LE KEBAB GRILL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed FOH ice chute for soda dispensing to have visible black buildup on food contact surface of chute. CDI - PIC facilitated cleaning of chute. -0-

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 1 large, deep, lidded plastic container of lentil soup in WIC, made day prior (8/30) at 52F, missing the appropriate 6 hour cooling window. CDI - PIC voluntarily discarded lentil soup. REPEAT -3-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed metal container of in-use utensils in water at 134F with food accumulation on grill top. CDI - PIC replaced with clean water and ensured temperature of 135F. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed many containers in dish pit stacked as clean, wet stacked. -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. 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 floors to be in disrepair and not easily cleanable. REPEAT -0.5-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unable to answer EHS questioning throughout inspection and there are multiple priority and priority foundation violations were observed during the inspection. EHS had to advise PIC on corrections consistently throughout. REPEAT -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler wash hands, turn faucet off with bare hands, touch paper towel dispenser with bare hands, then dry hands. CDI - PIC educated food handler on handwashing practices and food handler re-washed appropriately. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler take soiled pan for raw chicken from grill lowboy and take to dish pit, with gloves on, then go to enter WIC with same soiled gloves. CDI - EHS intervened and instructed food handler to remove gloves and wash hands between changing tasks. -2-

3-201.11(A) Use food from approved sources only.-P Observed, out of original packaging, spinach pastries and kibbeh stored in standing RIF and WIF. PIC presented receipt with the name "Halal Kitchen Ink". Upon further investigation EHS found that these items were bought from a local food truck, a retail food establishment, not a wholesale food supplier. Foods shall be obtained from sources that comply with LAW. CDI-The PIC voluntarily discarded all unapproved food items. Ensure all food is purchased from commercially produced sources going forward. -1-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 1 pan of raw cauliflower in 2 door RIC with visible mold. Also observed 1 bag of frozen bread with visible mold in standing RIF. CDI - PIC voluntarily discarded affected items. -0-

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 WIF storing, out of original packaging, raw chicken above raw lamb. Also observed ground meat stored above fully cooked chicken in RIF. CDI - PIC restored storage order and EHS provided storage order signage. REPEAT -3-

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed tongs used for food handling hanging on grill handle while food handler was cooking it was observed that the tongs would frequently come in contact with food handlers clothing and bare skin. CDI - Tongs were removed and taken to dish pit to be w/r/s. -0- 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee washing dishes and sanitizing dishes under the appropriate 10 second contact time for chlorine sanitizer. CDI - EHS instructed employee on appropriate contact time and re-sanitize dishes. -0-

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 stuffed grape leaves and cooked chicken thighs prepared yesterday in WIC above 41F. CDI - PIC voluntarily discarded items. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top with ambient temperature of 54F cold holding some TCS items including baby tomato halves, lettuce, hummus, and fresh garlic/oil paste above 41F. Also observed many stuffed grape leaves in both WIC and flip top holding above 41F. PIC voluntarily discarded all affected stuffed grape leaves. 72 HR VR REQUIRED, EHS will return to ensure cooler is cold holding TCS items below 41F.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an inconsistent date marking system throughout facility. Many items including cut tomato slices, garlic/oil paste, stuffed grape leaves, and grape leaves, were not date marked, yet PIC verified items that were held more than 24 hrs. 3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed stuffed grape leaves being held in cooler with date mark 8/21. Upon further questioning, grape leaves were indicated to be taken out of can and made day prior to inspection. CDI - EHS educated PIC on date marking by using the oldest TCS item date when preparing and datemarking food. PIC voluntarily discarded item due to being out of temperature. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed tomato slices date marked 8/13 and grape leaves date marked 8/14, both exceeding the 7 day t/t window. CDI - PIC voluntarily discarded items. 72 HR VR & 10 DAY VR REQUIRED. EHS will return to ensure consistent date marking is established and followed at all times. -1.5-

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 WIC densely packed, wrapped, lidded and stacked between other lidded food items rendering inadequate air flow to cool properly. CDI - PIC voluntarily discarded item. -0.5-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed 1 pan of ROP tilapia in grill lowboy in original ROP. Per labeling on packaging, fish must be vented or removed from packaging prior to thawing. CDI - PIC cut slits in packaging. -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 many shakers, squeeze bottles and various containers of with no labels to identify contents. -0-

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 bags of kibbeh being held in grocery store shopping bags, not food safe. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees cloth drying dishes. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an Emeril Lagrasse oven, Ninja blender, and Hakka Brothers food processor which were deemed non ANSI or NSF certified in facility. Remove all non-approved pieces of equipment, only commercial approved equipment allowed in facility. -0.5-

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 WIC shelving with hefty amount of build up and residue. Increase cleaning frequency. REPEAT -0.5-

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom waste bin with no cover. -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. 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 floors to be in disrepair and not easily cleanable. -0-

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. 4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed 1 missing vent hood. Upon questioning PIC indicated there was an excessive accumulation of smoke and they removed the hood to allow more airflow. Also observed grease accumulation along the lip of the hood system that is directly above grills, allowing for a source of contamination of food, equipment, and utensils. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with food handler certification. PIC notified that only the manager certification counts toward compliance. -1- REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in women’s restroom. Post handwashing sign. -0-

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 par cooked lamb stored directly above raw shrimp. CDI - Storage corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped seasonings and cooked pita chips under prep table where raw food prep taking place. CDI - PIC covered. -1.5- 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee used gloves soiled with raw chicken debris pull aluminum foil for wrapping foods going into WI cooler and drip on clean FCSs. CDI - PIC cleaned dishes and educated food employee when to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on blade of band saw used to cut raw meat and several metal pans stored as clean. CDI - PIC instructed cleaning. -1.5- 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cooked shawarma at 138F placed in WI freezer to cool as rest of spit continued cooking. Product placed in WI freezer to cool until all parts have been shaved. Then, product reheated to FC temperature. This requires an approval for noncontinuous cooking. VR no later than 06/06/2026 to ensure products fully cooked without interruption or facility seeks approval for noncontinuous cooking. -0-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw beef thawing in prep sink at room temperature. CDI - PIC placed under running water at 75F. Then, product placed in WI cooler to thaw. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep unit at cook line with standing water in bottom, rust buildup on shelving in WI cooler and cracked plastic containers for food. Observed cracks in ramp leading into WI cooler. Repair or replace. -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. Observed buildup on shelving throughout facility. Clean often enough to prevent buildup. -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. Observed buildup on vent in kitchen. Clean often enough to prevent buildup. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food manager certification. PIC stated an employee had it but they left for the day. Ensure managers who have control of the kitchen are certified as food protection manager. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher being filled at handsink. CDI pitcher moved and reeducated to refill containers at other sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beige chicken and grilled chicken in hot cabinet holding below 135F. CDI items moved to oven to reheat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus, lettuce, tomatoes, leaf lettuce, garlic sauce, baba ghanouj, and chick peas in the prep top closet to the grill was holding above 41F but all items in the reach in portion is holding below 40F. Items moved to cook or discard and TCS items moved to second prep top. Observed garlic sauce and garlic mayo stored in unit stated not for potentially hazardous food and holding at 45F. CDI items discarded and only ketchups and lemons held in the unit up front. Verification 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia that was in ROP environment and not removed from package when refrigerated as stated on package. CDI items removed from bag

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees making cheese wraps and not wearing hair restraints.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic stand up toaster oven/air fryer that says for household use only. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty and no one on site with ANSI accredited food manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up at chute area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic sauce, cucumber salad, baba ghanouj, chick peas, feta chunks, garlic mayo mixture, and hummus in the prep top above 41F. PIC refreshed all items with new product that were at 41F and below. 30 minutes after those items increased in temperature. CDI items pulled and PIC will use a temporary ice bath for the front of the prep top and call service provider. Inside reach in portion in 40F and below. Will follow up to check on refrigeration. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed all items in prep top that were not dated and held over 24 hours. CDI items dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of chicken quarters and cooked veggies in covered and stacked containers cooling. CDI PIC unstacked and uncovered containers to facilitate cooling. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers on dry rack. Repeat.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic stand up toaster oven/air fryer that says for household use only. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with food for facility in hot cabinet. CDI items moved to the bottom. Observed employee drinks stored on prep surfaces and equipment. CDI items relocated.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed dish washer handling dirty plates, then clean plates without washing hands. CDI- education was performed with employee. Employee properly washed hands.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed pots that were rinsed and wiped with a cloth without being sanitized during cleaning process. CDI- instructions and education was given to dish washer by PIC. Pots were properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed pots that were rinsed and wiped with a cloth without being sanitized during cleaning process. CDI- instructions and education was given to dish washer by PIC. Pots were properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of roasted chicken and land shank that was stored in HH unit below 135 F. CDI- items were reheated to 165 F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of frozen cooked chicken that was not dated with prep dates, frozen dates, and/ thawing dates. CDI- instructions and education were given to PIC. Items were properly labeled with correct dates. -zero- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tossed salad in walk-on cooler that was covered in individual containers tightly covered to cool in walk-in cooler. CDI- containers were uncovered and allowed to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist while preparing food. CDI- watch was removed. -zero-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed large bowl filled with wiping cloths stored in water without sanitizer. CDI- solution was mixed to place cloths in.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish washer dry pot that was “cleaned” with a cloth at dish area. CDI- education was performed with dish washer. Pot was properly cleaned and dried. -zero-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed air fryer oven used in facility that is marked for “household use only”. Remove unit from facility. -zero-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand wash sink use to fill bucket and containers at both hand sinks. CDI- education was done with employees.

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 beef store on floor of walk-in freezer. CDI- container was placed on the shelf.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop where the handle was stored in cooked rice. CDI- scoop was removed and placed in container next to rice container.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service cups stored in dining room without protection. CDI- single-service cups were stored in back of counter for protection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic refrigerator near front counter with garlic sauce inside. Spoke to PIC to not use refrigerator and remove it from facility.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse out a cloth in hand sink in kitchen area. CDI- PIC educated employee not to use the hand sink to rinsed out cloth. -zero-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above washed vegetables and ready-to-eat items in walk-in cooler. CDI- Items were reversed. REPEAT (full points). 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 large skewer with a large amount of sliced chicken packed on it while cooking. PIC stated that shredded pieces will be removed, cooled, then final cook. Observed shredded chicken being removed at a temperature of 154 F. CDI- facility decided to further cook shredded chicken to above 165 F before cooling.

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 sliced tomatoes, shredded lettuce, and gyro meat that were not dated in prep cooler near stove. Facility showed were the dates were on the plastic wrap on top of the containers from the refrigerator. Dates on products shall be transferred from refrigerator to prep cooler with sticker or some other marking on the container. CDI- items were properly dated. -zero- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches on cans stored in dry storage area. PIC station that pest control performed a treatment this morning.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from ceiling above prep station in kitchen area. Repeat (full points). 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair metal plate on walk-in freezer floor.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above cheeses and other ready-to-eat items in walk-in cooler. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce, chicken breast, and sliced tomatoes stored in prep cooler and cooler drawer held above 41 F. CDI- items were denatured and discarded into trash can. REPEAT (half points due to severity). 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service cups stored in dining room area that were not protected. CDI- cups were put behind the counter for protection. PIC said that moving forward, they will keep the cups in their sleeves. -zero-

4-501.11 Maintain equipment in good repair. Repair glass-door refrigerator at front counter that is not holding temp properly and a broken door.

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. Clean dust on ceiling fan screens in ceilings in kitchen area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands for less than ten seconds, and cut off nozzle with bare hands at hand sink in kitchen area. CDI- education was performed with employee to wash hands for at least 20 seconds and to use the paper towel to cut off facuet. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill up a cup of water from the hand sink in kitchen area. CDI- education was provided. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in cooler drawer underneath grill that were stored above 41 F. PIC stated that items were placed in drawer at 1030 am. The temp of food items were 37 F at 1030 am. CDI- items were placed in walk-in cooler and allowed to chill. 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 .

3-501.18 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 drakus sauce that was dated 11/11/23 and milk container that was not dated with the date of opening. Both items were stored in walk-in cooler. CDI- items were denatured and discarded. -zero- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed squeeze bottle of soapy water in the dish area that was not labeled. CDI- container was labeled.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. There was not an air thermometer present in cooler drawers at time of inspection. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Thin Digital thermometer is not working at time of inspection due to malfunctioning battery. VR- facility has up to ten days to provide a thin-proper thermometer in working condition.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed stacks of containers that were stacked wet on shelving near 3-comp sink. CDI- containers were separated and allowed to air dry. REPEAT (full points).

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed spatula and strainer stored on shelving of 3-comp sink that was in bad repair. CDI- items were discarded. -zero-

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. Clean dust from vent screens in ceiling near dish area. -zero-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an open employee drink stored on prep table during food prep near ice machine. CDI- drink was discarded.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine located near entrance to kitchen area. PIC stated that someone will clean it soon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet near 3-comp sink. CDI- containers were separated and allowed to air dry.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lamb and rice holding below 135F in the rice cooker and hot well. CDI- Both reheated to proper temp. 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 .

4-501.11 Maintain equipment in good repair. Observed metal plate pulling from floor in the walk in freezer/ cooler.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete exposed in kitchen area. PIC is in the process of fixing floors. Floors need to be smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tzatziki sauce and garlic sauce in the beverage cooler holding above 41F. CDI- Items were within time/ temp parameters and were placed in the walk in cooler. Items cooled to 41F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed metal plate of the floor in the walk in freezer pulling away from the floor. Affix to the floor. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts/ grooves.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete exposed in kitchen area. Resurface floors to be smooth and easily cleanable. 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 wall a the hand washing sink in need of cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed garlic sauces stored on top of other items in the prep top unit. CDI- Items placed in the low reach in. Items were prepped this morning and are cooling.

4-501.11 Maintain equipment in good repair. Observed metal flap in the walk in cooler pulling from the floor. Affix to the floor. Observed lid for sugar bin broken. Replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tall reach in freezer in need of cleaning. Observed gasket in the cold drawers in need of cleaning. Observed storage lids housing sugar, rice and other items.

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 floors in need of cleaning under and around equipment.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed garlic oil sauces stored on top of other items in the prep top. CDI- Items placed in the low reach in cooler.

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 tiles missing at the base of the wall near the tall reach in cooler. 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 ceiling of walk in cooler in need of cleaning.

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 vomit/ diarrhea plan. CDI- EHS sent plan

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 dig bare hands in container of lettuce and begin preparing customers food without gloves. CDI- Food items discarded. Hands washed and gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomatoes, lettuce, gyro, provelone and mushrooms in the prep top unit holding above 41F.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed mushrooms, tomatoes and provolone over stacked in the prep top unit. CDI- Items portioned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F. PIC called maintenance again and was told there may be a leak.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, mushrooms and garlic tahini sauce in the prep top holding above 41F. Observed steak in low reach in cooling holding above 41F.

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 2 containers of lettuce and tomatoes over stacked in the clean dish storage area. CDI- Items portioned.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of 3 rice paddles in the rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F. All food items removed from unit.

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 broken ceiling tiles in the storage area hallway. 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 vents above prep area in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of degreaser and bleach without labels. CDI- Items labeled.

.3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles of rice paddle in the rice. Have handle sticking up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed prep table heavily rusted. Repair/ replace

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelf housing pita bread in need of cleaning.

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 vent over prep table in need of cleaning.

3-304.15 (A) Gloves, Use Limitation - P Observed employee washing gloves in the handwashing sink. CDI- Gloves changed and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grape leaf wraps, vegetables, hummus and chick peas in the prep top/ low reach in unit holding above 41F. CDI- Items placed in the walk in freezer and cooler to cool down. Items were within time/ temp parameters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes in the clean dish storage area wet stacked.

4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F. Ambient air temp was 43F. All items were removed from unit. Unit will not be used until fixed. Visit will be made to ensure unit is fixed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in freezer in need of cleaning, interior and exterior. Observed exterior of ice machine door in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee wash mat in the handwashing sink. Observed employee dump coffee and rinse out coffee container in handwashing sink. CDI- Items removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm at dish machine. Dishes were soaked in sanitizer in the 3 comp sink. PIC will wash dishes in the dishwasher and soak in sanitizer in the 3 comp sink. PIC called to get dish machine fixed. EHS will make a visit to ensure dish machine is fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, mushrooms, gyro, and chicken in the prep top and low reach in unit holding above 41F. CDI- Items placed in the walk in freezer for rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin of raw chicken stored on the soiled side of the 3 comp sink. CDI- Chicken removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed dish machine not pulling sanitizer. PIC called maintenance. Observed prep top unit across from hot wells holding above 41F. CDI- Both units by the end of the inspection.

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 PIC wrapping up tortillas for customers with bare hands. CDI- Customer wraps was discarded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered onion rings, mozzarella sticks and chicken in the tall reach in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lamb, shrimp and beef holding above 41F in the cold drawer above the grill. CDI- Items placed in the walk in freezer to rapidly cool.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed curtain (acting as a wall behind the hot well) in need of cleaning.

6-301.14 Handwashing Signage - C Observed no handwashing sign in the women's restroom. CDI- Handwashing sign provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of food uncovered in the reach in freezer. -REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being washed in a bleach concentration that was too strong. Sanitizer bleached out test strip. CDI- Sanitizer made to the proper concentration and dishes soaked in proper concentration of sanitizer.

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 handles of scoops in the rice and falafel mix.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wet stacked int he clean dish storage area. -REPEAT

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several bags of food uncovered in the reach in freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils, and squeeze bottles without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cups and metal pans wet stacked in the clean storage area.

4-603.16 Rinsing Procedures - C Observed dishes being washed and rinsed in the first washing compartment. Soiled dishes were being stored in the second compartment. The third compartment contained sanitizing solution and clean dishes. CDI- Soiled dishes were removed from sink. Spoke to PIC about washing procedures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on blade of meat slicer at rear of facility, on bus tubs stacked with sticker residue touching food contact surfaces of next bus tub. CDI - These items separated and cleaned. -1.5-

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 lamb sauce, chicken sauce, rice pudding and other TCS foods with expired date markings still in use. PIC stated employees are not following FIFO to ensure older foods are used first. Observed oldest ingredient date marking not carried through for garlic sauce used in marinades and other sauces. CDI - These items were voluntarily discarded. -1.5-

3-202.12 Additives - P Additives shall be approved for food ingredients. Observed coconut lime charcoal bricks wrapped, placed in metal basket and place in rice for flavoring by steam process. PIC states this product is normally used in hookah. PIC discontinued process. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tubs of sauce stored under leaking condnser in walk in cooler. -0-

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 in-use knives stored in diect contact with cleaning cloth for grill. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed towel drying of cleaned metal pans and standing water in soup ladle and between stacked bus tubs and plastic cups. -.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves on cutting boards with buildup in them. -1- 4-502.11(A) Maintain utensils in good repair. Observed plastic scoop in hot holding rice that is heat damaged. 4-501.11 Maintain equipment in good repair. Observed damaged ramp transition at door inside walk in cooler and rusting shelving in kitcken and walk in cooler. Per PIC stated new shelves are in-house. REPEAT

4-603.16 Rinsing Procedures - C A rising solution shall immediately follow a washing solution and immediately preced a sanitizing solution while manually washing. Observed no solutions in use, no sanitizing step following rinse and then towel drying while washing cutting board and knife. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walk in cooler gasket, on shelving near prep table and on outsides on metal pans not stacked that are used on grill. REPEAT -.5-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at bar handsink. -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 missing ceiling panel near recent hot water heater repair. Observed damaged baseboard behind hot box near cook line and missing seal around floor that is flood cleaned. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored with facility food items. -0-

3-302.11(A) Separate the different types of raw animal foods. -P: Found partially cooked chicken stored over beef in reach-in portion of prep unit. CDI- chicken removed and cooked off to 188 F immediately.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Found partially cooked chicken in prep unit at 37 F. Fully cook chicken, and all other meats fully before cooling down. Interrupting the cooking process before fully cooked temperature is attained requires approved procedures. CDI- chicken cooked off to 188 F.

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: Found vegetable soup cooled from overnight at 48F. CDI- soup voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found foods in hotbox and steam table holding below 135F. Refer to temperature chart. CDI- all food reheated in microwave and oven to above 165F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date marking is inconsistent in facility. Many prepared foods with no date marking in prep units and refrigerators. CDI-Allowed to date. Date marking will be checked when return visit is made for thermometer verification.

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: Found high, deep volume of vegetable soup was not adequately cooled from overnight. Freezer and ice bath in prep sink are utilized for cooling but, but keep food in freezer and ice bath unitl 41F is attained. CDI- discussion and education.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility does not have a thin probe thermometer. Verification required.

4-501.11 Maintain equipment in good repair. Some shelves in walk-in with peeling coating.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some shelving in walk-in with food residue attached. More frequent cleaning needed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed dried food debris on meat saw. CDI by wash, rinse, and sanitize.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed 1 unlabeled spray bottle of degreaser. CDI labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed chopped lettuce and hummus cooling in walk-in cooler inside containers with lids on. CDI - removed lids, moved to freezer for more rapid cooling.

3-305.11 Food Storage-Preventing Contamination from the Premises - observed damaged bulk container lids. dry food is not protected in storage. observed grease dripping from hood system onto grill. see item #45

4-501.11 Maintain equipment in good repair. observed missing hood filter. observed grease dripping from hood onto grill. replace filter.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee's purse stored with kitchen equipment/food. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed 2 damaged light shields in kitchen. replace.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in 3 comp sink and in spray bottles testing < 50ppm. CDI by adding chlorine to solution and test at 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed build-up on can opener. CDI by wash, rinse, and sanitize.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed chicken soup in warmer at 120F. CDI by placing on stove top to reheat to 165F.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceiling tiles need cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on a cutting board next to food being prepped. CDI - drink was moved to the shelf under the table.

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 lettuce cooling while covered with a lid in the walk in cooler. CDI - lid was removed and ice was added to facilitate cooling; see temperature chart.

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

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 all employees wash hands then turn off the faucet with bare hands. CDI - explained to all employees that a paper towel needs to be used.

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 while covered with a lid in the walk in cooler. Observed chickpeas cooling while covered with saran wrap in the walk in cooler. CDI - items were uncovered and placed in the freezer to cool; see temperature chart.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed an employee towel-drying containers. CDI - PIC stopped the employee. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed ashtrays stored on top of clean plates. CDI -ashtrays were removed and the plates were re-washed in the dish machine.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in freezer and the hot hold box. Replace gaskets.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above prepped items in the walk in cooler.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed rice reheated from last night. Rice was only 123F-150F. CDI - rice was voluntarily discarded. Observed lamb reheated to 147F. CDI - lamb was placed in the oven and reached 171F.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed rice sitting on top of the rice warmer at 63F. Employee stated it was going to be reheated in the microwave once the other bag was done reheating. CDI - Explained to keep the rice in the cooler until it is ready to be reheated. Rice was voluntarily discarded.

REPEAT VIOLATION 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the spoon handle down in the rice in the rice warmer. Observed tongs down in the salad in the reach in cooler. CDI - utensils were removed from the products.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the dry storage shelves and in the prep unit across from the fryers.

Repeat violation 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 minestrone soup in the walk in cooler at 52F. PIC stated it was cooled down from last night. CDi - PIC voluntarily discarded the soup.

Repeat violation 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle of the scoop down in the rice and falafel. CDI - handles were removed. Observed a knife stored between 2 prep units; knife was removed.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

Repeat violation 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a freezer labeled "household freezer" in use in the dry storage area. Remove and replace with an NSF/ANSI approved freezer. 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler and dry storage. PIC replaced one rusty shelf in dry storage since the last inspection.

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 3 containers of cooked chicken and one of beef above 45F in the prep unit. PIC stated they were placed in the prep unit last night after being shaved off of the shawarma. CDI - explained proper cooling time and procedures. All containers were voluntarily discarded.

Repeat violation 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed 2 tong handles down in the salad in the reach in cooler and a spoon handle down in the oregano. CDI - items were removed.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed cups, plates and containers stacked wet.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler and dry storage. Replace/resurface shelves; do not spray paint. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a Haier freezer labeled "household freezer" by the dry storage. Remove and replace with a NSF or ANSI approved one.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on prep unit shelves and the dry storage shelves.

General comment 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 very dusty ceiling vents throughout the facility. Clean vents.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the handsinks in the restrooms reaching 89F. Adjust to maintain at least 100F. Verification required 1/6/2016 6-301.14 Post a handwash sign at each handsink. - Observed the women's restroom missing a handwashing sign. CDI - sign provided.

General comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 3 plates with food debris stored as clean. CDi - plates were removed and placed in the dish machine.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken in the hot box at 128F. CDI - chicken was reheated to 169F.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 squeeze bottles unlabeled. CDI - bottles labeled during the inspection.

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 handles of utensils down in rice, falafel and tortillas. CDI - handles were removed. Reminded PIC on how to properly store them.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee carafe and mug inside front handsink. CDI- Items removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up in ice machine. CDI- Instruction provided. REPEAT. -Improvement noted since last inspection.

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 cooked chickpeas in walk in cooler above 45 F. PIC stated this item was cooked yesterday and has been in refrigeration since. CDI- Item was voluntarily discarded and instruction provided to PIC on proper cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed previously heated/melted butter on counter holding below 135 F. PIC stated this item was out of temperature control for about 30 minutes. CDI- Item placed into refrigeration. Gave PIC options for holding melted butter or for switching to a non-butter spread. -PIC wasn't interested in using Time as a Public Health Control.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles unlabeled. CDI- Bottles were gathered to be labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored stacked together wet and observed employee drying wet dishes with cloth. CDI-instruction provided.

4-501.11 Maintain equipment in good repair. Observed rusty shelving and sanitize vat stopper to be broken. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy pink and black microbial growth behind ice shoot of soda machine. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items intermingled with facility items at front cashier station. CDI- Items were removed. REPEAT.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no PIC present at start of inspection. REPEAT.

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 Upon arrival EHS observed employee cutting bread without gloves, leaving his hands in direct contact with ready to eat bread. CDI- Employee was stopped, instruction provided and all bread was discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored directly on top of ready to eat sauces in walk in cooler. CDI- Beef was removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black build up. Clean.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed employee state facility sometimes makes their own yogurt and sometimes they buy it. PIC stated they only buy yogurt and that he only made it for personal use in the past. EHS informed PIC a variance must be submitted and approved to make their own yogurt as it is a specialized process. CDI- Variance application sent to PIC with today's inspection. PIC is to submit invoices for store bought yogurt to EHS.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf See # 27.

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 salads cooling in reach in cooler tightly covered. CDI- PIC instructed to vent these items for proper air flow.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken stored on floor on walk in freezer. 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 2 handle of scoops stored in direct contact with rice in 2 rice hot holding units. CDI- Handles were removed from direct contact. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split in prep unit gasket. Repair. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile missing from coving in front of can wash. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as aprons and rugs stored co-mingles with facility's dry storage items. Designate area for employee items.

2-101.11 PIC shall be present during all hours of operation.-PF - PIC was not present upon arrival. Suggested to get someone else certified so that they have someone with serv safe here all the time.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed 3 boxes of unwashed tomatoes stored above ready to eat carrots, celery and cucumbers. CDI - boxes were moved to the bottom shelf.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed 2 large buckets of chick peas stored on the floor in the back hallway. PIC stated they are opened from the bag and soaked in the containers overnight. CDI - explained to keep containers on the counter and not on the floor.

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 spoon stored in 113F water. Make sure to maintain 135F when keeping utensils in water. Observed 2 spoon handles down in rice in the 2 rice cookers. Keep handles out of the product.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed cups and plastic containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on one prep unit. Replace gasket.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee preparing personal food on restaurant cutting board. Observed employee bottle drink stored above dry goods on dry good shelf. CDI- Employee food and drink removed. Cutting boards removed and cleaned.

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 two deep and sealed pans of kidney beans for hummus cooling since midnight of last night at 60. CDI- PIC voluntarily disposed of beans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stew stored in hot hold cabinet at 122, said to have been cooked 1.5 hrs earlier. CDI- Stew reheated to 165 on grill and hot held at 135 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce and tomato salad at 53-56 degrees that had just been prepped and stored above chill line. CDI- Out of temp salad moved to walk in cooler to chill below 45.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed pure bleach in use to sanitize band saw. Food contact surfaces need to be sanitized with proper strength sanitizer. CDI- Sanitizer re-made to proper strength. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pure bleach spray bottle not labeled. CDI- bleach diluted to sanitizer strength and properly labeled. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicines stored above prep sink. CDI- Medicines 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 improperly cooled beans in deep and sealed pans and a pan of vegetable stew actively cooling in walk in cooler in a deep and sealed pan. CDI- Reviewed proper cooling methods with PIC, beans disposed of, stew placed in shallow vented pan to quickly cool.

3-307.11 Protect food from contamination sources. Observed employee getting water for rice from 3 comp sink while dirty dishes were in sink. Employee then stored container of soaking rice on dirty side of 3 comp sink drainboard next to chemicals and dirty dishes. CDI- Rice removed. 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 frozen raw chicken on floor of walk in freezer. CDI- Chicken stored off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of dishes tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed rusty hard to clean shelving in the walk in cooler, needs replacing or recoating. Walk in cooler needs a threshold. Walk in cooler handle is broken, needs replacing. One rice warmer on cook line has broken missing latch, needing repair or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on fans in walk in cooler and in restrooms needing cleaning.

5-205.15 Maintain a plumbing system in good repair. 3 comp sink hot water faucet handle above wash compartment is broken, non usable, needs repair. Use middle hot water sprayer for washing.

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 wall at entry to kitchen with damage needing repair. Walls in men's restroom have some damamged areas needing repair. Need to re-caulk around restroom sinks. Acoustic ceiling tile above entry to kitchen in dining room is damaged around ceiling light, needs replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink on a prep surface. - CDI Drink was moved.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed lettace stored above a ready to eat dessert and ready to eat meats. CDI - box was moved to correct location. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef commingled with onion rings and various ready to eat frozen foods in the ice cream freezer by the dry storage.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed a bucket of sanitizer higher than greater than 200 ppm by the grill. CDI - new sanitizer was made. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed meat saw with dried food debris.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - C - Observed an employee grab a ready to eat kebab with bare hands, drop it on the floor, and then place it on the grill to reheat for extras. CDI - kebab was thrown away. Observed rusty and dented cans stored for use on the dry goods shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items such as lettuce and cheese higher than 45F in the top prep unit by the grill. CDI - lid was closed to cool off items.

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 shawarma meat covered while cooling. Observed buckets of salad covered while cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Label all squeeze bottles, shakers and bowls with spices.

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, cleansable, durable and corrosion resistant and nonabsorbent. - Observed rust in the ice machine. Observed rusty shelving in the walk in cooler. 4-501.11 Maintain equipment in good repair. - Walk in cooler needs a threshold.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. - Vents in the kitchen need to be cleaned. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed hookah items and a washed ash tray stored with dry food products. According to PIC, both are for outdoor use only.

2-102.12 PIC shall be a certified food protection manager. Observed no certified manager on site.

3-401.11 Cook foods to required cook temperature. Observed lamb cooking on vertical rotisserie broiler at 125F and chicken on the other rotisserie broiler at 120F. Lamb and chicken are cut off broiler and finished cooking on the flat top grill. Lamb must reach 145F and chicken 165F for 15 seconds before serving. If facility wishes to cut the lamb or chicken off and cool it before serving they will need to be approved for non-continuous cooking before this process can be done.

4-302.12 Provide a thermometer that is readily accessible, with a small diameter probe if measuring thin foods. Observed no thin probe thermometer for taking temperature of rotisserie lamb and skewers of chicken and beef. 10 day VR (verification required)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers on the floor of beans soaking in water and a lamb carcass wrapped but stored on the freezer floor. Lamb will be cut on the meat saw and beans were taken off the floor.

4-202.16 Nonfood-Contact Surfaces - Observed hookah pipes stored on the floor between the dish machine area and dry storage. Discussed removing them from the kitchen or storing these items in a cabinet to limit contamination issues with other kitchen items.Rotisserie oven has been removed since last inspection as it was never approved.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips for chlorine/bleach sanitizer for the undercounter dish machine or 3 comp sink. 10 day VR

6-201.18 Walls and Ceilings, Studs, Joists, and Rafters - Observed bare wall studs behind fountain drink machine and wall next to kitchen entrance at trash receptacle. Also noted some wall damage by the fountain drink machine.

6-501.110 Using Dressing Rooms and Lockers - Observed employee purse, backpacks and similar items stored on the dry storage shelves and in the front area with customer items. Provide separate area for employee items.

2-301.14 Wash hands before putting gloves on, when entering kitchen and after handling raw foods - Observed employees changing or putting on gloves without washing their hands. Also noted cook line employee cut chicken 115F off the rotisserie and place it on the grill to finish cooking. Employees rehashed their hands and then put on clean gloves.

5-202.12 Handwashing Sinks, Installation - Sink must have 100F water supplied to the sink. Observed hot water handle on the front area hand sink not working. Verification and return visit required.

3-101.11 Safe, Unadulterated and Honestly Presented - Observed moldy pieces of hard chocolate wrapped in plastic dated 7-14-13 in the walk-in cooler. Chocolate discarded in trash can.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Keep items clean to site and touch - Observed meat saw with food debris present, machine must be broken down, cleaned and sanitized in place. Also noted build up on the can opener blade. Both items were cleaned and sanitized during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding at least 135F - Observed lamb shank at 125 on the steam table. Lamb reheated to 171F in the oven. Rotisserie lamb and chicken are cut off rotisserie and cooking is finished on the grill.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding - at 45F or less - observed cooked lamb and chicken in the one door prep cooler above 45F. Items pulled and put in the walk-in freezer to cool. Have cooler serviced, cleaned and put a air thermometer in the cooler. Verification required

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All RTE (ready to eat) PH/TCS food items held for more than 24 hours need to be date marked. Observed hummus, beans, cut lettuce and tomato, grape leaf wraps (Yalanji) and cooked chicken and lamb without proper date marking. Instruction and handout provided during inspection. Items were also dated.

4-501.11 Good Repair and Proper Adjustment-Equipment - Repair leaking PVC drain line which is draining into a full pan of water and spilling onto the floor. Repair torn gasket on the one door prep cooler.4-205.10 Food Equipment, Certification and Classification - Observed Southern Pride rotisserie oven added without approval. Submit specifications to Herb Davis at 704-336-5509. Oven may be required to be under the hood system. Also noted Hookah pipes stored in the kitchen in dry storage area. These should be stored in a separate area from the kitchen.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed build up around the soda nozzles, dead roaches under fountain soda machine and front counter lower shelves. Also noted build up and debris inside prep coolers, on some shelving and sides of equipment on cook line.

6-501.12 Cleaning, Frequency and Restrictions - Observed some build up and debris on the floors, especially under equipment , walls and minor splatter on the ceiling above prep tables

Person in charge must provide ANSI approved food cert. course certificate. PIC informed EHS that he has not yet received cert. from course taken/passed recently. Points deducted as of 01/01/14. 2-102/12General Comments: 2) Continue efforts to understand Employee Health Policy by learning the diseases of concern (Hepatitis, E. coli 0157H7, Norovirus, Shigella, Salmonella). Observed facility PIC posted Health Policy document, but employees must be familiar w/ policy. 2-103.11

Properly store raw seafood, meat and poultry according to final cook temp. - store raw shrimp above raw, comminuted meat, above raw chicken/turkey. Store raw meat below/away from cooked food/ready-to-eat food. Observed: raw meat stored above raw shrimp in reach-in; raw chicken stored above cooked chicken in walk-in and raw meat stored among frozen frier items in ice cream freezer. CDI 3-302.11

Properly wash/rinse/and sanitize by approved method: wash in hot, soapy water in 1st comp. of 3 comp. sink, rinse in 2nd comp. and sanitize in 3rd. Clean/sanitize ice machine & tea nozzle. Observed ware washing under spray nozzle w/out using soap in 2nd comp., then sanitizing. Observed build-up in ice machine & tea nozzle. CDI: sink set up properly & items re-washed. Clean/sanitize meat saw after each use or at no more than 4 hour intervals. Observed meat debris throughout meat saw & components, dried from previous days' use. CDI.

Store all chemicals below/away from food. Observed glass cleaner stored w/in dry foods. CDI: chemical removed. 7-201.11

Use approved thawing methods for thawing frozen food - in container w/in prep. sink under cold, running water, in refrigerator or as a part of cook process. Observed turkey thawing in prep. sink w/out running water. CDI

Eliminate roach presence. Observed 1 juvenile roach in kitchen. CDi: Pest company contacted for service while EHS on site.

Air-dry all equipment before tightly stacking. Observed wet pans stored tightly stacked. CDI: Items separated for drying.

Use gloves (single use) for 1 task & discard after use - do not wash hands w/ gloves on. Observed employee wash gloved hands. CDI: by education & employee discarded gloves, then re-washed hands.

Use equipment for intended purpose. Observed ice cream freezer used for frier food storage.

Continue efforts to clean equipment such as blender exterior, racks in refrige., around/under friers, etc. to remove build-up.

Repair leak at ice machine drain.