ZEITOUNI MEDITERRANEAN GRILL

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 EHS observed marinated chicken skewers and diced tomatoes actively cooling at inadequate rates during inspection. EHS observed chicken skewers stored in large metal pan with tightly covered plastic wrap. EHS observed diced tomatoes in WIF originally, then product was moved while cooling into WIC. EHS observed tomatoes covered with tight fitting lid. CDI - PIC removed coverings from both items. EHS observed adequate cooling rate prior to end of inspection. (0.5) 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed large pot of chick peas soaking in water in front of three compartment sink. EHS observed no lid for chick peas. PIC stated chick peas are soaked for two-three hours prior to cooking into hummus. EHS advised to keep lid or covering during this soaking process to protect food from potential contamination from splash. CDI - PIC placed appropriate covering on food. (0)

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. EHS observed AV vent above three compartment sink soiled with dust debris. 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. EHS observedwall trimming located under WIF door rusting and breaking apart. EHS discussed issue with PIC during last inspection.REPEAT. (1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee phone stored on top of soap dispenser at back hand sink. CDI - PIC removed phone and placed in dedicated storage. (0)

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. EHS observed single service to-go boxes stored next to fryer. PIC stated boxes are used for fries. EHS observed to-go boxes stored where interior of container is exposed to potential splash from fryer. EHS advised to invert containers to protect interior. CDI- PIC inverted containers. (0)

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. EHS observed black residue and build up accumulating on gasket on WIC. Increase cleaning frequency to avoid accumulation, (0)

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. EHS observed broken tiles by three compartment sink and hand sink. EHS observed wall trimming located under WIF door rusting and breaking apart. EHS discussed issue with PIC during last inspection. PIC stated a repair technician stated to fix issue the WIF would need to be replaced. PIC stated they will attempt to cover rust with cover to allow for easy cleaning. REPEAT. (1)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed containers of hummus in reach in of make unit that failed to cool properly from being prepared the day prior. PIC stated this hummus was prepared yesterday and then is immediately portioned into to-go containers with tight fitting lids. PIC stated hummus was placed in make unit to cool over night. EHS observed containers above 41F, PIC stated items have not been removed from make unit since placed the following evening. CDI - PIC voluntarily discarded hummus due to missing cooling window. (1.5) 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 .

3-501.15 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 EHS observed containers of hummus still cooling from previous day. Hummus was placed in make unit in plastic containers with tight fitting lids to cool. EHS advised to cool hummus after being prepared prior to portioning into containers with lids. CDI - PIC voluntarily discarded hummus due to missing cooling window. (0) 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 .

4-101.19/4-202.16 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. EHS observed cardboard being used to line shelving for storing large metal pots that are used for cooking. EHS advised to removed cardboard due to being absorbent. CDI - PIC removed cardboard from use. (0)

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. EHS observed broken tiles by three compartment sink, the bottom wall section of WIC is beginning to corrode and become brittle and breaking apart, and exposed wall due to missing trimming mentioned on last report near hand sink area. Please repair. REPEAT. (0.5)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed fly trap and hand vacuum stored on surface of hand sink obstructing the right hand side of the sink. PIC stated these items were moved to hand sink while receiving a delivery. CDI - PIC moved hand vacuum and fly trap to appropriate storage area. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items above 41F in make unit and WIC. WIC ambient temperature observed at 48F. PIC stated WIC stopped working over night. Work order in place currently for 5 o clock. Facility will voluntarily close until repairs can be made. Facility shall not operate until WIC can sustain ambient temperature of 41F or permit action will occur. All TCS foods inside WIC and make unit were voluntarily discarded if beyond four hour window. 3-day VR required. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles of oil/various liquids on make line without proper labels. (0)

4-501.11 Maintain equipment in good repair. Observed three door RI cooler in disrepair. PIC stated cooler is used as storage but isn’t labeled in disrepair. EHS advised to label it specifically for extra storage if not intended to be fixed. EHS observed WIC in disrepair. Unit holding at 48F. Work order placed. (0)

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. EHS observed wall trimming missing around front hand sink wall exposing wood underneath. Please repair. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many stacked plastic containers stored as cleans which were stick with food debris and date mark sticker residue. CDI- Employee moves dishes to 3 compartment sink for re-cleaning and sanitizing. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus and sliced lettuce in back RIC above 41F. PIC states items were stored in WIC until this afternoon. EHS advises PIC not to overfill RIC, as it blocks proper air flow. (-1.5) CDI- PIC rapidly cools items back to 41F in WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.19/4-202.16 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 dry storage racks with rusted shelves, no longer able to be cleaned and sanitized. Replace at earliest opportunity. Also observed wet cardboard used as divider to separate chemicals for warewashing. Replace cardboard with smooth and cleanable divider for use near moisture. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep scoring. Resurface or replace at earliest opportunity. (-0)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed metal wok stored as cleans with substantial build up of grease deposits. Item should be removed from service if no longer cleanable, or cleaned to remove accumulated debris and grease. (-0)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sliced tomato in display case on TPHC not labeled for time. CDI- PIC labels lettuce for time. EHS advises that items on TPHC should have labels differentiating them from regular cold holding so disposal can be properly tracked. (-1.5)

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 lid of knife box near ware-washing in need of cleaning. Increased cleaning frequency is recommended. (-.05)

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 open employee beverage op top of soap dispenser at hand sink. (-.05)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with food debris. CDI- Blade replaced at warewashing station for resanitizing. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board at back prep table with severe scoring, no longer easily sanitized. Repeat; no escalation of points due to prior violation of item 47 not pertaining to cutting boards. (-0)

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 containers of mixed spice without labels.

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 two scoops inside of spices with the handles down in the product.

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 a large wok with encrustation and pitting that will be difficult to clean. CDI - Owner took off of the shelf to be soaked and resurfaced. 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. Observed rusting shelves in the walk-in cooler that will be difficult to clean.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing plug in the dumpster.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over sealed bags of pre-washed, cut lettuce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that utensils are washed after lunch, around 3 pm and at closing time, 9 pm. EHS reminded PIC that utensils used with TCS foods must be washed at least every 4 hours throughout the day. Utensils in use during inspection were clean and had been placed out less than 4 hours ago. 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 .

3-603.11 (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. Consumer advisory on menus do not indicate that asterisked foods can be served raw or undercooked. VR.

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 containers holding raw gyro meat with attached stickers in WIF.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed 3-compartment sink sanitizer registering at 50 PPM quat. After x3 attempts, it was discovered that the dispensing system is not providing adequate sanitizer concentration. PIC manually made sanitizer at proper concentrations of > 200 PPM. Staff been instructed to continue manually making sanitizer until repairs completed by CINTAS. ***3-DAY VERIFICATION REQUIRED. -1.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentrations registering between 0-50 ppm quat. Sanitizer solution hadn’t been changed since last night. CDI - PIC changed with fresh sanitizer, concentrations read at 200 ppm.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed x1 small container of raw chicken stored over x1 large container of raw beef inside walk-in cooler. Both container lids tightly covered/closed; no physical evidence of contamination observed. CDI - EHS educated and storage order re-arranged.

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 non-food contact surface of machine used to cut turnips w/ food debris; cutter stored as clean on shelving unit across from walk-in freezer. Thorough cleaning recommended. CDI - Equipment taken to 3-compartment sink to W/R/S.

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 V&D clean-up procedure in facility. CDI - PIC provided written procedures in response to vomiting/diarrheal events.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee’s jacket stored on single service items at back storage rack. CDI - PIC removed to designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris stored as clean. CDI - PIC took to 3-compartment sink to be re-washed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hummus, portioned garlic sauces and pumpkin hummus between 45-47 F. Items were taken out of cold holding for today’s services. CDI - PIC took products to walk-in freezer to quickly cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cabbage cooling tightly covered. Observed coleslaw cooling tightly covered and stacked in walk in cooler. CDI - All items uncovered and moved to walk in cooler to facilitate cooling. - 0.5 -

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed container of metal skewers stored on floor next to 3 comp sink area. CDI - Items moved off the floor. - 0.5 -

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed few containers with cracks, chips, and creviecs unable to be properly cleaned. CDI - PIC voluntarily discarded damaged containers and lids. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up around wheels on cooking equipment.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build up on floor under cooking equipment.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one certified as a food protection manager present during inspection. Observed kitchen manager's certification but it expired last year. Remember: "Food protection manager" is what's required, not "Food handler".

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 cut tomatoes in cooling process in WIC but cooled 0 degrees in 24 minutes. Items cooling from room temperature must cool at a rate of 0.12 degrees per minute in 4 hours. CDI - Items taken to freezer for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of cut lettuce in prep top and bottom reach-in unit at 47F. Also observed all TCS foods in WIC maintaining temperatures above 41F. See chart above. Ambient air temperature of WIC is 51F. CDI - All containers of lettuce and other items just prepared were taken to freezer for faster cooling. All other items prepared days before (cut cabbage, salad, tabouleh, tomatoes, chicken, sour cream, milk, feta cheese) were voluntarily discarded. PIC called for repairs and repair men arrived while on site. Instructed PIC to not store any food in WIC until repaired. VR to be done by 7/4/20. Will return tomorrow morning to verify unit is working properly.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of to-go boxes store on floor in the back by freezer. No signature needed due to COVID-19 guidelines.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit , low boy freezer and walk in cooler in need of replacement.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting tomatoes with bare hands that were to be used for salads. Ensure all employees are aware that they cannot contact ready to eat food with bare hands. CDI- Discussed issue with PIC. Tomatoes 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 a tomato/parsley salad that had been prepared this morning in the prep top cooler at 50F. Salad was prepared then placed directly in the prep top cooler. These units are designed to hold temperatures and will not properly cool TCS foods. CDI- Salad placed in walk in freezer. Temperature reached 39F and was placed back in prep top cooler.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee washing dishes in the three compartment sink with wash water at 98F. Unless another temperature is specified on the dish detergent, the wash water must be maintained at 110F or above. CDI- Hot water was added to wash water, temperature reached 110F.

7-201.11 Separation-Storage - P COMMENT: Observed bleach and dish washing cleaners and sanitizers stored above clean utensils and dishes in the clean dish area. Informed the PIC to move the chemicals so that they are not above food, clean equipment and utensils, single service single use items or linen. Store toxic materials to avoid contamination by partitioning and locating the chemicals so that they are not above those items. CDI (CORRECTED DURING INSPECTION). The manager moved all the chemicals immediately.

4-101.19 Nonfood-Contact Surfaces - C; 4-501.11 Good Repair and Proper Adjustment-Equipment - C COMMENT: Observed absorbent wood above food prep sink used for the storage of to go trays. Informed the manager that this wood shall be sealed and non absorbent as it can be exposed to splash. Nonfood 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 equipment, non absorbent, and smooth material. Use a cleaner to remove slight rust buildup on shelving in the back kitchen or replace as needed. Maintain equipment in good repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed debris on hood vents over grill and fryer. Observed debris on shelving at back prep shelving area. Observed soiled buckets in the clean dish area used for storage. Manager has cleaning schedule that says it will be cleaned Thursday. Keep the equipment clean to avoid build up of dust, food residue or debris.

6-501.12 Cleaning, Frequency and Restrictions - C Observed debris on the floors underneath cabinetry at the soda machine and the customer tea area. Observed 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. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF PIC was present during inspection however did not observe a certified food protection manager at time of inspection. Make sure to have someone present at all times.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while performing food preparation. Make sure to remove all jewelry other than a plain wedding band to facilitate hand washing.

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 build-up on floors under soda machine/tea urns in bottom cabinets. Make sure to keep clean.

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 food employee bussing tables and wiping with sanitizer then proceed to go to walk in cooler to grab food ingredients for line. CDI Food employee stopped and directed to wash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee move trash can then proceed to preparing food preparation on grill. CDI Food employee stopped and directed to wash hands. Observed food employee touch hat then proceed to go to food preparation. CDI Food employee stopped and directed to wash hands.

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 two containers of lettuce placed in reach in unit to cool still above 45 degrees. CDI Items will be placed on time for today due to turnover of lunch rush; will be gone by 1 pm. Observed lettuce in walk in cooler cooling while tightly covered. CDI Lettuce was uncovered. Observed hummus cooling in flip top unit still above 45 degrees. CDI Due to turn over of lunch rush item will be placed on time for today; gone by 1 pm. REPEAT **Due to last inspection same issues but different time variables want to ensure food establishment is cooling product down properly before using during all times of operation and flip top unit are not designed to cool food down; only to maintain temperatures.**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in freezer on the floor underneath shelving. Make sure to keep at least 6 inches off the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while performing food preparation. Make sure to remove all jewelry other than a plain wedding band to faciliate hand washing.

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 two containers of lettuce still cooling, place in reach in unit below flip top and tightly covered. CDI Spoke to PIC about making sure to leave uncovered/cracked to let the hot air release also maybe place in walk in cooler; reach in unit/flip top are not designed to cool down product. Product moved to walk in cooler.

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 handle laying down on shredded lettuce. CDI Handle moved. Make sure to store utensils in the food, handles up.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go container and cups at front counter not protected and exposed for potential contamination. Make sure to store single service in original plastic to protect or any effective method; make sure not to overstack for potential contamination.

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 in front of 3 compartment sink missing/cracked. Make sure to keep in good repair.

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 food employee not using a protective barrier to turn off faucet. CDI Spoke to PIC and food employee regarding proper hand washing procedure. Employee rewashed their hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink blocked with dirty laundry bin (not rollable) and lids being stored in sink. CDI Items were moved.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener with food debris. CDI Item returned to ware washing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles without a common name holding oil and aqeous solutions. Make sure to labell all food ingredients with a common name.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of turnips sitting on ground in back room. REPEAT.

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 food establishment using nonfood grade containers and thank you bags to store food. Spoke to PIC regarding obtaining some. 4-501.11 Maintain equipment in good repair. Observed dusty fan on walk in cooler unit. Make sure to keep in good repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired test strips at food establishment. VERIFICATION REQUIRED.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to trash receptacle. *Shared facility, will follow up with other establishments regarding shared space.** 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operati.on and maintenance. Observed debris and litter in trash receptacle area. *Shared facility, will follow up with other establishments regarding shared space.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemicals on shelf above handwash sink in kitchen. CDI - PIC labeled these with permanent marker and stated the new bottles were placed in service this morning. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soaking chick peas right beside trash bin. CDI - PIC moved trash bin. -1- REPEAT

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracks in paddles used as food contact surfaces and chipped paint on clay bowls used as food contact surfaces. Either repair these or replace them. -0-

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 water damaged ceiling tiles in the dining room. Replace these. -0-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed manager with an expired ANSI accredited food certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed tahini and taziki dressing that was held on ledge in prep top above 45F. CDI items placed in reach in for cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tahini paste and pickled turnips on the floor in walk in unit.

4-501.11 Maintain equipment in good repair. Observed wood piece that was not sealed. Replace with a nonporous surface or paint and seal wood piece.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cell phone and food stored on top of food for the facility at dry storage area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle pita bread with bare hands. CDI bread discarded and BHC flyers handed out.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and before storage. Observed soiled thermometer stored as soiled. CDI thermometer cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed fryer baskets soiled with food debris. FAcility states they clean on a weekly basis. CDI baskets cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks in display case, racks in reach in and walk in units soiled with debris. 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 beef cooling covered in metal pan in walk in CDI uncovered to vent. -0 points-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach ins with no thermometers . Place thermometers in all reach in units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on fronts of reach in units and apron of shelves near falafel station.

General Comment 4-502.11(A) Maintain utensils in good repair. Observed a couple of plastic pan lids that were cracked and broken. CDI - Discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in sliding door track of display case. Clean thoroughly to remove accumulated debris.

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 (squirt bottles) of water, lemon juice, and dressings unlabeled. PIC labeled during inspection.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishesd in 3 compartment sink using wash water measuring 86F. Hot water added.

w6-501.11 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 two hood lights burned out. Will be replaced when hood is cleaned in two weeks. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed square ceiling vent in female restroom is dusty.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Hummus in flip top unit holding above 45F. CDI - Moved to freezer to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Container of chicken cooling with lid on and bowl of hummus cooling tightly wrapped in walk in cooler. CDI - Both containers were vented.

General Comment3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep counter. CDI - Placed in contianer of sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dark build up on outside of ice chute at soda machine. Clean. Repeat item.

5-205.11 A Hand washing Sink shall be accessible at all times for employees. Observed a cart placed in front of the kitchen's hand washing sink in the back. Also, a few dirty dishes were on the hand sink. Hand sinks are for handwashing only. CDI PIC to relocate cart to another area in the kitchen.

3-501.16 Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at a temperature of 45F or less. Observed containers of cut tomatoes and cut lettuce (used for garnish only) in the food display case with temperatures above 45F. CDI The container of cut tomatoes were immediately moved to freezer for cooling down.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be date marked to indicate the day the food shall be consumed, sold or discarded. The day of preparation shall be Day 1. Observed a bag of opened spring lettuce mix in the walk in refrigerator without date marking. Observed a container of humus made with cooked chick peas without date marking. The cooked chick peas were from 6-13-2014. Hummus is made daily, however it is made from chick peas that are not made that day. Because date marking must start on the date of the earliest ingredient, the hummus must be marked with the date the chickpeas are cooked. This would also apply for making baba ganoush when opening a can of grilled eggplant. CDI Items to be dated by PIC.

3-502.11 An approved Variance is required when a food is rendered to be not potentially hazardous. PIC did not have a variance available_ for the making of yogurt process. CDI After discussion of this requirement with the PIC, this process is to be discontinued.

8-103.11 Documentation of a Variance shall be available. Observed no documented variance during the inspection. CDI Yogurt preparation to be discontinued.

3-501.15 Cooling of cooked plant foods shall be achieved by using the following methods: placing the food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, or other effective methods. Observed a large pot of cooked chick peas cooling improperly. CDI PIC will move cooked chick peas to freezer to facilitate cooling.

3-305.11 Food shall be stored to prevent contamination from the premises. Observed boxes of food items stored on the floors of the walk in cooler and freezer.

4-602.13 Nonfood Contact Surfaces shall be cleaned to sight and touch Observed black mold build-up at the splash area of the soda machine. CDI PIC cleaned soda machine.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed tabbouleh 56F, hummus 54F in top of prep cooler, ensure all gaps in top of prep cooler are filled, CDI by cooling.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed cut tomatoes, lettuce, cabbage with no date marking, CDI.

# Facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) Observed no variance for homemade yogurt, CDI, information was provided and facility is working towards compliance, variance will be submitted as soon as all information necessary is gathered.

#30 Obtain a variance from the state committee for any specialized food processing method described in 8-103.11. A HACCP plan may be required. Observed no variance for homemade yogurt, CDI, variance paperwork was given to owner and discussed during inspection.