counter top. CDI-PIC unstacked and separated chicken breast and placed in reach in freezer for rapid cooling. -REPEAT VIOLATION-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing and handling food without hair restraint.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surface of potato cuber stored clean with food debris. CDI-PIC placed potato cuber in 3 compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of Tzatziki in the low boy and flip cooler and containers of burger patties and chicken kabobs in the cold drawer out of cold holding temperature (see temperature chart). PIC stated items were prepped two hours prior and placed directly in cold holding units. CDI-Items were placed in reach in freezer for rapid 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. Observed cooked chicken breast cooling stacked on top of each other ambient cooling on pan on counter top. CDI-PIC unstacked chicken breast and placed on two separate pans and placed in reach in cooler for rapid cooling. -REPEAT VIOLATION-

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 working containers near grill and flip cooler without labels.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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 vomit and diarrheal plan present at facility. Email of documents were sent previous inspection. CDI by education. 2017 food code change documents were emailed again to PIC. -REPEAT VIOLATION-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed large box of unwashed lemons over container of RTE garbanzo beans. CDI-PIC rearranged storage order.

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 on date marking please visit: http://meck.co/FoodSafety. Observed 4 containers of hummus and a container of blanched fries in RIC with no date labeling or out of date labeling. CDI-PIC discarded one container of out of date hummus and properly backdated all other containers with hummus and fries that were prepared yesterday.

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. Observed chopped grilled chicken in RIC with pink center. PIC stated that they partially cook their chicken. REHS informed PIC that a variance is needed because non-continuous cooking is a specialized process. CDI-REHS emailed documents for non-continuous cooking.

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 grilled chicken cooling on prep sink. Also observed 3 large containers of lettuce cooling in RIC with tight wrapping, 2 small containers of shredded lettuce cooling in RIC with tight lids, and multiple food items such as cut tomatoes, hummus, and cucumber sauce cooling in the flip top cooler and low boy. CDI-PIC removed lids and wraps from items in RIC as well as placed large containers of lettuce into smaller containers. PIC also removed items cooling in low boy and flip top cooler into RIC to properly cool.-REPEAT VIOLATION-

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 vomit and diarrheal plan present at facility. CDI by education. 2017 food code change documents were emailed to PIC. Please reach out with any questions or concerns you may have. - 0 -

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 blanched french fries cooling stacked in deep bus tubs in reach in cooler. CDI - Fries were spread out into smaller portions. EHS recommends use of freezer for quick cooling. Keeping a lesser quantity inside of the bus tubs allow for more air flow and quicker cooling. - 0.5 -

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bulk gyro thawing on drain board at prep sink. Observed shrimp thawing in prep sink without running water. CDI - Items were moved to cooler to finish thawing. Items must be thawed inside of cooler, or under running water. - 0.5 -

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). Observed employee drink stored above prep top. Observed employee food stored on top of plates next to prep top. Observed employee drinks stored above facility food items in reach in cooler. CDI - All items moved to bottom shelf, away from potential contamination. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed shredded cabbage, cut lettuce, chipotle hummus, feta cheese, chickpeas, stuffed grape leaves, spinach pie, taziki sauce, roasted red peppers, grilled chicken, gyro maintaining temperatures above 41F. See chart above. Ambient air temperature of stand up reach in by front handsink is reading 55F. Ambient air temperature of bottom reach-in unit is 41F. CDI - Lettuce, chipotle hummus, feta cheese, chickpeas, and grape leaves voluntarily discarded. All other items taken to freezer and other coolers for cooling. VR to be done by 7/1/21.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed tube of antibiotic ointment (personal item) stored in container with kabob skewers. CDI - Item removed and skewers voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on all equipment throughout kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed grilled chicken, roasted red peppers, sliced American cheese, raw shrimp, and lettuce maintaining temperatures 44F-50F. Items prepped an hour ago. CDI - Items placed in freezers for cooling. VR to be done by 2/7/21.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked rice with wrong date 1/21 but item was actually cooked on 1/27, and opened can of tomato sauce and grape leaves not date marked. CDI - Tomato sauce voluntarily discarded. Rice dated correctly and grape leaves dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fries placed on TPHC but item was not time stamped. CDI - Item time stamped. No signature needed due to COVID-19 guidelines.

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 several large deep plastic tubs of cut lettuce in cooling process in stand-up fridges but items dropped 0 degrees in 23 minutes. Items cooling from room temperature must cool at rate of 0.12 degrees per minute. CDI - Items uncovered, portioned out into two smaller portions and placed in freezers for quicker cooling. Items started cooling down at rate of 0.14 degrees per minute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all items in prep unit (hummus, feta cheese, cut lettuce, cut tomatoes, sliced tomatoes, taziki sauce, grape leaves, tomato sauce, rice, shredded mozzarella, chipotle hummus, chick peas, and spinach pies maintaining temperatures above 41F. See chart above. Ambient air temperature is 43F. CDI - All items inside the bottom reach in were voluntarily discarded. All items on the prep top was placed on TPHC and were discarded at 3:00pm. New time stamp placed for replenished items. TPHC template given to PIC. VR to be done by 11/1/20.

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 several large deep plastic tubs of cut lettuce in cooling process in stand-up fridges, as well as cut chicken and cabbage in cooling process covered and stacked up on top of each other. CDI - Items uncovered and portioned out into two smaller portions. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed insufficient cooling equipment for the volume of food in the facility (large batches of cut lettuce, fries, taziki sauce, and seasonal soup). VR to be done by 11/1/20.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of grape leaves stored on floor in back area by handsink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers wetstacking on drying rack. No signature needed due to COVID-19 guidelines.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT. Observed large trash bin blocking handsink in the back prep area. CDI - Trash bin was moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plain hummus, roasted red pepper hummus, cut lettuce, cooked rice, and cut cabbage maintaining temperatures above 41F. See chart above. PIC stated the prep unit broke down about an hour before EHS arrived on site and had already called for repairs. Repair person was already repairing the unit when EHS arrived at facility. Unit is still being repaired. VR to be done by 6/19/20.

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 REPEAT. Observed two containers of cut lettuce in cooling process in reach-in fridge covered tightly with plastic wrap. CDI - Items uncovered. No signature needed due to COVID-19 guidelines.

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 REPEAT. Observed food employee wash hands for less than 5 seconds, wash soap off hands immediately after putting soap on hands, and turn off faucet with bare hands. CDI - Employee educated on proper handwashing procedure. Employee rewashed hands properly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container sitting inside handwashing sink. CDI - Item removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P 3-202.15 Food packaging has be in good condition, intact and protect the food inside. -Pf Observed opened and dented can of tomato sauce that was opened yesterday. The remaining tomato sauce was left stored in the open and dented can, which was stored in the fridge overnight. Tomato sauce had some discoloration on edges. CDI - Item was voluntarily discarded. PIC educated on not using opened or dented cans for storage.

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 Obsered container of tomato basil with prep date 8/15. Item expired yesterday, 8/21. CDI - Item voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed four containers of cut chicken breast prepared an hour prior, sliced, and placed into covered metal containers and stacked on top of each other. CDI - Items were placed onto uncovered sheet trays and placed into freezer for quick cooling. Repeat violation, but much improvement since last inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 7 rags stored on countertops, box of gloves, and prep tops.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on all equipment, especially the exterior of freezers and fridges.

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 a food employee not vigorously rub hands for 10 to 15 seconds and employee turn faucet off with their bare hands instead of using barrier after washing their hands. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce such as lemons stored over ready to eat foods in reach in refrigerator. Observed raw shell eggs stored over produce in reach in refrigerator. Vr to ensure foods relocated and stored properly. Handout provided to PIC. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut cabbage, taziki sauce ovestacked in prep unit between 44-51 degrees F. Observed prepared cheese cold held at 45 degrees F in stand up prep unit. CDI, foods voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Per guidance from State, no points deducted on first inspection under new regulatory cold hold requirements of 41 degrees F and below.

7-102.11 Common Name-Working Containers - PF - Observed unlabeled spray bottle of bleach. CDI, spray bottle voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep containers of blanched fries, deep covered containers of recently prepared lettuce cooling in prep refrigerator. Observed chicken cooling on storage rack. CDI, chicken and fries relocated to shallow sheet pans to rapidly cool and lettuce transferred to shallow uncovered containers to facilitate heat transfer. Repeat. Use of proper cooling equipment such as freezer or commercial blast chiller discussed with operator, William Pahountis, to ensure TCS foods are cooling properly.

4-501.12 Cutting Surfaces - C - Observed cutting board with heavy scratches / scoring. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed broken gasket on door of flip top and tall reach in refrigerator.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed dietary supplements and gum stored over prep area behind counter. Repeat.

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 a food employee not vigorously rub hands for 10 to 15 seconds and employee turn faucet off with their bare hands instead of using barrier after washing their hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed some brooms stored in front of handwashing sink in kitchen. CDI, equipment relocated to provide access to handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open package of raw chicken stored over ready to eat foods in reach in freezer. Observed unwashed produce stored over ready to eat foods in reach in refrigerator. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed detergent water at 92 degrees F while employees were washing equipment. CDI by instruction for staff to ensure that hot water is at 110 degrees F minimum in wash vat when manually washing equipment. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed open package of mozzarella cheese not date marked and open on Monday according to PIC. CDI, employee voluntarily discarded 1 package of mozzarella cheese.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed blanched fries held using TPHC but no written procedures available for blanched fry process. CDI by instruction, handout provided to PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed several containers of cooked chicken cooling in deep covered container in reach in refrigerator behind counter. Observed deep bins of blanched fries cooling in tall reach in refrigerator. CDI, fries relocated to shallow pans. Ensure cooling is limited due to type and cooling equipment capacity.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths soiled and stored on waist of food employees.

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 used as scoop without handle in shrimp container at reach in refrigerator below grill.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed lotion and some medicines stored over prep table behind counter.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cup stored in the hand washing sink. CDI-The cup was removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep portions of chicken cooling with lids in the reach in cooler. It is not cooling adequately. CDI-The containers were placed into ice baths.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed no concentration of sanitizer at the sanitizer bucket. CDI-The solution was remade with the correct concentration of bleach sanitizer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed weak bleach sanitizer at the 3-compartment sink. There was equipment in the vat. CDI-More bleach was added to the compartment.

3-501.13 Use approved thawing methods. Observed raw meat thawing in the prep sink at room temperature. CDI-Cold water was turned on to properly thaw the product.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored unprotected at the register area. CDI-The cup sleeves were rearranged to protect all of the cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the flip top unit, the tall reach in coolers, and the reach in freezer. Have cleaned. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine. CDI-The ice machine was properly cleaned and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooling in the walk in cooler between 70-75F at 2:40pm. The product was prepared at 11:30am. CDI-The product was placed into ice baths for rapid cooling of the product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product holding above 45F in the flip top unit. CDI-All items were moved to the other reach in coolers and maintenance has been called for the unit and will be out today. A VERIFICATION VISIT WILL BE MADE MONDAY 8-28-2017 TO ENSURE THE UNIT HAS BEEN PROPERLY FIXED.

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 with lids and in thick pans. CDI-The lids were removed and the pans were placed into ice baths for proper cleaned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed the bottles with missing labels to indicate the product. Have labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the 3-door reach in cooler, and the bottom shelf where the to-go boxes are kept. HUGE IMPROVEMENT. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a box of raw lamb stored above tomatoes in the back 3-door reach in cooler. CDI-The box was moved to the lower shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the slicer with food buildup on the inside. CDI-The slicer was rewashed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board. It is no longer easily cleanable. Have resurfaced or replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside racks of the reach in cooler with the flip top unit, and buildup on the racks above the 3-compartment sink. Have cleaned.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee take raw chicken kabobs and place onto the grill, then immediately grab and handful of cooked chicken to place onto the grill. No hand washing and glove change took place. CDI-Had the employee remove gloves and wash hands.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed incorrect time label for the potato fries using TILT. On the TILT form, it states that the product can only be held up to 2 hours before discard. The time label indicated the product was placed at 11am, and the time of visit stated at 1pm. CDI-A new label was written for the new batch of potato fries that were placed onto time.

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 cabbage stored in the flip top unit still cooling. CDI-The product was placed into the 2-door reach in to fully cool down before using. Food must be fully cooled prior to using.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a red sanitizer bucket stored on the floor. CDI-The bucket was placed onto a shelf. 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 a plastic cup with no handle in the container of sugar. CDI-The cup was discarded. Only use scoops with handles, and store the scoop with the handle sticking out of the product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooving in the cutting board. Needs resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the spice racks, the racks above the 3-compartment sink, the inside of the reach in freezer, the rice and sugar container lids, and the outside of the ice machine (where the door lid meets the unit). Have cleaned

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC does not have CFPM certification. Person in charge shall have certificate during all hours of operation.

3-201.11 Use food from approved sources only.-P - 0 pts - Observed desserts in establishment from another store location without invoice. Ensure that that invoice is in place at all locations. CDI - Provided by owner.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed two small pans of lettuce reading 47-50F. CDI - Discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0pts - Observed one bucket on the floor.

5 5-501.11 Maintain equipment in good repair -. Repeat - Observed torn door gaskets throughout. Repair/replace. // Shelving overhead is rusting repair/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed cleaning needed on fan - shelving - lower portions of reach in units - gaskets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Kitchen hand sink observed with no paper towels. CDI- Placed paper towels in the holder during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Blanched fries held on time observed not marked with the time pulled from the cooler and the expiration time. CDI- Time placed on fries during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at the proper concentration. One sanitizer wiping cloth bucket observed at 0 ppm of chlorine.

5-501.11 Maintain equipment in good repair. Observed torn door gaskets •on 2 door reach in cooler behind register. Repair/replace. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the shelving above the prep sink in the kitchen. Clean regularly.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge serve safe certification expired. Must have an Ansi accredited food protection manager certification.

4-501.11 Maintain equipment in good repair. Observed 1 split door gasket on 2 door reach in cooler behind register. Repair.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge has serve safe that has expired.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed facility blaching fries. Facility must fill out a TPHC form and get approval from regulatory authority. Form given. Please fill out and return to inspector.

3-304.14 Wiping Cloths, Use Limitation - C: Sanitizer bucket concentration less than 50ppm. CDI-remade

4-501.11 Maintain equipment in good repair. Observed shelving rusting in cooler. Replace damaged fryer baskets.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Papertowel dispenser not functioning at rear handsink. CDI - PIC opened dispenser so papertowels are accessable.

General Comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf A couple of metal food pans stacked and stored as clean with visible food residue. CDI - Soiled pans sent to dish area for reprocessing.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed the person in charge today is not certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed the person in charge knew little about the employee health policy even though it was posted. Location of policy was pointed out to the PIC with instructions to learn and ensure employees also know.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the potato slicer on the wall at the prep sink with dried food debris on it. CDI - moved to the 3 compartment sink for cleaning.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer •in the 3 compartment sink was >200 ppm. Water added to dilute. CDI.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels not stored in sanitizer between uses.

2-102.11 Demonstration Ensure PIC has food safety certification. Observed PIC and only employee onsite did not have food safety certification.

3-301.11 Preventing Contamination from Hands Ensure no bare hand contact of ready to eat foods. Observed food employee cutting chcicken bare handed. CDI- hands washed, gloved donned

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed all foods in one refrigerator were at 51 F. Only cut leafy greens were present. CDI- removed to cool properly

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days) Observed blanched fries in cold hold unit from yesterday were not date marked. CDI0 date marked

4-501.11 Good Repair and Proper Adjustment-Equipment Ensure all refrigerato=ion equipment in operating properly. Observed one refrigerator cold holding at 51 F. Facility may not store TCS foods in this unit until operating properly.