GOLDEN BAKERY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. CDI - CFPM arrived during inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy pepper being stored in conjunction with other foods in display case. CDI - Pepper voluntarily discarded. 1 pt.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of hand sanitizer being stored above food prep areas and utensils during inspection. CDI - Hand sanitizer moved to appropriate location. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout facility during inspection. More frequent or thorough pest control necessary. Repeat. 1 pt.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed gasket in RIC 1 heavily damaged and taped together during inspection. Observed whisk with melted handle being stored as clean. Replacement necessary. Repeat. 0.5 pts.

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 heavy food debris on shelves in RICs and in microwave during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods and service utensils during inspection. CDI - Items moved to appropriate location. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw chicken stored above container of cooked beef in the upright reach-in unit. Also observed raw beef stored above ready to eat shredded mozzarella cheese and parmesan cheese in the prep top. No physical evidence of contamination observed. CDI - Storage order corrected in the prep top and cooked beef voluntarily discarded due to cold holding violation (see #22). -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed foods stored in the upright reach-in unit, prep top and display case holding above 41 F. Refer to temperature observation chart for details. Discussion with the PIC revealed that items were cold holding since yesterday and the day prior. CDI - All foods were voluntarily discarded. -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach fall out of small box holding test strips. CDI - PIC exterminated pest. Establishment receives monthly pest control treatments with last service performed the week prior. Notify company know when pests are observed so they can treat for pests in those areas. No escalation of points due to active control measures in place. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gaskets at both upright reach-in cooler and reach-in freezer (RIF) units. RIF unit gasket being held together with duck tape. Replace all damaged gaskets. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in RIC and ambient holding above 41F. Items moved to another cooler. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 mahatmara and cooked chicken from 7/21, held on day past expiration. CDI PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying prep area.

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 rusted shelves in RIC. Resurface or replace.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout facility, especially near dish area and back door. 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. Observed food employee touch bread with bare hands. CDI: Bread was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food items in glass reach in cooler above 41F. Ambient air of unit was 49.5F. Items in the unit above 41F were voluntarily discarded. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 containers of hummus, eggplant, zucchini, rice pudding and babaganoush with prep dates of 4/12 or 4/14, which exceed the 7 day date marking requirement. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout facility, especially near dish area and back door.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the back handsink inacessible due to the mop bucket in front of the handsink and a bar over the handsink. CDI - PIC removed items.

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 milk open yesterday without date marking and observed hummus prepped yesterday without datemarking. CDI - PIC properly dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of plastic containers on the dry rack.

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 containers with utensils accumulating debris. Clean and maintain.

5-205.15 Maintain a plumbing system in good repair. Observed the men restroom handsink leaking at the handle when turned on. 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 cracked floor tiles throughout facility especially near dish and back door. Repair.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer being stored above utensils and spices near prep unit. CDI: Sanitizer was relocated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near dish area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sliding glass door at entrance of restaurant staying open. Keep door closed when not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking on metal pans at 3 compartment sink.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout facility especially near dish and back door. Observed missing ceiling vents located above baking table. Repair.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of spinach pastries above 41F. Items were packed tightly in container. CDI: PIC voluntarily discarded items. Points reduced due to significant improvement in cold holding since last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 various items throughout facility without dates, especially inside glass display case. PIC stated items could be held for a maximum of 3- 4 days. VERIFICATION REQUIRED within 10 days. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 canned tomato with a prep date of 1/15 inside glass reach in cooler. CDI: PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in water at 121F. CDI: PIC removed water from container.

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 aluminum foil lining prep table shelving and cart holding equipment. Remove.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up in bottom of walk in freezer and on shelving at 3 compartment sink.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered trash can in women’s restroom.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout the facility. Observed missing vent above baking table and missing ceiling tile near women’s restroom. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four (4) items (hot tomato sauce in prep top, chicken, cheese, and sausage patties in display cooler) above 41F. Display cooler was observed as undergoing a defrost during inspection, rising to approximately 43F, then dropping to 39F prior to end of inspection. Per conversation with PIC, tomato sauce was recently used to prepare cooked beef patties before being returned to prep top. CDI - Spicy tomato sauce was rotated to standing reach in freezer to improve cooling. Out of temperature foods in display cooler were observed returning to proper cold holding temperature prior to end of inspection. REPEAT. Note: No escalation in point deduction due to noted improvements; fewer items were observed as being above cold holding temperatures for TCS foods, and fewer corrective actions were required. EHS advises facility monitor food temperatures and cold holding equipment to verify TCS foods stay at 41F or lower at all times. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) TCS foods (milk in glass RIC and commercial tomato sauce in standing RIC) with no date marks. All other TCS foods were date marked accordingly. CDI - PIC dated items accordingly. Verify that all portions of TCS, non date mark exempt foods are date marked OR used with 24 hours. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 (2) trays of recently cooked beef pastries cooling at an ambient temperature in a pastry cabinet. PIC stated that these pastries were to be moved to the freezer shortly to allow for proper cooling. Per observations by EHS, pastries were cooling at an insufficient rate. CDI - PIC donned gloves and rotated pastries to reach in freezer to properly cool. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; facility seemingly has the proper space and equipment for cooling, but must observe food temperatures to verify proper cooling rates are met. EHS has provided cooling charts for ambient temperature and cooked foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two (2) glue traps behind counter on flooring with dead insects inside. Dispose of and replace traps once full. Note: Observed front door being opened manually by customers and closed. EHS recommends facility maintains door such that it is not open to exterior elements for extended periods of time.

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 two (2) chipped and damaged wooden utensils (spoon and spatula) at clean dish rack. CDI - PIC voluntarily disposed of damaged wooden utensils. REPEAT. Per 2017 NC Food Code 4-101.17 (B), sealed wooden utensils may only be used as food contact surfaces such as rolling pins, baking surfaces, and cutting boards. Ensure wooden surfaces are sealed if used.

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

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 approximately three (3) water damaged ceiling tiles in both the male and female restrooms. EHS advises facility replace damage ceiling tiles with non-absorbent materials. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles throughout facility. Repair all damaged areas. REPEAT.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P - Observed employee wash and rinse a knife and a cutting board for use without sanitizing items. - CDI - Education provided. Employee properly sanitized items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in reach-in cooler (see temperature chart). - CDI - PIC voluntarily discarded all TCS items that had been holding above 41F for more than 4 hours and moved all other items to other refrigeration units. PIC unplugged RIC to allow unit to defrost due to ice buildup within unit. Follow up visit required to ensure unit is functional for long term compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed raw ground beef stored in a covered, large, deep, metal bowl cooling at an insufficient rate of .02F/min in the reach-in cooler. Do not cover items while actively cooling and use shallow pans. EHS strongly recommends designating space in the reach-in freezer for cooling purposes due to lack of walk-in cooler or blast chiller in facility. - CDI - PIC moved raw ground beef to reach-in freezer to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed sliding door at front of facility left open. Keep door closed when not in use to protect against pest entry and harborage. - *NOTE: No point deduction due to absence of pests/insects in facility. Point deduction will occur at next routine inspection if issue persists.

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 damaged wooden trays used to transfer pizzas from prep surfaces to the oven. Replace or repair. Ensure wooden surfaces are sealed if used.

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. - REPEAT - Observed damaged floor tiles throughout facility. Repair all damaged areas.

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 3 pans of cooked meat and vegetable pastries in reach in cooler without dates marked. PIC stated they were made yesterday, over 24 hours ago. CDI - Dates were marked. All other date marking was excellent. Points remain the same. - REPEAT - 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 spray bottle of milk and egg without label or date. CDI - PIC discarded. PIC will keep label and date on spray bottle. - REPEAT - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to facility propped open. Close to protect against pest entry and harborage. - 0 -

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 stained ceiling tiles throughout food prep area and bathrooms. Observed floor damage near 3 comp sink area. - REPEAT - 1 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC fill a metal pot for personal coffee at hand washing sink. CDI - EHS and PIC discussed proper usage of hand washing sinks.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese spread and garlic spread in the prep area RIC without date labels while open. Observed torn and/or illegible date marks at prep top. PIC has stated that opened items in RIC were opened the previous day, and that items in the prep top were either placed that morning or the previous evening. All other bins were date labeled properly, and marked as having been prepared within the previous 7 days. CDI - EHS discussed date marking expectations with PIC; prepared bins that are to be held for greater than 24 hours must be date marked for the day of opening or preparation. Date labels were applied to items requiring date marks. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 shredded mozzarella cheese and muhamara (tomato based sauce) in the prep top cooler at 50F and 51F, respectively and cooked meat date marked for 03/06 in the prep unit underside at 46F. Upon further questioning, food employee stated that these items had been moved out of the prep unit and placed back in to cool. All other TCS food items within the prep unit were observed as effective cold holding. Items showed insufficient cooling when observed later. CDI - PIC rotated items to reach in freezer to properly cool them to 41F and below. 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 .

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. EHS observed two (2) unlabeled containers of oil and one (1) unlabeled water bottle at prep area. CDI - EHS discussed labeling options with PIC, including station labeling and labeled working containers effectively.

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy tomato sauce at reach in. CDI, item discarded by PIC.

Repeat: 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 spinach pies, diced tomatoes, and cooked beef cold holding above 41F. CDI, item discarded by PIC.

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 damaged/stained ceiling tiles at restrooms. Need repaired.

Repeat: 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 spinach pies, spinach and cheese pies, hummus, meat filling, chicken filling, and cooked spinach cold holding above 41F. Observed no date mark on spinach pies and hummus. PIC states pies were cooked on Monday. Observed date mark of 8/4 on spinach, meat filling, and chicken filling. CDI, items discarded by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on spinach and cheese pies and hummus. CDI, items discarded by PIC.

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 damaged ceiling tiles at women’s restroom. Observed broken floor tile at dish washing area. Need repaired.

Repeat: 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 soujuk and cheese pies cold holding above 41F. Observed date of 5/31 on items. CDI, items discarded by employee. No escalation of points due to significant improvement cooling and cold holding.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential pesticide in establishment (Raid). Employee states owners bought Raid because pesticide contractors are getting expensive. CDI, item discarded by employee. EHS advised that establishment still needs professional for pesticide application.

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in ambient temperature water. CDI, items removed fro Wash/Rinse/Sanitize.

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 broken floor tiles in dish washing area. Need repaired.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Zatar, meat, chicken, and spinach Fatayer cold holding above 41F. PIC states items were prepared today around lunch. PIC states items are cooked fresh everyday and items are not held overnight. CDI, items placed in freezer to cool.

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

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 broken floor tile at dish washing area. Observed stained ceiling tiles in bathrooms. Need repaired/replaced.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items to be removed for Wash/Rinse/Sanitize.

Repeat: 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 cooked beef and spinach pies cooling overnight cold holding above 41F. CDI, items discarded by employee.

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 date mark of 9/13 on soujuk and spinach pies. Employee states items were cooked yesterday and dates were not updated. Employee states containers with dates were not switched out. CDI, items placed in new containers with correct date mark. EHS explained to employee that dates shall be marked when food is held more than 24 hours and containers shall be cleaned after each use.

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 spinach pies and cooked beef cooling in packed covered containers. CDI, items discarded by employee. EHS and employee discussed ways to improve cooling. EHS showed and explained to employee how to use flat sheet pans to cool items and to monitor temperature when cooling. Verification required

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach on dry rack.

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 utensils stored in ambient temperature water. EHS explained to PIC that utensils shall be stored in water that is 135F.

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 stained ceiling tiles in restrooms. Need repaired/replaced.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink near 3 compartment sink and at oven area. CDI, paper towels provided.

Repeat: 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 chicken, spinach, and spinach and cheese pies cold holding above 41F. Employee states foods were placed in reach in cooler at 5PM yesterday and left overnight to cool. CDI, foods discarded by employee.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat filling, chicken filling, milk, spinach pies, cheese pies, chicken pies, meat pies, and diced tomatoes cold holding above 41F. Observed internal temperature of reach in cooler with see through glass at 52F. Observed internal temperature of display case at 41F. CDI, items discarded by employee. EHS advised employee to remove TCS foods from reach in until unit is repaired. Verification required.

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 foods cooling in covered containers and protein fillings cooling in deep covered containers. Employee states foods are left out at ambient temperature for cooling then placed in reach in to finish cooling. Employee states foods are not monitored for temperature while cooling. CDI, items discarded by employee. EHS advised employee to cool foods in sheet pans or shallow containers without covering them during cooling and to monitor temperature with thermometer.

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

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 loose and stained ceiling tiles at women’s restroom. Need repaired.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

Repeat: 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 spinach and cheese pie cooling over night above 41F. Voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, zambusa, cheese pie, potato pie, and chicken pie at 41F or below. PIC states food was made yesterday. EHS explained foods shall be maintained at 41F or below. CDI, voluntary discard by PIC.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed chicken filling with date mark of 2/4/21. CDI, voluntary discard by PIC.

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 food pies cooling in display case. PIC states pies are cooked and left to cool for 2 hours before being placed in display case. PIC states food is cooked in large batches for customers. Kitchen employee states food is left out all day and then placed in display case to cool. PIC and kitchen employee state that customers like the food fresh and not cold so they leave food out at ambient temperature for customers. Kitchen employee states that their is no monitoring of food being done when cooling. Kitchen employee states that the display case is used to cool foods. EHS explained to employee that foods shall be cooled in reach in coolers or freezer and not in display case. EHS explained to PIC and employee that foods shall not be left out at ambient temperature all day and that foods shall be cooled within the time parameters using open/vented shallow pans. CDI, voluntary discard of all foods in display case.

4-502.11(A) Maintain utensils in good repair. Observed metal bowl with split rim on clean rack. CDI, voluntary discard by PIC.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty metal containers and utensils stored as clean. CDI, items removed for cleaning.

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 several foods cooling overnight that did not meet cooling parameters. PIC states the foods are placed in display case after being cooked. EHS explained to display case not used for cooling. CDI, items discarded by PIC.

Repeat: 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 steak, cooked chicken, cooked beef, and zatar with no date marking. PIC states foods were cooked the previous day. EHS explained cooked and ready to eat foods held more than 24 hours shall be date marked. CDI, items date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken, beef, and cheese zatar cooling in display case with tight cover on container. Observed cooked chicken and cooked beef in deep covered containers in reach in. EHS explained to PIC items shall be placed in shallow pans or reduced to thinner portions and cooled in freezer or reach in, not display case. CDI, items discarded by PIC.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food product holding between 42-43F in the tall reach in cooler. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS WORKING PROPERLY.

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 no date marking on food items in the facility. CDI-The food items were properly back dated. REPEAT.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed cigarette ash on the shelves holding miscellaneous items. Smoking is strictly prohibited inside buildings. CDI-The ash was cleaned off of the shelves.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats, flies, and moths in the facility. Pest control came out during the inspection. More pest control is needed on the owners part. Ensure drains, trashcan, and incoming food product are kept clean and free of pests 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 utensils sitting in water at 73F. CDI-The utensils were removed from the container of water.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the tall reach in cooler near the pizza cooler. Have the gasket replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves of the tall reach in cooler and the reach in cooler, and under the drawers of the pizza prep cooler. Have cleaned.

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 cleaning needed to the walls and back door. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bucket with dirty rags stored in the hand wash sink. CDI-The bucket was removed.

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 labels that had not been removed from containers of product. It was causing confusion when determining when the product was prepared. It was found that the product had been made on Sunday 12/15/2019. CDI-The labels were removed and the correct labels were added to the mahatmara, beef, and tomato paste.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed moths in the facility near the 3-compartment sink area. Management is working on pest control issues. Keep working with the pest control company to decrease amount of pests in the facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a dirty wet cloth sitting on top of cleaned trays. CDI-The cloth was removed to the dirty cloth container.

4-501.11 Maintain equipment in good repair. Observed a burned out light bulb in the hood vents. Have a new light installed.

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 a missing tile at the 3-compartment sink area. Have replaced. Observed a several blinking lights in the ceiling. Needs replacing.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. REPEAT -2-

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 one food employee touching cooked pizzas with bare hands while turning them for cutting into slices. CDI - PIC reheated pizza to above 165F and reminded new employee that a barrier needs to be provided against bare hand contact. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli case cold holding stuffed phyllo with cooked spinach, meat and cheese stuffing on the left side at 46F. Right side of case was 33F. VR no later than 09/07/2019 to ensure TCS foods are cold holding. -1.5-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed pita bread packaged in-house and served as a grab-n-go item without required label components. CDI - PIC placed pita bread behind counter and removed self-service access. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed new food employee with elaborate ring on hand, painted fingernails without gloves and no effective hair restraint preparing customer orders and cooking. -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container of cloths being stored in the hand washing sink. CDI-The container was removed. Do not store anything in the hand washing sinks.

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 multiple containers with incorrect dates. CDI-All containers were prepared within the last couple of days and were properly date marked. The old date labels were removed. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of flies and gnats in the facility. The facility needs to contact a pest control company. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an unapproved fryer unit being used. This is a different unit than the last noted but this does not state if it is ANSI/NSF approved. Must provide proof that the unit is ANSI certified and not through verbal communication. REPEAT. 4-501.11 Maintain equipment in good repair. Observed a torn gasket to the tall reach in cooler door. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the tall reach in cooler, the hoodvents, the push cart holding a fryer unit, and to the outside of the flour container. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak to the plumbing of the prep sink faucet. Needs 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 cleaning needed to the floors of the facility, especially behind the marble table at the dough making station. Have swept and cleaned. REPEAT. *Points kept the same today. Improvement is needed though on proper cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shawarma chicken cold holding at 43F in the tall reach in cooler at the pizza station. *Zero points today due to the new rule implemented on January 1, 2019 that all cold holding temperatures must be 41F or below. However, in the next inspection if food product is above 41F, it will be discarded and points taken.

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 missing date labels on food product being held in the display case. The employee explained that all of the product was made the night before. CDI-The containers were properly dated. 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 ground beef only cooled to 45F from the night before. This is due to the container being too large to facilitate proper cooling methods. CDI-The lid was removed and explained that smaller containers are to be used. *Zero points today due to the new rule implemented on January 1, 2019 that all cold holding temperatures must be 41F or below. However, in the next inspection if food product is above 41F, it will be discarded and points taken.

3-501.13 Use approved thawing methods. Observed spinach thawing inside of prep sink compartment. CDI-The spinach was placed into the reach in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabeled spray bottle of water. CDI-The bottle was properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and moths inside of the facility. Increase pest control methods. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household use only fryer in the facility. Have it removed. REPEAT. 4-501.11 Maintain equipment in good repair. Observed a torn gasket to the tall reach in cooler at the pizza station. Employee stated that they are having it replaced any day now.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips onsite. CDI-Test strips were provided today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the display case, the push cart holding the fryer. Have cleaned. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around the back door area outside. Have cleaned.

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 cleaning needed to the floors in the back corner of the marble table at the dough making station. Have swept and cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. The certified food protection manager must be onsite during all hours of business. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling the phone, and then begin to put on gloves without washing hands afterwards. CDI-Stopped the employee and instructed to wash their hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink next to the 3-compartment sink. CDI-Soap was brought out. REPEAT. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the sanitizer bucket being stored in the hand wash sink. CDI-The bucket was removed. Do not store anything or block the hand washing sink. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on a strainer, two lids, and a pot. CDI-All were taken back to the 3-compartment sink for washing, rinsing, and sanitizing.

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 no date marking on the pizza, babaganoush, hummus, spinach pies. CDI-The items were date marked to when they were made. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several moths in the facility, especially in the baklava prep case. The manager stated that they are working with a pest control company to reduce the amount of moths in the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for air drying.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household use only fryer in the facility. The manager states that it is not used for the kitchen. Have it removed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the clean equipment rack, the shelves in the 2-door glass reach in cooler, the pastry rack in the dry storage room, and the cold holding display case. Have cleaned. 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 damaged floor tiles underneath the ovens. Have repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a fan blocking the hand washing sink behind the hood vents area. CDI-The fan was moved to another location. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink. CDI-The paper towels were brought out. REPEAT.

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 no date labels for the garlic sauce, cut peppers, mushrooms, the meat pies, pizzas, and the spinach pies. The manager stated that all of the items were made yesterday. CDI-The pies were properly dated. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer at the facility. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A THIN PROBED THERMOMETER HAS BEEN PURCHASED.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household use only fryer. It is not approved for commercial use. Have removed. REPEAT. 4-501.11 Maintain equipment in good repair. Observed a burned out light bulb in the hood vents. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the outside of the mixer. Have cleaned. *HUGE IMPROVEMENT ON CLEANING OF THE FACILITY. NO POINTS TAKEN TODAY.*

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No access easy access to kitchen handsink today. One grill was moved but there is another behind it that is still blocking the way. VR within 10 days. Observed no papertowels at handsink- VR within 10 days.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored above tomato paste and cooked ground beef- cdi raw meat put onto the bottom shelf.

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 2 types of cooked chicken, cooked beef, and garlic and oil mixture that had been made Monday and Tuesday of this week and they did not have a date mark. VR within 10 days. Dates were on the babaganouj and hummus today.

7-201.11 Store toxic materials to avoid contamination. -P Observed desserts stored directly next to a first aid kit with isopropol alcohol and peroxide on top of it. CDI first aid supplies moved to chemical area.

3-501.13 Use approved thawing methods. Observed spinach thawing in cold standing water today and cheese thawing at room temperature. cdi spinach put into fridge and cheese placed under continually running/draining cold water. Approved thawing methods are in refrigeration, in the microwave, in the cooking process, or under continually running/draining 70F or less water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the facility today. The other issue seems to be resolved.

4-502.11(A) Maintain utensils in good repair. Flour scoop is missing most of its handle today. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small fryer onsite is approved for household use only- not commercial use. Observed the glass reach in being used to stored TCS foods that are not packaged and it is only approved for pre-packaged, pre-bottled products.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. The whole kitchen needs a deep clean. ex. gaskets, light switches, insides of units, outsides of mixers.

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 flour build up on wall shelving, AC unit, and ceiling vents. Observed build up on the floor near the glass display unit.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-303.11 Intensity-Lighting - Ck Two lights on the hood unit are not working. The light in the 2 door reach in is not working and is not shatter resistant.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified manager onsite today. 2 pts

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed pests in flour today- flour discarded to correct. 0 pt

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 hummus, babaganoush, cooked beef, cooked chicken, and cooked spinach that were made over a day ago and had no dates on them. All back dated by staff to correct. Observed spinach that had been made >7 days prior- discarded to correct. 3 pts

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests in the facility today. 1 pt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open sugar and open flours- stored these in a sealable container to protect them. 0 pt

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 a badly cracked robo coup- discarded during inspection- do not use again(repeat) Observed cracked gaskets on multiple units. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 glass reach ins that are for packaged products only and a fryer that is for household use only. 1pt

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets, sides of tables, mixers, portable fan and on bread racks today. 1pt

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water under pressure at the 3 comp. sink- all dishes are being taken to the meat market to be WRS. Spoke with staff about need to wash, rinse, and santiize 3 comp. sink before using for dishes. 1pt

5-205.15 Maintain a plumbing system in good repair. Observed a leaking prep sink spigot and the 3 comp. sink plumbing is not working. 0pt

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the women's room. 0pt

6-303.11 Intensity-Lighting - C Observed the light not working in the 2 door reach in and it is not a shatter resistant bulb. Observed two lights on the hood not working today. 0pt

Observed no certified food protection manager onsite today. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed hummus in the fridge that was adulterated- discarded by PIC to correct. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed raw shell eggs stored over mayonaise. Eggs discarded. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed multiple dishes and robot coupe that had food debris still on them. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed the glass reach in and the bottom of the flip top cooler not holding 45F or less- TCS foods in these coolers were discareded. VR within 10 days. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed hummus and cooked eggplant that were made 2-3 days prior with no dates. VR within 10 days. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed a cracked robot coupe mixer today- discontinue use and use the one in the market instead. 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 build up on mixers, stove, display cases and gaskets today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed build up on the floor behind ovens and on window sills. 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.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager.

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 Cooked chicken and cooked meat cooling from yesterday and still above 45F. CDI - Discarded.

NA

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer will not power on. VR - Will return with in 10 days to verify correction.

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in freezer and reach in cooler doors. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Discontinue use of domestic table top fryer. 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. Remove carboard lining from low shelves under prep tables in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up from reach in cooler shleves, gaskets, and door handles.

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. Clean build up from edges of floor in dry goods room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's drink and car keys on prep table next to the dough in preparation.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Food employee cleared used dishes from a table then removed gloves and donned new gloves without washing hands in between. CDI - Verbal correction; employee washed hands before doning new clean gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels and handsink in nook behind cooking equipment. CDI - Restocked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Uncooked pastries containing raw chicken and raw beef stored above dough in reach in freezer. CDI - Rearranged with pastries contining raw meat on the bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P Spray bottle of sanitizer testing at 0ppm chlorine. CDI - Remade at 100ppm chlorine; verified via test strips.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking system in place; no items in facility have date marks. VR - Will return with in 10 days to verify correction. 2-8-16

3-501.13 Use approved thawing methods. Packages of frozen spinach thawing in standing water in the prep sink; bits of thawed spinach floating in water. CDI - Packages of spinach placed in stock pot, pot placed in prep sink with running water flowing over the packages and out of the pot.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squeez bottles of honey and oil not labeled on shelf above flip top. Label these.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two food workers not wearing hair restraints while worling with food. Verbal correction to wear hair restraints.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Wet wiping cloths stored in cloudy water with floating debris. CDI - Water dumped and refilled with 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. Utensil held in pan of water below 135F; facility is attempting to change water frequently to maintain temperature. Discontinue as the hot water supply is 138F at the kitchen sink and would require water being changes every few minutes. Keep utensils in dry container and wash or change out every four hours.

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in freezer and reach in cooler doors. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Discontinue use of domestic table top fryer. 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. Remove carboard lining from low shelves under prep tables in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up f dust on AC vents above handsink and guard on fan in front of dry storage room. Also, heavy build up on hot water handle of three compartment sink. Clean all.

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. Broken floor tiles near cooking equipment. Replace as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink located in nook behind cook line. CDI - Paper towels restocked.

3-302.11(A) Separate the different types of raw animal foods. -P Ground beef and ground chicken stored in plastic bags and placed in the same metal bowl together. CDI - Placed in separate bowls.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Deli slicer stored in dry goods room with flour and dust on all surfaces. CDI - Staff began clenaing. Recomended that once cleaned and sanitized the slicer is covered to protect against contamination.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two containers of cooked spinach and one open bag of shredded mozzarella in reach in cooler with no date mark. CDI - All correctly back dated as PIC indicated spinach was cooked yesterday and cheese was opened yesterday.

4-501.11 Maintain equipment in good repair. Observed one split gasket on reach in cooler door. Replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door and lids open. Keep these closed.

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. Clean splatters from FRP on walls in kitchen and floor in nook behind cook line.

6-501.111 Controlling Pests - PF. no pests/insects shall be present inside the food facility. Observed 3 fruit flies in the dry goods area. CDI- traps were set to trap the fruit flies.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee foods shall be stored in a designated area to prevent cross contamination. Observed sliced turkey being stored above the soujoks in the display cooler. PIC stated that the sliced turkey is for employees. CDI- sliced turkey was placed in the desginated employee storage area.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent present. CDI by instruction, R.

6-301.11 Handwashing Cleanser, Availability - PF. Observed the soap dispenser at the handwashing sink in the kitchen to not be dispensing soap. CDI- a bar of soap was provided.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed no date mark on spinach was prepared on 6/10/2014 in the morning. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed boxes of cashews, vegetable shortening, walnuts and pistachios in their original boxes with the tops of the boxes open.

4-901.12 Wiping Cloths, Air Drying Location - C. Observed one wet wiping cloth outside of solution.

4-205.10 Food Equipment, Certification and Classification - C. Observed fatayers being stored in the drink cooler which is intended for "storage and display of packaged items only".

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

All foods shall be stored in order of final cook temperature. Observed raw eggs being stored over ready to eat foods in the reach in cooler. CDI- eggs were moved to bottom shelf.

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

An effective employee health policy shall be in place in order to prevent food bourne illnesses. Observed no employee health policy in place. CDI- employee health policy template was given to PIC in spanish and in english.

All handsinks must be supplied with a hand drying provision. Observed no paper towels upon arrival at the handwashing sink in the kitchen near the refidgerator. CDI- paper towels were provided.

Chemical sanitizers shall be maintained at proper concentration levels to ensure proper sanitiziation. Observed a sanitizer spray bottle with a concentration of bleach over 200ppm. CDI- bottle was mixed with the correct concentration of bleach, testing at 100ppm.

All potentially hazardous ready to eat foods shall be properly date marked. Observed no date marking in the facility. CDI by instruction.

All chemicals shall be properly labeled. Observed two spray bottles of water and one spray bottle of sanitizer without a label. CDI by instruction.

A thin probed small diameter metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.