EURO GRILL AND CAFE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had certification. CDI by instruction . For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed towels stored in handwhasing sink. CDI, towels remove from handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 1 spray bottle not testing required concentration for chlorine sanitizer. CDI, and refilled at 3 compartment sink to required concentration . For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 some bottles of oil and other ingredients not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled linen stored on ground near mop sink. Store in cleanable container or washable laundry bag.

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 general cleaning needed on floors and hard to reach areas of kitchen such as behind equipment

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 portioned bags of eggplant in the RIF not date marked. EHS advised to date mark with day prepared and then date mark with thaw date once removed from the freezer. CDI PIC put cook date on the egg plant. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored on top of the prep table. CDI PIC moved sanitizer. REPEAT

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 eggplant portioned bags being stored in cardboard boxes in the RIF. CDI EHS educated PIC and he put eggplant in metal pan.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC Not certified. 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 towels stored in the handwashing sink. CDI PIC removed towels from sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at the 3 comp sink greater than 200 ppm. CDI PIC added water and adjusted to 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 mushroom sauce that is made in house in the RIC 2 not date marked. PIC stated that it is made once a week and was thawed out on Monday 9-22-25. EHS reminded PIC that once thawed they can not hold for more than 7 days (which includes the prep date). CDI PIC provided date mark. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored on the cart with a pitcher of water and the blender. CDI PIC moved sanitizer.

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 baseboard and a hole in the wall near RIC 1.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 residue and build up on outside of cold holding equipment and shelves. Clean with more frequency. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottle of liquid substance (vinegar) with no label. Label. Repeat

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 residue and build up on outside of cold holding equipment and shelves. Clean with more frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed personal items in bay of sink. CDI PIC removed items.

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 bone broth marked 10/22 that was prepared on 10/27. Observed cut cabbage and tomatoes that were cut on 10/27 with no date marks. CDI Bone broth re date marked and tomatoes and cabbage 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of liquid substances with no labels. Label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head coverings

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use portion cups and cutlery stored in direct contact with ground.

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 residue and build up on outside of cold holding equipment and shelves. Clean with more frequency.

5-205.15 Maintain a plumbing system in good repair. Small leak in drain of hand sink. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster. Repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lid. Keep all lids and doors closed to prevent pests.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed degreaser stored above napkins. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle of degreaser not labeled. CDI, degreaser labeled are relocated for proper storage.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed current analog thermometer not accurate to + or - 2 degrees F. Observed no small probe thermometer on site. Analog thermometer calibrated but verification needed to ensure facility has small probe thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .

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 bottle of oil and shaker container of spices not labeled.

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

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC lacking food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above ready-to-eat vegetables in reach-in cooler. - CDI - PIC corrected storage order by moving raw shell eggs to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container of beef stock dated 8/11 in reach-in cooler. PIC stated beef stock hot holding on the stove came from this container. - CDI - PIC voluntarily discarded all beef stock from batch dated 8/11. 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 .

5-501.17 Provide a covered waste bin in female restrooms. - REPEAT - Observed no covered waste bin in single stall gender neutral restroom.

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 food residue and debris on the floor in hard to reach areas behind cooking equipment. Clean and increase cleaning frequency to maintain clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment at time of inspection with active food prep.For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used to store a ball, moist cloth, and bottle of water. CDI-All items were removed.

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 two unlabeled squeeze bottles and one unlabeled stainless steel shaker.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist in-use wiping cloth hanging on top of prep table. CDI-PIC made a sanitizer bucket and placed in-use wiping cloth in bucket between uses.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use food containers stored on floor in office area.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lid. Keep all lids and doors closed to prevent pests.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment while cooking, thawing, and cold holding were occurring. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink with bread and paperwork stored inside. CDI - Items were removed. -1 point-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing at ambient room temperature. CDI - Raw chicken was moved to prep sink and completely submerged under running water with a water temperature of less that 70F. -0 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use food containers stored on floor. -REPEAT- -1 point-

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 in establishment during inspection. -REPEAT- -1 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. PIC identified contents to be degreaser. CDI - PIC labeled spray bottle with name of contents. -1 point-

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no working thermometer in reach in cooler. External digital thermometer no longer functioned. PIC has been advised to provide thermometer in cold holding equipment. -0.5 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of food containers stored on floor in kitchen. -REPEAT- -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom. -0 points-

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 certified food protection manager present in establishment during inspection. REPEAT

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed green cutting boards set up for use on prep table top with residue present. PIC stated one board is for cutting bread and the other is used for cutting lettuce. Lettuce residue was on the bread board because PIC wipes the blade on the edge. CDI - boards taken to dish for cleaning. Cutting boards and other in use food equipment must be cleaned and sanitized at least every 4 hours if used with TCS foods. 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 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 date mark missing from lettuce in reach in. CDI - PIC added date mark.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of bleach sanitizer too strong. Sanitizer was bleaching test strip. CDI - Water was added to dilute sanitizer.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service food containers stored on floor.

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 certified food protection manager present in establishment during inspection. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef sausages stored above cooked stock in upright cooler. CDI - stock relocated above sausages. EHS discussed in depth with PIC requirements for food storage order. Improvement noted as all other raw food items properly stored and PIC did not understand that beef stock was considered ready to eat since they re-heat it. No escalation to risk control plan during this inspection, however, risk control plan will be implemented during next visit if food storage order remains out of compliance. Full 3 point deduction remains.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed green cutting boards set up for use on prep table top with heavy dark buildup and residue present. CDI - boards taken to dish for cleaning. Cutting boards and other in use food equipment must be cleaned and sanitized at least every 4 hours. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle PIC noted holding degreaser with no identification. CDI - PIC labeled.

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

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/chipped floor tiles in kitchen area. Improvement noted as some tiles have been replaced and PIC noted this is ongoing process to eventually replace all. Points reduced to half. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items mixed with restaurant food items in upright cooler. Separate employee food from restaurant food.

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present during inspection. PIC, Mehdin, is not a certified manager. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef sausages stored above cooked beef stock in double door upright cooler. Observed raw breaded beef schnitzel cutlets wrapped in plastic wrap stored above ziploc bags of cooked eggplant in upright freezer. CDI - beef stock discarded (see #20 cold holding) and freezer re-organized to put raw meat below other food items. REPEAT - full 3 point deduction. Improper storage of raw meat items in cold holding equipment has been noted on the previous 3 inspections with the last two inspections noting specifically raw meat over cooked beef stock. Do not store raw meat (including eggs) above other foods in coolers or freezers. Raw meat must be stored according to final cooking temperature. EHS provided informational document for reach in storage order to PIC during visit and explained storage standards. Continued non-compliance with storage order requirements may result in the implementation of a risk control plan or in permit action.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed in use green cutting boards both with significant black organic microbial buildup from long term use sitting on wet cloths. Red cutting board with black organic microbial residue. CDI - PIC removed for cleaning or replacement. Cutting boards are food contact surfaces and are in contact with TCS foods in the kitchen - they must be cleaned and sanitized every 4 hours if using continuously through the day. Cutting boards must be cleaned and sanitized before storing and/or use for the day. Long term organic black microbial buildup should not be present on cutting boards that are properly cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed upright double door cooler with ambient air temperature of 45f at beginning of inspection holding TCS foods above 41f including feta cheese at 45, beef stock at 44, and raw chicken at 47. PIC discarded TCS foods that were stored in the unit overnight and relocated TCS foods prepared today to alternate cooler/freezer. Ambient air temperature of kitchen very high at beginning of inspection at 86f which may be contributing factor to elevated cooler temperature. PIC to reduce ambient kitchen temperature and to have cooler serviced. Verification Required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy residue and buildup on exterior of equipment in kitchen area. Dried buildup on white shelving in upright cooler. Clean.

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

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and turn off faucet with bare hands. CDI - EHS corrected and hands were re-washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed two containers of raw shell eggs stored above drinks in reach in cooler. Observed raw beef sausage stored above cooked beef stock in reach in cooler. CDI - All items re-organized to correct storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mushroom sauce without date mark; PIC stated it was cooked and froze 1/20 and pulled 1/26 for service. CDI - PIC correctly date marked. Observed coleslaw without date mark. CDI - Discarded. Observed two containers of feta without date marks. PIC stated they were opened Sunday 1/24. CDI - Correctly date marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees without hair restraint in kitchen area. REPEAT.

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

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 tiling throughout kitchen. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee items co-mingled with customers food products in reach in cooler.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat over cooked beef stock in reach in cooler. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees without hair restraint in kitchen area. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service to-go boxes, cups, and other items stored on floor in storage closet.

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 tiling throughout kitchen. REPEAT. *Points kept at half due to low risk*

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed person in charge has not obtained food protection manager certification. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bottle inside handsink upon entering facility. CDI - EHS relocated bottle.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored above customer bottled drinks. CDI - EHS instructed employees to re-organize to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato stored on top of containers in flip top unit holding at 45F. CDI - Tomato placed into pan with other half of tomato to cold hold at correct temperature (other half of tomato holding at 41F). REPEAT. *Points not escalated due to improvement with overall cold holding since last inspection*

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles in chemical storage without labels. CDI - PIC labeled one bottle for degreaser and disposed of other chemical. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one bottle of sanitizer providing <50 ppm bleach. CDI - PIC disposed of sanitizer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer accessible. Verification required within 10 days of inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees working in kitchen without hair restraints while working with food.

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 tiling throughout kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed person in charge has not obtained food protection manager certification. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of beef stock cold holding above 41F; see temp chart. Both containers held from the past Friday 10/18. CDI - Both containers were voluntarily discarded. REPEAT. Points no escalated due to cold holding unit violation fixed from previous inspection. Improvement in number of items out of compliance.

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 beef stock, mushroom sauce, milk, white sauce, roasted pepper sauce, and feta without date marks. PIC was able to identify they were all made or opened the previous Friday. CDI - All items correctly date marked. 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 feta, tzatziki, salsa, and roasted pepper sauce with date mark of 10/15; time/temperature window has expired. CDI - All voluntarily discarded.

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 tiles throughout kitchen.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep unit held greater than 41 degrees adjusted thermostat on unit and items now cooling at sufficient rate to meet cooling parameters.

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

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep unit has no internal thermometer. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler in need of replacement.

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

4-501.11 Maintain equipment in good repair. Observed reach in cooler gasket in need of replacement. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster unable to be closed due to dumpster company pushing dumpster too far back with lid open pinning it against enclosure.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility does not have a certified food protection manager.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster open at time of inspection.

The person in charge does not have a certificate for passing an ANSI-accredited program for Food Protection Managers. 2-102.12 Certified Food Protection Manager

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a dish rag stored in the kitchen handsink. Rag was removed by PIC. Do not use handsinks as storage areas. Basins must be kept clean and clear for use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser spray bottle unlabelled at time of inspection. Labelled by PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee dry a metal dish pan with a clean wash cloth. Ensure that items are allowed to air dry, such that sanitizer has an effective contact time, and that no contaminates are transferred to the utensil/equipment by a wash cloth.

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 tiles soiled with dust/debris in the kitchen area.

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. Observed air vents in the kitchen with dust/debris accumulated.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC at time of inspection was not a certified food protection manager.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a coffee cup and a rag stored in the kitchen area handsink. CDI by removal. Keep handsinks clear of obstruction at all times.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. Ensure that doors are kept closed to prevent fly or pest entry.

4-501.11 Maintain equipment in good repair. Observed slightly rusted shelving in the dish washing area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chlorine sanitizers unlabelled. CDI by PIC labelling.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-approved, domestic can opener.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed multiple sanitizer bottles unlabeled.

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 PIC place cole slaw in the prep top to cool. Explained that prep units are typically meant to hold temperature and to use the reach in to cool. PIC grabbed a lid and placed slaw in the cooler. Explained to remove the lid the facilitate cooling.

General comment 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed boxes of styrofoam containers on the floor.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler and reach in freezer. Replace gaskets.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

General comment 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - Observed a rolled over bag of flour. Once bag is opened, place it in a covered container or ziploc bag.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gasket on the prep unit. Replace gasket.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC took an online food course. Need to take Serv Safe or an ANSI approved course. Make sure the test is given by a person and do not do it online.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage stored above bread in the reach in cooler. CDI - explained to PIC the proper storage order.

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

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC not a CFPM.

(general comment) 6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep storage off floor; Observed storage on floor behind curtain storage area.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

2-102.12 Certified Food Protection Manager; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

2-102.12 Certified Food Protection Manager; Ensure that PIC is certified food protection manager; Observed PIC on site not a CFPM.

(general comment) Properly store storage; Observed storage articles stored in can wash making can wash non-accessible.

Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; Containers pulled and placed into dirty dish pit.

(general comment) Keep equipment in good repair; Observed split/torn gasket on stand up cooler in need of repair.

Properly store food products to prevent contamination; Observed numerous cases of drinks (cans and bottles) stored directly on floor and underneath drain lines for hand washing sink in kitchen area.

(general comment) Keep equipment in good repair; Observed split / torn gasket on stand-up refrigerator in of repair.